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!!
Servings:: 14 slices
Prep Time:35 m
Cook Time:35 m
Total Time:1:10 h
Ingredients: butter, chocolate, eggs, flour, honey, lemon, milk, raspberries, soft fruit, sugar, vanilla extract
(1 votes, 5.00 out of 5)
Loading...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
- 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 cream:
Directions
- 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).
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
