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!!

Chocolate cake with raspberry cream on a plate

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

Chocolate powder
Lemon zest
Softened margarine
All-purpose flour
Granulated sugar
Eggs
Baking powder
Honey
Powdered sugar
Milk
Raspberry jam
Softened butter
Vanilla extract

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. Chocolate cake with raspberry cream steps

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

Slice of chocolate cake with raspberry cream on a plate

TIPS FOR THIS RECIPE

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 cake, resulting in even cooking.

3. When placing the cake 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).

YOU MAY ALSO LIKE:

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Chocolate cake with raspberry cream

Chocolate cake with raspberry cream on a plate

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)


By
Category: Breakfast, Cakes, Chocolate, Recipes
Cuisine:
Servings:: 14 slices
Prep Time: 35 m
Cook Time: 35 m
Total Time: 1:10 h
Ingredients: berries, butter, chocolate, eggs, flour, honey, lemon, milk, raspberries, sugar, vanilla extract

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
 

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