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!!
MAIN INGREDIENTS OF THIS RECIPE:
- Chocolate powder, flour, granulated sugar, eggs, raspberry jam
HOW TO PREPARE CHOCOLATE CAKE WITH RASPBERRY CREAM:
For the cake: 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. Pour the dough into the prepared pan and bake about 35 minutes. Turn off the oven, unmold onto a plate and let cool to room temperature.
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. 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.
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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!!
(1 votes, 5.00 out of 5)
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).
