Chocolate Raspberry Cake
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
20 servings
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Course
Dessert
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Cuisine
International
Chocolate Raspberry Cake
Description
The Chocolate Raspberry Cake starts with a sponge made by combining wheat and almond flour with cocoa powder dissolved in hot water, eggs, oil, yogurt, and standard leavening agents. Baking in a large tray produces a soft, rich chocolate base. Once cooled, the sponge is cut into layers to allow for alternating fillings.
The raspberry cream is prepared by cooking fresh raspberries with sugar, starch, and water until thickened, yielding a gently tart layer. The chocolate cream is a custard-like filling made by heating milk and sugar, tempering eggs with starch, and incorporating butter, dark chocolate, and vanilla for richness. This cream adds a smooth, silky texture and deep chocolate flavor.
The cake comes together by layering sponge with the raspberry and chocolate creams, topped with a chocolate icing made from chocolate, milk, and gelatin sheets for a shiny finish. It offers a combination of soft sponge, creamy fillings, and bright raspberry notes ideal for guests or special occasions.
Ingredients
Cake sponge:
- 3 egg
- 100 ml neutral cooking oil generic cooking oil
- 180 ml yogurt
- 150 ml water hot
- 1 tsp vanilla extract
- 150 g wheat flour
- 100 g almond flour
- 90 g cocoa powder
- 200 g sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Raspberry cream:
- 300 g raspberry
- 2 tbsp sugar
- 2 tbsp starch
- 2 tbsp water
Chocolate cream:
- 300 ml milk
- 80 g sugar
- 2 egg
- 3 tbsp starch
- 100 g butter
- 100 g dark chocolate
- 1 tsp vanilla essence
Chocolate icing:
- 100 g chocolate
- 100 ml milk
- 2 gelatin sheet
Instructions
Sponge:
- Mix the hot water with the cocoa powder until you get a smooth cream. Set aside to cool.
- Combine the wheat flour with the almond flour, sugar, baking powder, baking soda, and salt.
- Whisk the eggs together with the oil, vanilla, and yogurt. Incorporate the mixture into the cocoa cream.
- Pour the liquid ingredients over the dry ingredients and mix slowly.
- Preheat the oven to 180 °C (360 °F). Pour the mixture into a large 30/40 cm (12x16 inches) baking tray and level it out. Bake for 20-25 minutes until it passes the toothpick test. Remove from the oven and leave to cool.
- Cut the sponge into 2 equal pieces of 20/30 cm (8x12 inches) each. Cut one piece in half horizontally, so that you get two thinner layers of sponge.
Chocolate cream:
- Put the milk and sugar over a medium heat. Mix the eggs separately with the starch. When the milk is hot, pour a few tablespoons over the eggs and stir well. Pour the egg mixture into the milk and leave the cream over a medium heat. Stir continuously until the cream starts to boil and thickens.
- Remove the cream from the stove and add the broken chocolate pieces. Stir well.
- Dice the butter and add it to the cream. Finally, add the vanilla extract and stir.
- Raspberry cream:
- You can use fresh or frozen raspberries for this. Place the raspberries over a low heat along with the sugar. Let simmer for about 5 minutes until they become completely soft.
- Break up the starch with two tablespoons of water, then add it to the raspberries and simmer for another 2 minutes until the cream has thickened. Refrigerate.
Chocolate icing:
- Melt the chocolate in the hot milk. Hydrate the gelatin in cold water for 5 minutes, then add it to the warm chocolate cream. Stir well and set it aside, but do not put it into the refrigerator, as it may become too firm.
Assembly:
- Place the larger layer of sponge on a platter. Spread half of the chocolate cream on top. Cover with one of the thinner layers of sponge and then spread the raspberry cream over it. Place the second thin layer of cake on top. Spread the other half of the chocolate cream and smooth it out. Refrigerate for half an hour.
- Cover the cake with chocolate icing and refrigerate again. Decorate with raspberries, preferably fresh, and then slice according to preference.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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