Chocolate cake with raspberry cream

HOW TO MAKE CHOCOLATE CAKE WITH RASPBERRY CREAM

Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and dust with flour.

Step 2: Beat 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. 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 about 35 minutes.

Step 4: Turn off the oven, unmold onto a plate and let cool to room temperature.

Step 5:
For the cream: Beat the butter, milk, the raspberry jam and the vanilla extract until obtain a quite creamy mixture. Add the powdered sugar slowly and beat until obtain a consistent cream.

Step 6: 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.

Step 7: Garnish with soft fruit and serve the cake preferably cold.

TIPS FOR CHOCOLATE CAKE WITH RASPBERRY CREAM

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.

3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

Chocolate cake with raspberry cream

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!!

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by Pedro Barbosa
Category:Cakes, Chocolate, Desserts, Easy Breakfast Ideas, Recipes
Cuisine: Portuguese
Difficulty: Intermediate
Servings: 14 slices
Prep Time:35 m
Cook Time:35 m
Total Time:1:10 h
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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 medium 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
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.
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.
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).
4. Turn off the oven, unmold onto a plate and let cool to room temperature.
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. Reduce the mixer speed to low, add the powdered sugar slowly and beat until obtain a consistent cream.
6. 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.
7. Garnish with soft fruit and serve the cake preferably cold (store the cake in the fridge).
Chocolate cake with raspberry cream
Nutrition facts
Serves 14 slices
Per Serving:
% DAILY VALUE
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