Chocolate Raspberry Cake
Equipment
Ingredients
Cake Base
large eggs
2 piece
granulated sugar
200 g
milk
120 ml
vegetable oil
60 ml
vinegar
5 g
vanilla extract
5 g
all-purpose flour
120 g
unsweetened cocoa powder
40 g
baking powder
5 g
baking soda
5 g
salt
3 g
Filling
mascarpone cheese
300 g
sweetened whipped cream
120 ml
raspberry jam
60 g
fresh raspberries
500 g
Chocolate Ganache
dark chocolate
100 g
double cream
60 ml
Instructions
Prepare wet ingredients
In a large bowl, whisk together the eggs, sugar, milk, vegetable oil, vinegar, and vanilla extract until well combined.
Prepare dry ingredients and mix batter
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until the batter is smooth and homogeneous.
Bake the cake
Pour the batter into a greased and lined 22 cm cake pan. Tap the pan gently on the counter to remove any air bubbles. Bake in a preheated oven at 180°C for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake
Let the cake cool completely at room temperature.
Prepare mascarpone filling
In a bowl, gently mix the mascarpone cheese with 2 tablespoons of raspberry jam, folding from the bottom upwards.
Fold in whipped cream
Carefully fold in the whipped cream, using gentle movements to keep the mixture light and airy. The filling should be smooth and spreadable.
Chill filling
Cover and refrigerate the filling for at least 1 hour.
Prepare chocolate ganache
Place the chopped dark chocolate in a small saucepan. Add the cream and heat over low heat, stirring continuously until the ganache is smooth and thick.
Cool ganache
Remove from heat and let the ganache cool to room temperature.
Cut cake layers
Once completely cooled, cut the cake horizontally into two layers.
Assemble first layer
Spread the mascarpone filling over the first layer. Add extra raspberry jam if desired and some fresh raspberries.
Add second layer and ganache
Place the second cake layer on top and cover with the chocolate ganache. Coat only the top or the entire cake as preferred.
Decorate cake
Using the remaining filling, pipe small swirls on the surface of the cake and decorate with fresh raspberries and optional mint leaves.
Chill before serving
Refrigerate the cake for at least 1 hour before serving.
Original recipe
Storage
Best served at room temperature. Keep covered in refrigerator.
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