Chocolate cake with raspberries.

Chocolate Raspberry Cake - The Perfect Delight for Any Occasion

When it comes to celebrations, nothing is more elegant and inviting than a chocolate raspberry cake. This recipe, which I lovingly prepared for my brother's birthday, was enthusiastically received by all the guests. With a soft and moist base, a rich and flavorful cream, and a touch of fresh raspberries, this cake easily becomes the star of the table. Let’s discover together how to prepare it!

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 10-12

Ingredients

For the base:
- 6 eggs
- 1 cup of sugar (approx. 200 g)
- 1 cup of flour (approx. 130 g)
- 1-2 tablespoons of cocoa (approx. 15-30 g)
- 1 pinch of salt
- 6 tablespoons of oil (approx. 90 ml)

For the cream:
- 250 g dark chocolate (minimum 70% cocoa)
- 150 g milk chocolate
- 400 ml liquid cream
- 1 sachet of vanilla
- 250 g fresh raspberries
- 1-2 tablespoons of powdered sugar

For the syrup:
- 250 ml milk
- 1 sachet of hot chocolate

For decoration:
- Colored whipped cream with cocoa
- Fresh raspberries
- Chocolate drops

Preparing the base

1. Separating the eggs: Start by carefully separating the egg whites from the yolks. Make sure no traces of yolk remain in the whites, as this will affect the volume of the meringue.

2. Beating the egg whites: In a clean bowl, beat the egg whites with sugar and a pinch of salt until they form a dense, glossy foam. This is a crucial step, as well-beaten meringue will give the base a light and airy texture.

3. Adding the yolks: Add the yolks beaten with oil, gently folding with a spatula to avoid losing air from the mixture.

4. Incorporating dry ingredients: Sift the flour and cocoa over the egg mixture and gently fold using up-and-down motions until everything is well combined.

5. Baking: Pour the mixture into a greased and floured baking pan. Bake at 180°C for 25-30 minutes. It’s important to check the baking with a toothpick; if it comes out clean, the base is ready!

6. Cooling: Once the base is baked, let it cool in the turned-off oven with the door slightly ajar to avoid cracking.

Preparing the cream

1. Melting the chocolate: Break the dark chocolate and milk chocolate into small pieces and melt them in a bain-marie. Be careful not to overheat them, as chocolate can become grainy.

2. Whipping the cream: While the chocolate melts, whip the liquid cream with the vanilla until it becomes firm and fluffy. This step is essential to achieve an airy cream.

3. Combining chocolate with cream: Once the chocolate is completely melted and slightly cooled, add it to the whipped cream. Gently mix with delicate movements to incorporate the chocolate without losing air from the cream.

4. Preparing the raspberry puree: In another bowl, mash the raspberries with the powdered sugar, then strain the mixture through a sieve to remove the seeds, resulting in a smooth puree.

5. Combining the puree with the cream: Add the raspberry puree to the chocolate cream and gently mix until well combined. If necessary, refrigerate the cream to firm it up a bit.

Assembling the cake

1. Preparing the syrup: In a saucepan, heat the milk and add the sachet of hot chocolate. Stir well until completely dissolved.

2. Slicing the base: Using a serrated knife, slice the base into three horizontal layers.

3. Assembling the cake: On a serving platter, place the first layer of the base. Moisten it with the hot chocolate, then add a layer of cream. Continue with the second layer, moisten again, and apply the remaining cream. Cover with the last layer of base and moisten it.

4. Cooling: Let the cake cool in the refrigerator for at least 2 hours to compact and integrate the flavors.

5. Decorating: For decoration, use colored whipped cream with cocoa, fresh raspberries, and chocolate drops. You can also add a few raspberry berries on top of each cream layer for an elegant and delicious look.

Practical tips

- Ingredients: Use quality chocolate, preferably with a high cocoa content, to achieve an intense and flavorful cream.
- Raspberries: If you don’t have fresh raspberries, you can use frozen raspberries, but make sure to thaw and drain them well before using.
- Variations: You can also add a splash of rum or orange essence to the cream for an even more refined taste.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a glass of sparkling wine.

Calories and nutritional benefits

A serving of chocolate raspberry cake (approximately 100 g) contains about 350-400 calories. This cake is an excellent source of antioxidants from dark chocolate and vitamins from raspberries, but moderate consumption is recommended due to the sugar and fat content.

Frequently asked questions

- Can I use other fruits? Yes, you can replace raspberries with strawberries or blackberries, depending on your preferences.
- How can I tell if the base is baked? Use a toothpick; if it comes out clean from the center, the base is ready.
- Can I make the cake a day in advance? Absolutely! The cake keeps well in the refrigerator and the flavors become even more intense.

This chocolate raspberry cake is truly a recipe that impresses and brings joy to any occasion. Whether it’s a special celebration or just a family evening, it will surely become a favorite. So, dress in your finest expectations and enjoy every bite of this sweet masterpiece!