Raspberry cake with whipped cream and Hello Kitty chocolate

Raspberry, Whipped Cream, and Hello Kitty Chocolate Cake

If you're looking for a dessert that will bring a smile to your loved ones' faces, this Raspberry, Whipped Cream, and Hello Kitty Chocolate Cake is the perfect choice. It's a recipe that combines the delicious flavors of raspberries with the richness of chocolate and the fluffy texture of whipped cream, all in an adorable shape that will delight any child and beyond!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 10-12

Ingredients

Cake layers (3 thin layers):
- 230 g flour
- 250 g sugar
- 1 packet vanilla sugar
- 40 g cocoa powder
- 430 ml warm milk
- 30 ml oil
- 1 teaspoon baking powder
- 1 vial rum essence

Syrup:
- 200 ml water
- Rum essence
- Sugar (to taste)

Raspberry cream:
- 150 g fresh raspberries
- 100 ml water
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 200 ml whipped cream

Chocolate cream:
- 100 g milk chocolate
- 100 ml liquid cream
- 150 ml whipped cream

Additionally:
- 600 ml whipped cream (for assembly and decoration)
- About 150 g raspberries (for filling and decoration)

Preparation

Step 1: Chocolate cream
We start with the chocolate cream, as it needs time to cool. In a saucepan, add 100 ml of liquid cream and heat it over low heat. It's important not to let the cream boil, so stir constantly. Once the cream is well heated, add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Let it cool completely, then place the cream in the freezer for 20 minutes, followed by an hour in the refrigerator.

When the cream is chilled, whip it for a few minutes until it doubles in volume. Then, fold in 150 ml of whipped cream. Keep the cream in the refrigerator until the cake assembly.

Step 2: Cake layers
In a large bowl, mix the flour, sugar, vanilla sugar, cocoa powder, and baking powder. Gradually add the warm milk, oil, and rum essence, mixing continuously until you obtain a smooth batter.

Divide the batter into 3 equal parts. Pour each part into a removable-bottom cake pan, approximately 24 cm in diameter. Bake each layer at low-medium heat for about 10 minutes or until the cake is well baked. After baking, let the layers cool completely.

Step 3: Raspberry cream
For the raspberry cream, combine the raspberries, 100 ml of water, and sugar in a blender. Blend well until you obtain a smooth puree. Strain the puree through a sieve to keep only the juice, separating the seeds.

Mix the cornstarch with the 2 tablespoons of water and add this mixture to the syrup obtained. Place the saucepan over low heat and stir until the mixture thickens slightly. Let it cool, then add the syrup spoon by spoon to the 200 ml of whipped cream, gently mixing until you achieve the desired consistency. Chill the cream.

Step 4: Assembling the cake
For the syrup, mix the water, sugar (to taste), and rum essence. On a serving platter, place the first cake layer, generously soaking it with syrup. Surround the layer with the removable ring.

Add a layer of whipped cream, then sprinkle 75 g of raspberries (half of the total raspberry amount). Continue with the second layer, soaking it again, and add another layer of whipped cream, followed by the remaining raspberries. Finish with the last soaked layer, covering it with a thin layer of whipped cream (make sure you have enough whipped cream left for decoration). Refrigerate the cake for about 2 hours.

Step 5: Decorating the cake
Once the cake has cooled, remove it from the refrigerator and carefully take off the removable ring. Using a stencil (you can print a Hello Kitty design), place it on top of the cake. With a toothpick, trace the outline of the kitty on the cake.

Using a piping bag, decorate the cake with the raspberry and chocolate creams, following the traced lines. You can add additional details using the remaining raspberries, which will add a contrast of color and flavor.

Serving suggestions
The cake can be served plain or with a scoop of vanilla ice cream. A lemonade or iced tea is perfect to complement the sweetness of the cake.

Nutritional benefits
This cake is not only delicious but also packed with nutrients. Raspberries are rich in vitamin C and antioxidants, while whipped cream adds a boost of calcium. Despite the calories it may contain, proper portioning will help you enjoy it without regrets.

Frequently asked questions
1. Can I use other fruits instead of raspberries?
Yes, you can use strawberries, blueberries, or any other seasonal fruit you like.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the batter and syrup, or you can use dark chocolate instead of milk chocolate.

3. How long does the cake last?
The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap or in an airtight container.

Possible variations
- White chocolate cake: Replace the chocolate with white chocolate for a sweeter taste and lighter color.
- Gluten-free cake: Use gluten-free flour to make this cake suitable for those with intolerances.
- Vegan cake: You can replace animal-derived ingredients with plant-based alternatives, such as almond milk and plant-based whipped cream.

This Raspberry, Whipped Cream, and Hello Kitty Chocolate Cake is not just a dessert; it's a joyful culinary experience. I encourage you to prepare it with love, enjoy every step, and share this joy with your loved ones. Enjoy!