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!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Chocolate - Chocolate powder.
- Lemon zest - Adds a very nice fresh flavor.
- Softened margarine - Makes the cake soft and tastier.
- All-purpose flour - Gives consistency and is the base of the dough.
- Granulated sugar anh honey - Sweetness and flavor.
- Eggs - Provides structure and moisture and help the cake rise.
- Baking powder - Rising agent.
- Powdered sugar, milk, raspberry jam, softened butter and vanilla extract - For the cream.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
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.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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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!!
5.00 from 1 reviews
- 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
- 425 grams (3 cups) powdered sugar
- 2 tablespoons milk
- 3 tablespoons raspberry jam
- 200 grams (about 1 cup) 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).
Ingredients
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For the cake:
For the cream:
