Chocolate raspberry cake

Chocolate Raspberry Cake - A Delight for Special Moments

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8

The chocolate raspberry cake is a perfect choice for festive occasions, as well as for a simple family afternoon. The combination of rich chocolate flavors with the juice of raspberries brings a touch of freshness, transforming this dessert into a true culinary masterpiece. The story of this cake intertwines with memories of celebrations and gatherings with loved ones, where each slice is a piece of happiness.

Ingredients

For the sponge:
- 6 eggs
- 200 g butter at room temperature
- 400 g powdered sugar
- 50 g cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- A pinch of salt
- 100 ml milk
- 1 teaspoon almond essence
- 200 g flour

For the white chocolate mousse:
- 250 ml cream
- 2 whole eggs
- 50 g sugar
- 200 g white chocolate
- 300 g raspberries

For the glaze:
- 20 g cocoa
- 150 g sugar
- 40 ml water
- 10 ml oil or 1 tablespoon butter

Necessary utensils
- 2 round cake pans with a diameter of 20 cm
- Mixer
- Mixing bowls
- Spatula
- A pot for the bain-marie
- Pots for syrup
- Baking paper

Step-by-Step Instructions

Step 1: Preparing the sponge
1. Start by preheating the oven to 180°C (350°F). Line the two pans with baking paper, ensuring they are well covered.
2. In a large bowl, mix the butter at room temperature with the powdered sugar until you obtain a fluffy, light-colored cream. This process will incorporate air into the mixture, making the sponge fluffier.
3. Add the eggs one at a time, mixing well after each addition. It is essential that each egg is fully incorporated to achieve a uniform mixture.
4. Incorporate a pinch of salt and the milk, followed by the almond essence and sifted cocoa. Mix well to combine all the ingredients.
5. In another bowl, mix the flour, baking powder, and baking soda. Add this dry mixture to the wet mixture, gently folding with a spatula until homogeneous.
6. Divide the batter evenly between the two pans and bake for 20 minutes. Check if the sponge is baked by inserting a toothpick in the center; if it comes out clean, the sponge is ready.

Step 2: Preparing the white chocolate mousse
1. In a heatproof bowl, beat the whole eggs with the sugar over a bain-marie, stirring constantly. This process will encourage a smooth texture and prevent the eggs from coagulating.
2. Once the mixture becomes frothy, add the white chocolate broken into small pieces. Continue to stir until the chocolate completely melts.
3. Allow the cream to cool to room temperature. Meanwhile, whip the cream until it becomes firm.
4. Fold the whipped cream into the chocolate cream, mixing gently to preserve the air in the cream.

Step 3: Preparing the syrup
1. In a small pot, combine the cherry liqueur, water, and sugar. Bring the mixture to a boil until the sugar completely dissolves and the alcohol evaporates.
2. Allow the syrup to cool before use.

Step 4: Assembling the cake
1. Once the sponges have cooled completely, cut each sponge in half, resulting in a total of four layers.
2. Soak each layer with the prepared syrup, being careful not to soak them too much to maintain the optimal texture of the cake.
3. Place the first layer on a platter, add a layer of mousse, then sprinkle some of the raspberries. Continue to alternate layers until all the sponges are used, leaving some raspberries for decoration.

Step 5: Preparing the glaze
1. In a pot, combine the sugar and water and bring to a boil. Once the sugar dissolves, add the sifted cocoa and the oil (or butter).
2. Mix well until homogeneous, then let it cool slightly.
3. Pour the glaze over the cake, allowing it to drip down the sides for an elegant appearance.

Step 6: Decorating and serving
1. Decorate the cake with the remaining raspberries and, optionally, with a few mint leaves for a splash of color.
2. Let the cake chill for a few hours (ideally overnight) to allow the flavors to blend perfectly.

Practical Tips
- For a more intense flavor: You can add a few drops of vanilla extract to the chocolate cream.
- Variations: Replace the raspberries with other berries or even a mix of fruits for a personalized touch.
- Serving: The cake pairs perfectly with a glass of sweet wine or a fruit tea for a delicious combination.
- Calories: Each serving contains approximately 350-400 calories, depending on portioning and ingredients used.

Frequently Asked Questions
- Can I use dark chocolate instead of white chocolate? Yes, you can adapt the recipe, but it will change the flavor and texture of the cream.
- How can I make the cake less sweet? You can reduce the amount of sugar in the sponge and the cream, but be careful to maintain a good structure of the cake.

The chocolate raspberry cake is not just a dessert, but an experience that brings together family and friends. Whether you enjoy it at a birthday, a celebration, or simply in the company of loved ones, each slice will bring smiles and unforgettable memories. Enjoy!