Choco Raspberry Cake

Choco raspberry cake is a decadent treat that marries the rich, smooth flavours of chocolate with the tart, refreshing taste of raspberries. This cake is the perfect example of indulgence, perfect for special occasions or whenever you need a bit of culinary luxury.

The foundation of this cake is a moist and dense chocolate sponge, made with dark chocolate to ensure a deep, robust flavour. The inclusion of butter and eggs in the batter gives the cake its luscious texture, making each bite melt in your mouth. This chocolate base serves as the perfect canvas for the vibrant raspberry elements.

Raspberries, with their natural sweetness and tang, bring a refreshing contrast to the richness of the chocolate. This infusion of raspberry not only adds a burst of flavour, but also a pop of color that makes the cake visually stunning.

Melt the dark chocolate with butter, then leave it for 5 minutes to cool down to room temperature.

Separate the egg whites from the yolks, then with a mixer whip the egg whites with a pinch of salt until soft peaks. Gradually add in the sugar while mixing until glossy stiff peaks.

Add vanilla extract and egg yolks to the chocolate, one at a time, whisking in between, then combine.

Now add in the beaten meringue into the chocolate and with a spatula fold until just combined.

Spread the batter into a lined baking mould and bake in a preheated oven at 165°C/329°F for 15-18 minutes. The sponge cake will still be moist, so no need to test it with a toothpick. Let it cool down, then flip carefully on a plate and peel off the baking paper.

Combine 7 g of gelatin with 3 tablespoons of cold water and leave it for 5 minutes.

Place raspberries, sugar and lemon juice in a small saucepan, then heat on medium heat until the raspberries melt. Boil them for about 5 minutes, then push it through a fine strainer to remove all seeds. Melt the gelatin and stir into the raspberry sauce.

Combine 3 g of gelatin with a tablespoon of cold water and leave it for 5 minutes.

Melt dark chocolate with 100 ml of whipping cream, then stir in melted gelatin.

Mix mascarpone, icing sugar and vanilla extract until creamy.

Whip 400 ml of whipping cream until soft peaks, then mix shortly with the mascarpone cream. Once combined divide into two bowls.

Into one mix the chocolate and into the other mix the raspberry sauce until combined.

Place a ring over the sponge cake, then spread first the chocolate and then the raspberry cream on top. Refrigerate overnight to set.

Print

With ImageWithout Image

Choco Raspberry Cake

Yield: 16

Cook modePrevent screen from turning off

Ingredients

Sponge cake

• Butter - 85 g
• Dark chocolate - 150 g
• Eggs - 4
• Granulated sugar - 80 g
• Vanilla extract - 1 teaspoon

Creams

• Mascarpone cheese - 500 g
• Whipping cream - 400 ml + 100 ml
• Icing sugar - 4 tablespoons
• Vanilla extract - 2 teaspoons
• Dark chocolate - 150 g
• Raspberries - 300 g
• Granulated sugar - 60 g
• Lemon juice - 2 tablespoons
• Gelatin - 7 g + 3 g
• Water - 3 tablespoons + 1 tablespoon

Instructions

1. Melt the dark chocolate with butter, then leave it for 5 minutes to cool down to room temperature.
2. Separate the egg whites from the yolks, then with a mixer whip the egg whites with a pinch of salt until soft peaks. Gradually add in the sugar while mixing until glossy stiff peaks.
3. Add vanilla extract and egg yolks to the chocolate, one at a time, whisking in between, then combine.
4. Now add in the beaten meringue into the chocolate and with a spatula fold until just combined.
5. Spread the batter into a lined baking mould and bake in a preheated oven at 165°C for 15-18 minutes. The sponge cake will still be moist, so no need to test it with a toothpick. Let it cool down, then flip carefully on a plate and peel off the baking paper.
6. Combine 7 g of gelatin with 3 tablespoons of cold water and leave it for 5 minutes.
7. Place raspberries, sugar and lemon juice in a small saucepan, then heat on medium heat until the raspberries melt. Boil them for about 5 minutes, then push it through a fine strainer to remove all seeds. Melt the gelatin and stir into the raspberry sauce.
8. Combine 3 g of gelatin with a tablespoon of cold water and leave it for 5 minutes.
9. Melt dark chocolate with 100 ml of whipping cream, then stir in melted gelatin.
10. Mix mascarpone, icing sugar and vanilla extract until creamy.
11. Whip 400 ml of whipping cream until soft peaks, then mix shortly with the mascarpone cream. Once combined divide into two bowls.
12. Into one mix the chocolate and into the other mix the raspberry sauce until combined.
13. Place a ring over the sponge cake, then spread first the chocolate and then the raspberry cream on top. Refrigerate overnight to set.