Chocolate cake with raspberry cream is an extra soft layer cake. It’s moist, fluffy, and full of chocolate. And it’s not as sweet as it looks! This well-balanced cake taste like a chocolate-raspberry paradise.
This post is a collaboration with ALLNUTRITION. Use my code “MYKHAILAEATS” for a discount.
INGREDIENTS:
- 250 g flour
- 400 g granulated sugar
- 50 g brown sugar
- 60 g cocoa powder
- 2 tsps baking powder
- 3 eggs
- 230 g full fat sour cream (or yogurt)
- 125 g melted butter
- 25 ml oil
- 4 tbsps ALLNUTRITION Raspberry in jelly
- small espresso
Chocolate ganache
- 240 g melted dark chocolate
- 130 ml whipping cream
- 85 g butter room temp
- 120 g icing sugar
Raspberry cream
- 150 g mascarpone cheese room temp
- 120 ml whipping cream
- 4 tbsps icing sugar
- 4 tbsps ALLNUTRITION Raspberry in jelly
My Wi-Fi is not working so I am adding this recipe last minute as tomorrow is my birthday and my birthday cake ended up in the trashcan! Long story short, nothing is working (especially my internet connection, lol) so I’m writing this recipe on MY MOBILE DATA. I’m scared of this bill so here’s the recipe for the best not-so-sweet chocolate cake that will rock your world!
Sorry for this short recipe, it will be fixed ASAP.
Love you,
Bye. ❤️ And thank you! For everything xx
Chocolate Cake With Raspberry Cream
Ingredients
- 250 g flour
- 400 g granulated sugar
- 50 g brown sugar
- 60 g cocoa powder
- 2 tsps baking powder
- 3 eggs
- 230 g full fat sour cream (or yogurt)
- 125 g melted butter
- 25 ml oil
- 4 tbsps ALLNUTRITION Raspberry in jelly
- small espresso
Chocolate ganache
- 240 g melted dark chocolate
- 130 ml whipping cream
- 85 g butter room temp
- 120 g icing sugar
Raspberry cream
- 150 g mascarpone cheese room temp
- 120 ml whipping cream
- 4 tbsps icing sugar
- 4 tbsps ALLNUTRITION Raspberry in jelly
Instructions
- Preheat the oven to 170°C. Prepare a 25 cm cake tin.
- In a large bowl mix flour, baking powder, cocoa powder, and sugars. Give it a good whisk.
- Add eggs, melted butter, oil, espresso, ALLNUTRITION raspberry in jelly, and full-fat sour cream. Mix well until smooth.
- Pour the batter into the cake tin and bake for 25-40 minutes – until the toothpick comes out clean. If you divide the batter into two cake tins, 20 minutes is fine. If you are using just one, bake for longer.
- Take the cake out of the oven and let cool completely.
Raspberry Cream
- Whip the mascarpone with butter and icing sugar until smooth and thick. Add a few tablespoons of raspberry in jelly and mix again.
Chocolate ganache
- Stir melted chocolate with warm whipping cream until thick.
- In another bowl whip the butter with icing sugar until smooth. Add melted ganache and whip again.
- Cut the cake into two layers. Add raspberry cream on top of the cake layer. Put another cake layer on top and cover it all in the chocolate ganache. You can design the sides with chocolate sprinkles.
- Keep in the fridge for 5 hours or overnight.
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