Chocolate cake with raspberry cream2016-11-02
- Servings : 14 slices
- Prep Time : 35m
- Cook Time : 35m
- Ready In : 1:10 h
By Food From Portugal
Rate this recipe:
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)
- 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
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.
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.
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).
Turn off the oven, unmold onto a plate and let cool to room temperature.
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. Reduce the mixer speed to low, add the powdered sugar slowly and beat until obtain a consistent cream.
Slice the cake in half with a long knife and fill with a little of the cream. Cover with the top slice of the cake and spread with a spatula the cake with the remaining cream.
Garnish with soft fruit and serve the cake preferably cold (store the cake in the fridge).