Chocolate cake with raspberries and butter cream
10 servings
90 minutes
Chocolate cake with raspberry and cream is a refined blend of rich chocolate and delicate berry notes. This dessert is rooted in French pastry traditions where the art of cake-making is perfected. Moist, syrup-soaked dark chocolate layers form the base for airy mascarpone cream. The sweetness of the cream harmonizes with the refreshing tartness of fresh raspberries, creating an amazing balance of flavors. Each layer of the cake is pure delight, and its velvety texture literally melts in your mouth.
1
The chocolate needs to be melted in a water bath.
- Dark chocolate: 100 g
2
Beat 120 g of soft butter with 120 g of sugar and vanilla sugar until the mixture lightens. Add eggs one at a time, thoroughly mixing each time with a mixer.
- Butter: 220 g
- Sugar: 270 g
- Vanilla sugar: 1 teaspoon
- Chicken egg: 4 pieces
3
Add melted chocolate and room temperature milk, and mix the mass thoroughly again.
- Dark chocolate: 100 g
- Milk: 4 tablespoons
4
In a separate bowl, mix the dry ingredients: flour, starch, almond flour, and baking powder.
- Wheat flour: 80 g
- Cornstarch: 80 g
- Almond flour: 80 g
- Baking powder (raising agent): 3 teaspoons
5
Carefully mix both masses. I added the wet ingredients to the dry ones.
6
Preheat the oven to 180 degrees. Divide the mixture into two parts and place it in a 20 cm mold, putting a circle of parchment paper at the bottom for easier removal of the finished cake. Smooth the mixture well and bake in the oven for 20 minutes. Check the readiness of the cake with a toothpick.
7
Carefully place the baked cake on a rack, cool it down, and cut it in half with a knife.
8
To prepare the syrup, combine 150 g of sugar and 150 g of water in a small saucepan and heat over medium heat until the sugar dissolves. Cool and soak the layers with the syrup.
- Sugar: 270 g
- Water: 150 ml
9
For the cream, beat softened butter (100 g) with powdered sugar until fluffy white mass (about 5-7 minutes).
- Butter: 220 g
- Icing sugar: 150 g
10
Mash the mascarpone with a fork and gently combine it with the butter.
- Mascarpone cheese: 250 g
11
Spread cream on the syrup-soaked layer, top with raspberries, then another layer, cream, raspberries. Cover the last layer with cream and decorate with raspberries.
- Mascarpone cheese: 250 g
- Water: 150 ml
12
Chill in the refrigerator for a couple of hours and serve!
