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Chocolate Raspberry Layer Cake

The combination of chocolate sponge cake, rich and creamy chocolate filling, whipped cream on top, and juicy raspberries will surely hit the spot, creating a perfect Chocolate Raspberry Layer Cake.

preparation: 1 hour(s) 00 minutes

making: 30 minutes

total: 1 hour(s) 30 minutes

servings: 20 pieces

nutrition: 296 calories per serving

cuisine: British

Ingredients

For the base

  • 3 eggs
  • 100g white granulated sugar
  • 10g cacao powder
  • 100g self-raising flour
  • 1 tsp baking powder
  • pinch of salt

For the Chocolate cream

  • 500ml double cream
  • 120g mascarpone cheese
  • 100g milk chocolate chips
  • 50g icing sugar
  • 10g cocoa powder

Between cream layers

  • 300g fresh raspberries

For the white topping

  • 500ml double cream
  • 80g mascarpone cheese
  • 40g icing sugar

For decorating

  • 50g dark chocolate

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Method

Preheat the oven to 170C.

Prepare a baking tray lined with baking paper (with plenty of excess on the sides).

Ingredients on the tabletop for making a base

Separate the whites from the yolks into two bowls.

Place the whites into the mixing bowl. 

Add a pinch of salt to the egg whites and beat with a hand mixer on high speed until stiff peaks form.

Add gradually sugar, spoon by spoon, and whisk until dissolved.

Add yolks, one at a time, and continue mixing until the mixture becomes light and fluffy.

Mixing the ingredients in a bowl

Sift the flour, cocoa powder, and baking powder together, then add the dry ingredients to the egg mixture.

Gently fold with a hand whisk.

Do not use a hand mixer or whisk excessively at this time.

Base mixture poured into a tin

Gently transfer the dough onto the tin and even out.

Bake for 15 minutes.

Beautifully baked cake base

Set it aside and let it cool down completely.

Keep it in a tin.

Let’s make the chocolate cream

Ingredients on the tabletop for making chocolate cream

Place the chocolate chips in a heatproof bowl set over a pot with simmering water. Stir regularly until melted.

Melting chocolate in a heatproof bowl

Take it off the heat and let it sit for a while.

Whipping the chocolate cream in a bowl

Beat the mascarpone with icing sugar and cocoa powder using a hand mixer.

Gradually whisk in the melted chocolate until well combined.

Whisking double cream in a bowl with added chocolate syrup/liqueur/cocoa powder

In another larger bowl, whisk the double cream with a hand mixer on high speed.

Mixed chocolate filling in a bowl

Whip the cream until it thickens, then gradually fold in the mascarpone mixture until just combined.

Do not over-mix. The cream must be fluffy not too stiff.

Chocolate filling spooned/poured onto the cake base in a tin

Spread the cream over the cake base.

Raspberries arranged on top of the cake

Arrange raspberries on top, dipping halfway.

Ingredients on the tabletop for making a cream layer

To make the topping, pour the double cream and measured icing sugar into a mixing bowl. Whisk until thickened.

Fold in the mascarpone cheese until just combined, creating a light, fluffy, and spreadable creamy consistency.

Cream layer placed on top of the raspberries, with chocolate being chopped on a chopping board

Spread the cream over the cake.

Chocolate scattered on top of the cake

To finish, chop the chocolate on a chopping board and scatter evenly over the cake.

Refrigerate for a few hours, or ideally overnight.

A slice of cake served on a plate with a few raspberries on the side

Enjoy!

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