Rich Chocolate Cake With Raspberries
An easy recipe for 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.