Chocolate cake with raspberry cream

2016-11-02
  • Servings : 14 slices
  • Prep Time : 35m
  • Cook Time : 35m
  • Ready In : 1:10 h
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Going to have a party and want to prepare something special? We have the perfect solution for you! This chocolate cake with raspberry cream besides being delicious has excellent presentation!!

Units: Metric / (Units: US)

Ingredients

  • For the cake:
  • 2 tablespoon chocolate powder
  • Zest of one lemon
  • 100 grams / (3 1/2 ounces) softened margarine
  • 175 grams / (6 1/4 ounces) all-purpose flour
  • 125 grams / (4 1/2 ounces) sugar
  • 6 eggs
  • 1 teaspoon baking powder
  • 1 tablespoon honey
  • For the cream:
  • 425 grams / (15 ounces) powdered sugar
  • 2 tablespoons milk
  • 3 tablespoons raspberry jam
  • 200 grams / (7 ounces) softened butter
  • 1 teaspoon vanilla extract

Directions

    Step 1


    For the cake:

    Preheat the oven to 180ºC / (350ºF). Grease a round cake pan (23 x 7 centimeters / (9 x 2 3/4 inches)) with margarine and dust with flour.

    Step 2


    In an electric mixer, beat on medium speed the margarine, the sugar and the lemon zest until obtain a quite creamy mixture. Add the eggs one by one and beat until a homogeneous mixture, about 3 to 4 minutes. Then, add the chocolate, the honey and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture.

    Step 3


    Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).

    Step 4


    Turn off the oven, unmold onto a plate and let cool to room temperature.

    Step 5


    For the cream:

    In an electric mixer, beat on medium speed the butter, milk, the raspberry jam and the vanilla extract until obtain a quite creamy mixture.Chocolate cake with raspberry cream | Food From PortugalChocolate cake with raspberry cream | Food From Portugal Reduce the mixer speed to low, add the powdered sugar slowly and beat until obtain a consistent cream.Chocolate cake with raspberry cream | Food From Portugal

    Step 6


    Slice the cake in half with a long knife and fill with a little of the cream.Chocolate cake with raspberry cream | Food From Portugal Cover with the top slice of the cake and spread with a spatula the cake with the remaining cream.

    Step 7


    Garnish with soft fruit and serve the cake preferably cold (store the cake in the fridge).

Chocolate cake with raspberry cream | Food From Portugal

Nutrition facts per serving (14 slices):

Calories: 403
 
Total Fat: 20 g(31%)
 
Saturated Fat: 9 g(46%)
 
Cholesterol: 101 mg(34%)
 
Sodium: 179 mg(7%)
 
Total Carbohydrate: 54 g(18%)
 
Protein: 4 g

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