Chocolate cake with fresh berries
6 servings
90 minutes
Chocolate cake with fresh berries is an exquisite dessert of Yugoslav cuisine that combines the rich taste of cocoa, airy sponge cake, and the freshness of berries. This recipe is rooted in European baking traditions, where special attention is paid to quality ingredients and harmonious texture combinations. The ricotta and cream-based frosting adds tenderness, while raspberry syrup provides a subtle tartness, making each bite truly delightful. Decorated with seasonal berries, this cake not only pleases the palate but also impresses with its stunning appearance. It is perfect for special occasions and celebrations, leaving unforgettable impressions with its rich aroma and refined sweetness.
1
Making a sponge cake. For the sponge, take a deep, clean, dry bowl. Break the eggs into it and add sugar. Whip everything at high speed until fluffy and white, which will take about 10-15 minutes.
- Chicken egg: 8 pieces
- Sugar: 110 g
2
In a separate bowl, mix the dry ingredients: flour, cocoa, salt, and vanillin.
- Wheat flour: 170 g
- Cocoa powder: 65 g
- Salt: pinch
- Vanillin: pinch
3
Sift the dry mixture in portions and mix it into the egg-sugar mixture. It's better to use a silicone spatula or whisk.
- Wheat flour: 170 g
- Cocoa powder: 65 g
4
Line the bottom of the baking pan with parchment paper and grease only the bottom with butter. Do not grease the sides; otherwise, the sponge will slide and not rise. Preheat the oven to 200 degrees. Bake the sponge first at 200 degrees for 5 minutes and then for another 20 minutes at 180 degrees. Do not open the oven while baking the sponge. After baking, let the sponge sit in the oven for about 10-15 minutes. The cooled sponge should be left in the pan to cool down completely. Cut the cooled sponge into three parts.
5
Preparing the cream. Whip the cream, add ricotta and powdered sugar. Whip again until smooth consistency. Place the finished cream in the refrigerator for 20-30 minutes.
- Heavy cream 35% fat: 250 ml
- Ricotta cheese: 400 g
- Icing sugar: 0.5 glass
6
Making syrup. Mix raspberry jam and starch in cold water. Bring to a boil, stirring constantly. Once the syrup thickens, remove it from heat. Let it cool.
- Water: 100 ml
- Raspberry jam (preserve): 3 tablespoons
- Potato starch: 1 teaspoon
7
Assembling the cake. Soak each layer of sponge with syrup, apply cream, and add berries. Generously coat the top and sides of the cake with cream using a special spatula. If you don't have a spatula, you can simply spread the cream with a spoon and smooth it with a ruler.
- Fresh berries: 300 g
8
Decorate the cake on top with fresh seasonal berries, fruits, or live flower buds.
- Fresh berries: 300 g
9
Let the cake rest for 10-12 hours.