Chocolate & raspberry birthday layer cake
This is like a Victoria sponge, but better. We've used frozen raspberries to swirl into the cream between chocolatey layers, because they're cheap and cheerful, and available all-year-round, but use fresh if you prefer while they are in season now.
Serves 12 Prep 20 mins plus cooling Cook 40 mins VEGETARIAN FREEZABLE sponges only
225ml sunflower oil, plus extra for the tins
250g caster sugar
3 large eggs
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