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!!

A slice of chocolate cake with raspberry cream on a plate

By
Category: Cakes, Chocolate, Recipes
Cuisine:
Difficulty:
Servings:: 14 slices
Prep Time: 35 m
Cook Time: 35 m
Total Time: 1:10 h
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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
  • 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.Butter, milk, raspberry jam and vanilla extract on a glass dishMixture of butter, milk, raspberry jam and vanilla extract on a glass dish Reduce the mixer speed to low, add the powdered sugar slowly and beat until obtain a consistent cream.Mixture of butter, milk, raspberry jam, vanilla extract and powdered sugar on a glass dish
  6. Slice the cake in half with a long knife and fill with a little of the cream.Half cake filled with raspberry 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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