🍫🍓 Chocolate and Raspberry Cake
A rich, indulgent dessert with a perfect balance between creamy chocolate and the bright tartness of fresh raspberries. This cake is elegant enough for special occasions, yet simple enough to make at home.
Ingredients
For the Cake Layers (Sponge):
5 large eggs
¾ cup granulated sugar (150 g)
¾ cup all-purpose flour (100 g)
⅓ cup unsweetened cocoa powder (40 g)
1 teaspoon baking powder
For the Cream Filling:
1 cup heavy whipping cream (200 ml)
8.8 oz mascarpone cheese (250 g)
3.5 oz melted dark chocolate (100 g)
2 tablespoons powdered sugar
For Decoration:
Fresh raspberries
Chocolate glaze
Fresh mint leaves
Instructions
1️⃣ Prepare the Chocolate Sponge:
Preheat your oven to 350°F (180°C). Line the bottom of a round 9-inch (23 cm) cake pan with parchment paper and lightly grease the sides.
In a large mixing bowl, beat the eggs and sugar together with an electric mixer for 5–7 minutes until light and fluffy. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Pour the mixture into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the sponge to cool completely before slicing it horizontally into three even layers.
2️⃣ Make the Cream Filling:
In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form. In another bowl, mix the mascarpone cheese with the melted (but slightly cooled) chocolate until smooth. Fold the whipped cream into the mascarpone mixture gently, creating a light, fluffy chocolate cream.
3️⃣ Assemble the Cake:
Place the first cake layer on a serving plate and spread one-third of the cream evenly over the top. Repeat with the next two layers, ending with a smooth layer of cream on top. Cover the entire cake with chocolate glaze — you can use store-bought or homemade ganache made with equal parts cream and dark chocolate.
Decoration & Serving:
Top the cake with fresh raspberries and mint leaves for a fresh, vibrant look. Chill the cake for at least 2 hours before serving to allow the flavors to set and develop.
Estimated Nutrition per Serving (1 of 10 slices):
- Calories: ~390
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 28 g
This chocolate and raspberry cake is a crowd-pleaser: luscious, creamy, and beautifully balanced with a hint of fruity tartness. Perfect for birthdays, holidays, or simply when you crave a decadent homemade dessert!
