Chocolate cake

Chocolate Raspberry Cake – A Decadent Indulgence for Chocolate Lovers

If you are looking for a dessert that combines the intensity of chocolate with the freshness of raspberries, you have found the perfect recipe. The chocolate raspberry cake is not just a delight, but also a true culinary experience, ideal for any special occasion or simply to pamper your taste buds. We will explore together each step of this recipe, which, although it may seem sophisticated, is easy to make even for a beginner cook.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 8-10

Ingredients needed for this chocolate cake:

*For the cake base:*
- 150 g dark chocolate (preferably 70% cocoa for an intense flavor)
- 90 g butter (use quality butter for a fine texture)
- 100 ml hot water
- 120 g flour (a type of cake flour will yield a fluffier result)
- 2 eggs (preferably at room temperature)
- 10 g baking powder (to ensure a light texture)

*For the cream:*
- 200 ml heavy cream (make sure it's well chilled for easy whipping)
- 200 g dark chocolate
- 1 cup raspberries (you can use fresh or frozen raspberries)
- 3 tablespoons milk (for the glaze)
- 50 g dark chocolate (for the glaze)

Preparing the cake layers:

1. Melting the chocolate and butter: Start by melting the 150 g of dark chocolate together with 90 g of butter. You can do this in the microwave at medium power for about 1-2 minutes, stirring every 30 seconds. Make sure they don't burn but become a smooth and shiny mixture.

2. Mixing the ingredients: Once the chocolate and butter have cooled slightly, add 100 ml of hot water and mix well. Then, incorporate the 2 eggs, stirring vigorously to achieve a uniform mixture.

3. Incorporating the dry ingredients: In a separate bowl, combine 120 g of flour with 10 g of baking powder. Gradually add this mixture to the chocolate mixture, stirring gently until all ingredients are well integrated.

4. Baking the layers: Prepare a round baking pan (approximately 22 cm in diameter) by greasing it with a little oil and dusting with flour. Pour the obtained mixture into the pan and bake in a preheated oven at 180 °C for 25-30 minutes or until it passes the toothpick test (when the toothpick comes out clean).

Preparing the chocolate cream:

1. Melting the chocolate for the cream: In a bowl, melt 200 g of dark chocolate together with 200 ml of heavy cream in the microwave for 1 minute at maximum power. Mix well until the chocolate is completely integrated.

2. Cooling the cream: Let the obtained cream cool in the refrigerator for about 30 minutes. This step is essential for achieving the perfect consistency.

3. Whipping the cream: Once the cream has cooled, take it out of the refrigerator and whip it with a mixer until it thickens and becomes fluffy. This step will add a light and airy texture.

Assembling the cake:

1. Cooling the cake base: Once the cake base has completely cooled, cut it horizontally into 3 equal discs. Use a long, sharp knife to achieve even cuts.

2. Filling the layers: On the first slice of cake, sprinkle half of the raspberries (about 1/2 cup). Then, spread half of the chocolate cream. Repeat this step with the second cake disc, adding the remaining raspberries and chocolate cream.

3. Finishing the cake: Place the last cake disc on top.

Preparing the glaze:

1. Melting the chocolate for the glaze: Melt the 50 g of dark chocolate together with 3 tablespoons of milk. You can use the same method as for the chocolate cream in the microwave, stirring well to obtain a smooth mixture.

2. Applying the glaze: Pour the chocolate glaze evenly over the cake, allowing it to drip slightly over the edges.

3. Final cooling: Leave the cake in the refrigerator until the next day. This waiting time will allow the flavors to blend perfectly and the cake to become easier to cut.

Serving suggestions and variations:

- Serve the cake with whipped cream or vanilla ice cream for a contrast of temperature and textures.
- You can add a special touch with a dusting of cocoa powder or chocolate shavings on top of the cake for a more sophisticated look.
- Instead of raspberries, you can experiment with other berries such as blackberries or blueberries to change the flavor and appearance.

Frequently asked questions:

1. Can I use milk chocolate instead of dark chocolate? Yes, but the cake will be sweeter, so adjust the sugar amount in the recipe if necessary.

2. How can I store the cake? The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

3. What can I do if I don't have raspberries? You can use any other seasonal fruit, such as strawberries, peaches, or even bananas, depending on your preferences.

Nutritional benefits:

This chocolate raspberry cake is not only delicious but also a source of antioxidants from chocolate, benefits from raspberries, and healthy fats from butter. Raspberries are also rich in fiber and essential vitamins, adding extra value to our dessert.

We wish you great success in making this chocolate cake! Every bite will be an explosion of flavors that will delight your senses. Enjoy it with your loved ones and savor the sweet moment!