Cocoa and Soft Fruit Squares
1 hr 10 min.
- For the chocolate sponge
- ½ cup unsalted butter (softened)
- ½ cup caster sugar
- ⅔ cup self-rising flour
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons cocoa powder
Pre-heat the oven to 180°C | 350F | gas 4. Grease and line a 7cm square cake tin with greaseproof paper.
Combine the butter, sugar, self-raising flour, vanilla extract, eggs, cocoa powder and salt in a large mixing bowl.
Whisk using an electric hand-held whisk until smooth; 2-3 minutes usually.
Spoon into the prepared cake tin and bake for 25-30 minutes or until a cake tester comes out clean from the centre of the cake.
Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile, prepare the filling by whipping the cream with the vanilla extract and peach schnapps if using. Whip until they form soft peaks, then fold in the peach. Cover and chill until assembly.
Once the cake is cool, cut in half horizontally so that you have two even squares of cake.
Spread the peach and cream filling onto one of the squares, then sandwich the other square of cake on top, pressing down gently for an even finish.
Dust the top with the icing sugar, then cut into individual squares and arrange stacked on serving plates.