I absolutely love this cake! This fabulous cake is layered with raspberries and rich chocolate cream and perfect for any special occasion!
The chocolate cream in this cake is a luxurious cream made up of simple ingredients- chocolate, butter and whipping cream. I think you can see on the pictures how firm this cream is in one piece of the chocolate raspberry cake, even when left out a room temperature for longer periods of time. It also has a shiny look to it, making the cake as beautiful as it is tasty.
When you break your chocolate into pieces, really break it up, you can go very fine. When boiling your whipping cream, let it just come to a boil almost a simmer.
Fresh vs. frozen
The answer is simple here, frozen. Fresh fruit has its time and place in dessert making but if you are to bake or cook the fruit once it has been added, frozen is the way to go. Many desserts can be either or but you really only need fresh when the recipe, or name, calls out “fresh” fruit. Here we want the frozen fruit combined with cornstarch that will serve as a thickening agent and let the raspberry fill really stand on its own. I did use fresh raspberries to put on top of cake just for a decoration.
For more berry treats, try Lemon Berry Cheesecake or Blueberry Muffins.
Chocolate Raspberry Cake
Ingredients
Cake layers:
5.3 oz (100g) baking chocolate
2 tablespoons water
3/4 cup + 2 tablespoons unsalted butter (200g)
2–1/2 cups (500g) sugar, divided
4 eggs (separated)
2 cups + 6 tablespoons all purpose flour (300g)
1 tablespoon baking powder
Pinch of salt
400ml milk
Raspberry filling:
12 oz (340g) frozen raspberries
1 cup (200g) sugar
1/4 cup (60ml) water
2 tablespoons cornstarch
Chocolate cream:
400g (15 oz) Hershey’s Milk Chocolates
7 tablespoons (100g) unsalted butter
3 cups (750ml) heavy whipping cream
Chocolate glaze:
3.5 oz (100g) chocolate
1 cup heavy whipping cream
Instructions
Heat oven to 360F
- On a double boiler melt chocolate with 2 tablespoons of water. Leave to cool.
- Beat the softened butter with 2 cups of sugar until creamy.
- Add egg yolks, keep mixing.
- Add melted chocolate; mix well.
- Beat the egg whites with remaining 1/2 cup sugar.
- Sift the flour with baking powder.
- Add beaten egg whites.
- Add flour and milk interchangeably while mixing on low speed.
- Spread onto two 10-inch baking pans lined with parchment paper.
- Bake for 25-30 min.
For raspberry filling:
- Mix water and cornstarch in a saucepan.
- Put on medium heat.
- Add sugar. Once boiled add raspberries.
- Cook for 1-2 min. Leave to cool.
For chocolate cream:
- Bring heavy whipping cream to almost boil.
- Pour over chocolate and butter. Leave to cool for one minute.
- Mix with spatula until all melted. Cool and keep in the refrigerator for at least one hour.
- Use a knife to separate the cake layers from the pan.
- Turn the cake over onto the cake tray. Remove parchment paper.
- Put the springform cake ring around the cake and lock.
- Cover the cake with raspberry filling. Leave in the refrigerator to firm up a little while you are preparing chocolate filling.
- Beat the chocolate cream with a mixer until it becomes a creamy mixture.
- Spread over the raspberry layer.
- Flip the second cake layer onto the large tray, place it over the chocolate cream by tilting the tray so it simply slides off.
- Leave the cake in the refrigerator for several hours, best overnight.
- For the glaze bring the whipping cream close to boiling. Pour over the chocolate and mix until the chocolate is completely melted.
- Remove the ring.
- Cover with warm chocolate glaze.
- Decorate as desired.
Recommended parchment: https://bit.ly/471Kppx