Sponge Cake with Raspberries
Soft and airy sponge cake layers smothered in a rich dulce de leche buttercream topped with fresh raspberries and chocolate ganache.
- 1 (8 oz) cream cheese, room temp
- ½ stick unsalted butter, room temp
- 1/3 cup powdered sugar
- 1 can dulce de leche
- 8 oz cool whip, thawed
- ¾ cup chopped chocolate
- 6 oz fresh raspberries
Line two 10" springform pans with parchment paper. Preheat oven to 365°F. With a mixer, beat together eggs and sugar at high speed for 12-15 minutes, or until mixture triples in size. Sift flour and combine with baking powder, fold into egg mixture until well incorporated. Do not overbeat.
Divide the batter in between two pans and bake 14-16 minutes, or until a toothpick comes out clean if inserted in the center or cakes. Cool cakes.
Once the cake layers are cooled cut each cake in half.
Melt chocolate on a double boiler over medium heat. Mix frequently with a spatula. Once the chocolate has melted, set aside to cool. In a bowl, cream together cream cheese, butter, and powdered sugar.
Add in the dulce de leche and combine. Fold in the cool whip.
Add a cake layer onto a cake platter and cover with cream. Repeat with the rest of the layers.
Completely cover the sides and top with the rest of the cream.
Top cake with fresh raspberries and drizzle with chocolate.