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!!


Chocolate cake with raspberry cream | Food From Portugal
Chocolate cake with raspberry cream | Food From Portugal

Units: Metric (Units: US)

Ingredients

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

    Directions

    Step 1


    1. For the cake:
    2. 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


    1. 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


    1. 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


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

    Step 5


    1. For the cream:
    2. 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 Portugal
      Chocolate 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


    1. 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


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

Chocolate cake with raspberry cream

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

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, 5.00 out of 5)
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