Mini Raspberry Victoria Sponge, with Chocolate Ganache

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Victoria Sponge is a lovely, light cake.  In this version, of individual cakes, I have added freeze-dried raspberry powder to the sponge mixture to give it a little raspberry flavour.  Then a smear of raspberry jam on the bottom layer, covered with a nice chocolately buttercream before the top layer goes on.  The whole thing is then covered in a rich chocolate ganache.

That makes for a lovely, rich cake, with the lightness of the sponge offsetting the lovely ganache.

for the cakes:

  • 175g/6oz unsalted butter, at room temperature, plus extra for greasing
  • 175g/6oz caster sugar
  • 3 large free-range eggs, beaten
  • 1 tsp vanilla extract
  • 175g/6oz self-raising flour
  • 2 tbsp of raspberry powder
for the filling:
  • 50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids)
  • 100g/3½oz unsalted butter, softened
  • 200g/7oz icing sugar
  • 1 tsp vanilla extract
  • milk, if necessary to loosen the mixture.
  • 2 tbsp raspberry jam(jelly)
for the topping:
  • 227 grams semisweet or bittersweet chocolate, cut into small pieces
  • 180 m) double cream
  • 28 grams unsalted butter

Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the mini cake tins with butter. (I used a square mini cake tin)
To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.
Sift the flour into the bowl and fold in until the mixture is glossy and smooth, and stir in the raspberry powder until combined.
Evenly divide the batter between the 12 holes and bake for 15 minutes, or until the tops are soft and springy to the touch.
Remove from the oven and place on a cooling rack to cool.
In a bain marie(double boiler) melt the 50 grams of chocolate
As it melts mix the softened 100 g of butter and icing sugar, and the vanilla extract.
Pour in the chocolate and mix together until it is all smooth. If the mixture seems a little too dry add a little milk to loosen it slightly.

When the cakes are cooled spread a teaspoon of jam over 6 of the cakes.  If necessary level the top of the cakes, with a knife, skimming off a little of the cake.
Cover the jam with a layer of buttercream, and level it off.
Place the remaining 6 cakes on top of those covered in buttercream.
Place the 227 grams of chocolate in a bowl.
Bring the cream and butter to a boil, in a saucepan.
As soon as it is boiling pour it over the chocolate and mix together, gently, until the chocolate is fully melted and mixed in with the cream and butter.
Allow to cool a little and then pour over each of the 6 Victoria Sponges, using a spatula to help level the sides, if there are gaps.
Allow to cool, in a refrigerator. 
Take out of the refrigerator at least an hour before serving, so the chocolate and the cake has softened a little.

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