Chocolate Raspberry Layer Cake

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

Tools

The tools you may need to make this recipe.
Click to buy on Amazon.

Baking Tray 24x34

Baking Parchment

Hand Mixer

Mixing Bowl

Whisk

Heatproof Bowl

Medium Pot

Chopping Board

Knife (20cm)

Silicone Spatula

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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).

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.

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.

Gently transfer the dough onto the tin and even out.

Bake for 15 minutes.

Set it aside and let it cool down completely.

Keep it in a tin.

Let’s make the chocolate cream

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

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

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

Gradually whisk in the melted chocolate until well combined.

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

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.

Spread the cream over the cake base.

Arrange raspberries on top, dipping halfway.

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.

Spread the cream over 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.

Enjoy!