Chocolate and blackcurrant is a classic flavour combination. Use to fill a chocolate sponge cake for an indulgent and sophisticated double-chocolate tea-time treat. Decorate with raspberries for an elegant dessert. If you like your cake extra fruity, try layering the sponge cake with butter cream and blackcurrant jam …

  • 100g dark chocolate
  • 200g butter
  • 400g icing sugar
  • 5 tbsp cocoa powder
  • 2 tbsp Organic Blackcurrant Spirit
  • Fresh raspberries, to serve

Put the chocolate in a heatproof bowl over a pan of barely simmering water. Stir until melted. 

Beat together the butter and icing sugar until smooth. Sift in the cocoa powder and pour in the melted chocolate. A pinch of salt and the Blackcurrant Spirit, then mix again until smooth. 

Fill your chocolate cake with the buttercream, and decorate with raspberries.

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