Chocolate victoria sponge with peanut butter cream

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Butter a 20cm cake tin and line with baking parchment. Tip the cocoa, vanilla and brown sugar into a large heatproof jug and whisk in 200ml boiling water. Leave to cool slightly.

• step 2

  Beat the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add half the flour and half the cocoa mixture. Repeat until everything has been incorporated.

• step 3

  Scrape the batter into the tin and smooth the surface. Bake for 1 hr-1 hr 10 mins, or until risen and a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin.

• step 4

  For the filling, whisk the cream, icing sugar and vanilla together to soft peaks. Add the peanut butter and whisk again to combine.

• step 5

  To assemble, slice the cake in half through the middle and spread the peanut butter cream over one half. Scatter over the raspberries, then sandwich with the other sponge half. Dust with icing sugar just before serving. Will keep chilled for up to two days. Bring to room temperature before serving.