Cake Passion between chocolate and raspberry
On Sunday, after returning home from a long walk, I prepared this chocolate and raspberry cake. The cake layer turns out quite moist, and the cream is refreshing, making it a perfect weekend dessert. I find it easy to make, especially since it doesn't involve complicated techniques or many dishes. Quick Info Total time: approx. 2 hours (including cooling and assembling) Preparation time: 30-35 minutes Baking time: 40 minutes Servings: 10-12 Difficulty: medium Recipe type: homemade cake for special occasions or regular days Ingredients For the cake: - 180 ml hot coffee - 60 g cocoa powder - 2 teaspoons cinnamon - 250 g flour - 200 g dark chocolate - 1 packet baking powder - a pinch of salt - 170 g soft butter - 250 g sugar - 3 eggs (preferably organic) - 180 ml yogurt - 1 vanilla extract For the cream and decoration: - 400 g raspberries (fresh or frozen) - 1 tub mascarpone (usually 250 g) - 6-7 tablespoons granulated sugar Instructions 1. Preheat the oven to 180°C. Grease a round cake pan with removable sides (23 cm diameter) with butter. 2. In a bowl, mix the cocoa powder, hot coffee, cinnamon, and vanilla extract. Stir until there are no lumps. 3. Melt the dark chocolate over low heat, stirring continuously. Once fully melted, pour it over the cocoa and coffee mixture. Mix well. 4. In a separate bowl, beat the soft butter with the sugar until you achieve a fluffy cream. Add the eggs one at a time, mixing after each addition. 5. Sift the flour with the salt and baking powder. 6. Gradually incorporate the flour and chocolate mixture into the butter and egg mixture, alternating: add half of the flour, then half of the chocolate mixture, followed by the remaining flour and the rest of the chocolate. Finally, add the yogurt. Mix until you have a smooth batter, being careful not to overmix. 7. Pour the batter into the prepared pan. Level the surface. 8. Bake for 40 minutes. Check with a toothpick – it should come out clean or with a few moist crumbs, but no raw batter. 9. Remove the cake from the oven and let it cool completely in the pan or on a wire rack. 10. For the cream: blend half of the raspberries with the mascarpone and sugar until you achieve a smooth cream. 11. Once the cake has cooled, spread the raspberry cream over it using a spatula. 12. Decorate with the remaining raspberries on top. 13. Refrigerate the cake for at least an hour before slicing. This helps the cream set and makes it easier to cut. Why I make this recipe often I love how simple it is to make, and it doesn't require fancy decorations or techniques. The cake layer is not dry, and the cream is easy to prepare, without gelatin or whipped cream. It keeps well in the fridge for a day or two and works for both special occasions and no particular reason. Tips and Variations Tips - Use strong coffee for the cake if you want a more pronounced flavor. - If the cake seems too soft after baking, let it sit for an additional 5-10 minutes, but check frequently. - When using frozen raspberries, let them drain so they don’t release too much liquid into the cream. Substitutions - Mascarpone can be replaced with a rich cream cheese, but the taste will be slightly different. - If you don’t have raspberries, you can try other berries, but the texture may vary. - The vanilla extract can be omitted or replaced with natural extract if you have it. Variations - You can slice the cake in half if you want more cream in the middle. - Instead of just raspberry decoration, you can also top it with chocolate shavings. - For a festive look, a thin layer of raspberry jam can be added over the cake layer, beneath the cream. Serving Ideas - Serve chilled, straight from the fridge. - A slice of cake pairs well with coffee or tea, especially on weekends. - For occasions, you can decorate with a bit of fresh mint and extra fruit. Frequently Asked Questions 1. Can I use a different type of chocolate? For texture and flavor, dark chocolate works best. Milk chocolate will make it sweeter and softer. 2. How can I cut the cake more easily? After it has cooled for at least an hour, a knife dipped in hot water and wiped works well. 3. Is fresh or frozen raspberry better for the cream? It doesn't matter much; frozen works if you drain it well. Fresh gives a slightly different texture, but both are good. 4. Can I make the cake layer a day in advance? Yes, the cake holds up well in the fridge wrapped in plastic wrap. Make the cream on the day of serving. 5. Can the cake be frozen? I do not recommend it, as mascarpone and fruits change texture when thawed. Nutritional Values Approximately, for one slice (out of 12): about 330-360 kcal. Carbohydrates: 35-38 g, protein: 5-6 g, fats: 18-20 g. Values may vary depending on how much sugar you use and the type of mascarpone. Sugar comes from both the cake and the cream, while chocolate and butter contribute fats. Storage and Reheating Store in the fridge, covered, for up to two days. This is not a cake that is reheated. The mascarpone and raspberry cream do not hold up well at room temperature, so do not leave it out for too long. If there are leftovers, a cold slice the next day is just as good.
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