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Rich Chocolate Cake With Raspberries

An easy recipe for Rich chocolate cake with raspberries,
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Ingredients Method

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

Method
 

Cake
  1. 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.
  2. 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.
  3. 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
  1. In a bowl beat together the mascarpone cheese, cocoa powder, raspberry jam, and icing sugar. It should be thick when you are finished mixing.
  2. 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
  1. Put chocolate, butter and whipping cream in the pot. Let the ingredients cook - let them melt, do not boil!
  2. Keep on stirring until it's melted. Let the ganache cool completely.
  3. 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.
  4. 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.