Rich chocolate cake with raspberries is the richest and chocolate loaded cake ever. And not only that, it has really THICK layer of chocolate ganache on top. The cream is made out of mascarpone cheese, cocoa powder and raspberry jam. Put fresh raspberries on top and enjoy the perfect slice of rich chocolate cake. Enjoy!
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INGREDIENTS:
Cake
- 160 ml semi-fat milk
- 95 ml oil
- 2 eggs room temp
- 180 g regular white sugar
- 100 ml boiling water
- 1 tbsp instant coffee powder
- 80 g flour
- 60 g cocoa powder
- 12 g baking powder
- a pinch of salt
Chocolate cream
- 250 g mascarpone cheese
- 50 g cocoa powder
- 3 tbsps raspberry jam
- 1 tbsp icing sugar
Chocolate ganache
- 85 g butter
- 300 g chocolate
- 250 ml whipping cream
- raspberries
Rich chocolate cake with raspberries is a two-layered cake with sweet and thick mascarpone cream. It has a thick layer of chocolate ganache on top. It’s super soft, spongy, creamy, and chocolate-delicious.
If you are looking for a soft chocolate cake that tastes PERFECTLY, try this one. It is a super sweet rich chocolate cake with fresh raspberries on top. You can pre-cut the cake into slices so it is easier to serve it.
HOW TO MAKE RICH CHOCOLATE CAKE?
Rich chocolate cake is moist and fudgy, but it still has a very light texture. This rich chocolate cake recipe is SO easy to make. You can mix it with a hand mixer, or a stand mixer or use just an egg whisker – like I did.
how to make rich chocolate cake:
Cake
Preheat the oven to 160°C. Prepare 2 small baking tins (15 cm diameter). Grease them and cover in cocoa powder – or use baking papers.
In a bowl mix together milk, oil, and sugar. Mix for a minute – use a hand mixer or an egg whisker. Add instant coffee, and boiling water and mix again. Add eggs and repeat the process.
Add flour, baking powder, cocoa powder, and a pinch of salt. Mix until the flour disappears. Pour the batter into baking tins and bake for 50-60 minutes or until the toothpick comes out clean. Take the cakes out of the oven and let them cool completely.
Chocolate cream
In a bowl beat together the mascarpone cheese, cocoa powder, raspberry jam, and icing sugar. It should be thick when you are finished mixing.
Put the chocolate cream on top of one cake layer and put another on top. Put it to the fridge until the chocolate ganache is ready.
Chocolate ganache
Put chocolate, butter and whipping cream in the pot. Let the ingredients cook – let them melt, do not boil!
Keep on stirring until it’s melted. Let the ganache cool completely.
Now you need to get the ganache on top of the cake – a really thick layer. What I did – I put the cake in baking tins I used for baking. I used metal foil and wrapped the cake into it leaving an extra foil on top. Then I put baking tins around the cake (on top of each other). Use ¾ of chocolate ganache. Pour the ganache on top and put the cake in the fridge for 5 hours or overnight.
After a few hours melt the ¼ of the ganache and pour it on the sides of the cake. Let cool in the fridge. When it’s cool, cut the cake into slices and put raspberries on top.
MY TIPS AND TRICKS FOR THE BEST RICH CHOCOLATE CAKE:
- use good quality chocolate – I used pricier cooking chocolate and it was such a good decision.
- room temperature ingredients – always use room temperature ingredients when the recipe calls for them.
- use 2 small baking tins – I used mine with a 15 cm diameter. You can also use a big-size baking tin 25 cm in diameter. In that case, use only one baking tin and cut it in 2 layers.
- use a metal foil – you can use whatever tactic you prefer, but I used a metal foil to create that extra space for a thick layer of chocolate ganache.
WOULD YOU LIKE TO SEE MORE DESSERTS?
If you decide to make Rich chocolate cake with raspberries, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Rich Chocolate Cake With Raspberries
Ingredients
Cake
- 160 ml semi-fat milk
- 95 ml oil
- 2 eggs room temp
- 180 g regular white sugar
- 100 ml boiling water
- 1 tbsp instant coffee powder
- 80 g flour
- 60 g cocoa powder
- 12 g baking powder
- a pinch of salt
Chocolate cream
- 250 g mascarpone cheese
- 50 g cocoa powder
- 3 tbsps raspberry jam
- 1 tbsp icing sugar
Chocolate ganache
- 85 g butter
- 300 g chocolate
- 250 ml whipping cream
- raspberries
Instructions
Cake
- Preheat the oven to 160°C. Prepare 2 small baking tins (15 cm diameter). Grease them and cover in cocoa powder – or use baking papers.
- In a bowl mix together milk, oil, and sugar. Mix for a minute – use a hand mixer or an egg whisker. Add instant coffee, and boiling water and mix again. Add eggs and repeat the process.
- Add flour, baking powder, cocoa powder, and a pinch of salt. Mix until the flour disappears. Pour the batter into baking tins and bake for 50-60 minutes or until the toothpick comes out clean. Take the cakes out of the oven and let cool completely.
Chocolate cream
- In a bowl beat together the mascarpone cheese, cocoa powder, raspberry jam, and icing sugar. It should be thick when you are finished mixing.
- Put the chocolate cream on top of one cake layer and put another on top. Put it to the fridge until the chocolate ganache is ready.
Chocolate ganache
- Put chocolate, butter and whipping cream in the pot. Let the ingredients cook – let them melt, do not boil!
- Keep on stirring until it's melted. Let the ganache cool completely.
- Now you need to get the ganache on top of the cake – a really thick layer. What I did – I put the cake in baking tins I used for baking. I used metal foil and wrapped the cake into it leaving an extra foil on top. Then I put baking tins around the cake (on top of each other). Use ¾ of chocolate ganache. Pour the ganache on top and put the cake in the fridge for 5 hours or overnight.
- After a few hours melt the ¼ of the ganache and pour it on the sides of the cake. Let cool in the fridge. When it's cool, cut the cake into slices and put raspberries on top.
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