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Chocolate Cake With Raspberry Cream

An easy recipe for Chocolate cake with raspberry cream.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 10 slices
Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat the oven to 170°C. Prepare a 25 cm cake tin.
  2. In a large bowl mix flour, baking powder, cocoa powder, and sugars. Give it a good whisk.
  3. Add eggs, melted butter, oil, espresso, ALLNUTRITION raspberry in jelly, and full-fat sour cream. Mix well until smooth.
  4. 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.
  5. Take the cake out of the oven and let cool completely.
Raspberry Cream
  1. 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
  1. Stir melted chocolate with warm whipping cream until thick.
  2. In another bowl whip the butter with icing sugar until smooth. Add melted ganache and whip again.
  3. 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.
  4. Keep in the fridge for 5 hours or overnight.