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Chocolate-Raspberry Dream Cake

A delightful dessert that combines rich chocolate and tart raspberries, perfect for any occasion and sure to impress your guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 5 pieces Eggs Ensure they're at room temperature.
  • 180 g Sugar
  • 1 pack Vanilla Sugar
  • 150 g Flour Sift together with cocoa and baking powder.
  • 40 g Cocoa powder Use high-quality for better flavor.
  • 1 tsp Baking powder
  • 80 ml Milk
  • 60 ml Sunflower oil
Raspberry Cream
  • 500 g Mascarpone Can be substituted with cream cheese.
  • 400 ml Whipping cream Whip until stiff.
  • 100 g Powdered sugar
  • 2 packs Whipping cream stabilizer
  • 1 tsp Vanilla extract
  • 250 g Raspberries Puree for the cream.
  • 400-500 g Fresh raspberries for decoration

Method
 

Preparation
  1. Preheat your oven to 175 °C and grease a 24 cm springform pan.
  2. In a large bowl, beat together the eggs, sugar, and vanilla sugar until creamy and fluffy, about 5-7 minutes.
  3. Sift together the flour, cocoa powder, and baking powder before gently folding it into the egg mixture. Stir in the milk and sunflower oil.
Baking
  1. Pour the batter into your prepared pan and bake for approximately 30 minutes.
  2. Let it cool completely before moving on.
Raspberry Cream Preparation
  1. Puree the raspberries and set aside.
  2. In another bowl, mix the mascarpone, powdered sugar, and a splash of vanilla together.
  3. Whip the cream with the stabilizer until stiff, then fold it into the mascarpone mix and stir in the raspberry puree.
Layering the Cake
  1. Cut the cooled cake horizontally into three layers.
  2. Place the first layer on a serving plate and spread a third of the raspberry cream on top. Repeat with the second layer.
  3. Crown with the final layer and slather the remaining cream over the top and sides, finishing with fresh raspberries.
Chilling
  1. Allow the cake to chill for at least three hours before serving.

Notes

Store in an airtight container in the refrigerator for up to three days. Drizzle some chocolate ganache over the cake for added decadence.