Valentine’s Day is coming! This year, impress someone special with an easy and delicious raspberry and chocolate cake. This cake combines a soft sponge with refreshing raspberries and chocolate cream. Enjoy!
Raspberry And Chocolate Cake
Ingredients:
Biscuit:
- 5 free-range eggs
- 150 g of raw sugar
- 180 g of flour
- 1tsp baking powder
- 20 g cocoa
- 10 g vanilla sugar
- 100 ml of water
- 50 ml of sunflower oil
- a pinch of Himalayan salt
Raspberry Cream
- 500 g of raspberries
- 2 tbsp cornstarch
- 100 g of raw sugar
- 250 ml of milk
Chocolate Cream
- 500 g of mascarpone cheese
- 300 ml of full cream thickened cream
- 250 g of milk cooking chocolate
Chocolate ganache:
- 100 g of dark cooking chocolate
- 150 ml of full cream thickened cream
Method
Step 1
Preheat the oven to 180 °C.
Step 2
Add the egg whites and a pinch of Himalayan salt to a mixing bowl. Mix with an electric mixer until firm, and set aside.
Step 3
Add raw sugar and egg yolks in a separate mixing bowl, and mix until light and fluffy. Then add water and sunflower oil and mix briefly. Add flour, baking powder, and cocoa, and mix until all the ingredients are combined. Add the prepared egg whites to the mixture and stir until smooth.
Step 4
Line a medium round baking tray with baking paper. Pour the cake mixture in, and bake for 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let the baked biscuit cool, then cut it in half.
Step 5
In the pot, mix the cornstarch, sugar and milk. Add the raspberries and bring to a boil. When the cream thickens leave it aside to cool, then, spread the cream on both biscuits.
Step 6
Pour 100 ml of thickened cream over the chopped cooking milk chocolate. Melt in the microwave or steam. Leave to cool. Add the mascarpone cheese, the remaining thickened cream, and the cooled chocolate to the bowl. Mix until you get a smooth creamy mixture. Leave it aside.
Step 7
To make the chocolate ganache, add chopped dark cooking chocolate and thickened cream to a bowl. Melt in the microwave or steam.
Step 8
Place the biscuit with raspberries on the tray and place the cake ring. Spread half of the chocolate cream. Then, place the second biscuit with raspberries. Spread the rest of the chocolate cream. Lastly, pour over the chocolate ganache. Place in the fridge for an hour to set.
Tips
- Serve the cake with coffee or tea.
- Raspberries can be used fresh or frozen.
- Instead of raspberries, you can use strawberries, blackberries, or forest fruits.
- Store leftover cake, in an airtight container in a cool spot or the refrigerator for up to a week.
- Freeze leftover cake, in an airtight container for up to 6 months.
Try this delicious Raspberry and Chocolate Cake for Valentine’s Day!
Looking For More Recipe Ideas? Check These Out:
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- Strawberry Muffins With Cinnamon
- Healthy Blueberry and Nectarine Tart
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.