Black Prince Cake with Raspberries
8 servings
120 minutes
The 'Black Prince' cake with raspberry is an exquisite combination of velvety chocolate sponge and delicate cream, adorned with bright raspberry berries and crunchy almond flakes. This dessert is named for its deep, rich chocolate texture that seems to hide its noble essence beneath a gentle glaze. The recipe's origins trace back to European cuisine, where chocolate cakes were considered a symbol of aristocracy. The flavor of 'Black Prince' unfolds in harmony between sweetness and a light tartness, while its creamy texture makes each spoonful a delight. This cake will be the highlight of any celebration, and its elegant appearance will impress guests. Perfect for refined culinary delights and cozy family evenings.
1
We measure all necessary products with a measuring cup and scales and place them on the work surface. For example, the butter should be divided into 3 parts: 175 g, 125 g, and 50 g, and it should be soft at the start of cooking. We wash the berries and leave them to dry.
- Butter: 350 g
- Butter: 350 g
- Butter: 350 g
- Raspberry: 200 g
2
We are preparing the dough. It is necessary to preheat the oven to 180 degrees.
3
Whip the butter (175 g) with sugar (250 g) in a mixer until fluffy. Without stopping, add vanilla sugar (7 g) and eggs (2 pcs) one by one gradually. If the mixer allows, continue whipping on the lowest setting to ensure the sugar dissolves well before moving to the next step.
- Butter: 350 g
- Sugar: 350 g
- Vanilla sugar: 7 g
- Chicken egg: 2 pieces
4
In a separate bowl, mix 90 ml of milk, sour cream, and 40 g of cocoa powder sifted through a sieve.
- Milk: 150 ml
- Sour cream: 100 g
- Cocoa powder: 65 g
5
In a separate bowl, mix 225 g of flour with a pinch of salt and 1 tsp of baking powder.
- Wheat flour: 225 g
- Baking powder: 1 teaspoon
- Salt: pinch
6
First, combine the oil-egg mixture with the cocoa mixture and, while continuing to beat, gradually add the flour mixture. Whip until smooth.
7
Take a detachable round mold of 20-25 cm. Line it with baking paper or grease it well with butter. Pour the prepared dough into the mold and place it in a preheated oven for about 50 minutes to 1 hour or until done. You can check readiness with a wooden toothpick; if it comes out dry, the cake is ready.
8
Remove the mold from the oven and let it cool. Then take out the cake and leave it for a while until completely cool.
9
Prepare the cream: beat softened butter (125 g), half of the cream cheese (about 300 g), and powdered sugar (about 200 g) in a mixer until fluffy, adjusting the sugar amount to taste. Then gradually add the remaining cheese (about 300 g) and beat for another 5 minutes.
- Butter: 350 g
- Cream cheese: 600 g
- Powdered sugar: 200 g
- Cream cheese: 600 g
10
Return to the cake. Gradually cut the cake horizontally into 3 - 4 parts with a sharp knife. To prevent the cake from falling apart, after cutting one part, slide a thin plate under the cake that is the same size or larger to lift the cake like a spatula.
11
Layer the cakes on a plate and spread cream on them, except for the top layer; about half of the cream should be used for this. If desired, you can add raspberries to one of the layers. Once all layers are placed, take any plate the size of the mold or slightly smaller and trim the edges of the cake to achieve a perfect cylindrical shape.
12
Spread the cream on the last layer and the sides. The cream should be neat but not perfect. Place the cake in the refrigerator for a few hours.
13
Prepare chocolate glaze: melt 50 g of butter over low heat in a saucepan.
- Butter: 350 g
14
Add 4 tablespoons (about 100 g) of sugar and 4 tablespoons (about 60 ml) of milk to the saucepan. Cook over low heat, stirring constantly, until the sugar is completely dissolved.
- Sugar: 350 g
- Milk: 150 ml
15
When the sugar has dissolved, add 1 tablespoon (about 25 g) of cocoa powder, sifted.
- Cocoa powder: 65 g
16
Heat the mixture, stirring continuously for 2 minutes.
17
Before decorating the cake, let it cool at room temperature.
18
Take the cake out of the fridge and smooth the top layer of cream again to make it as perfect as possible. The cream should be thick like ice cream so it doesn't mix with the glaze.
19
Pour the cooled glaze on top and smooth the top layer. The sides of the cake can be glazed or have dripping streams. It's a matter of taste.
20
Place a small mound of raspberries in the center on top and sprinkle with almond petals.
- Raspberry: 200 g
- Almond petals: 50 g
21
Decorate the bottom part of the cake walls with almond petals.
- Almond petals: 50 g
22
Place the cake in the refrigerator for at least 1-1.5 hours. The longer the cake stays in the fridge, the better the layers will soak.