Chocolate Raspberry Cake
What a dessert! This Chocolate Raspberry Cake has a light chocolate sponge and is layered with a perfect Raspberry Meringue Buttercream and topped off with a delicious chocolate glaze and fresh raspberries.
Equipment
Ingredients
Cake batter
- 3 Eggs
- 130 g Granulated sugar
- 1/2 tsp Vanilla extract
- 1/8 tsp Salt
- 150 ml Milk
- 130 g Vegetable Oil
- 40 g Cocoa powder
- 12 g Baking powder
- 180 g All-purpose flour
Raspberry Swiss Meringue Buttercream
- 1 1/2 cups Swiss Buttercream
- 175 g Raspberry fresh or frozen
- 3 drops of Raspberry extract optional
Chocolate glaze
- 100 g Lindt Dark Chocolate
- 60 g Butter
Decoration
- 12 Raspberries fresh
Instructions
Cake batter
- Grease or line with parchment paper a 9-inch (24cm) cake pan. Preheat the oven to 350°F or 180°C.
- Add the eggs, sugar, salt, and vanilla extract to a medium-size mixing bowl and mix with a hand mixer (or you can use a stand mixer) until the eggs get lighter in color and thicken a little.
- Measure the milk and vegetable oil into a big cup and slowly add it to the egg mixture. Mix until well combined.
- In a small mixing bowl, combine the all-purpose flour, cocoa powder, and baking powder and add them to the wet ingredients. Mix until incorporated.
- Pour the batter into the prepared cake pan and bake it for about 40 minutes. Stick a toothpick into the cake, and when it comes out clean, without any batter sticking to it, it is done.
- Let the cake cool for about 15 minutes before removing the pan. After 15 minutes, place the cake on a cooling rack and let it cool completely.
Raspberry Swiss Meringue Buttercream
- Prepare the Swiss Meringue Buttercream according to my recipe here. I cut the recipe in half for this cake; that will give you enough buttercream for the layers and to spread it on the outside of the cake.
- With an immersion blender, blend the raspberries (if you use frozen raspberries, defrost them first) and then strain them through a mesh strainer into a bowl. Scrape the sifter on the outside to get all of the raspberry mixture off. Discard the seeds left in the strainer. Optional; add three drops of raspberry extract to the mix to give it a more intense raspberry flavor.
- Add the raspberry mixture to the buttercream and mix well. The buttercream may curdle a little when adding the raspberries. You can add the buttercream back onto the double boiler for a couple of seconds to slightly warm up the buttercream; that will help bring it back together again. Then, keep on mixing until it is smooth.
Assemble the cake
- Carefully wash 12 fresh raspberries and let them air dry.
- Take the chocolate cake and, with a sharp knife, horizontally cut it twice into three even layers.
- Place the bottom layer on a cake stand and add about 1/4 of the raspberry buttercream to it. With an offset spatula, spread it evenly. Add the second chocolate cake layer, add the same amount of buttercream as before, and again spread evenly. Cover with the last layer of chocolate cake sponge and coat the top and sides of the cake with the remaining buttercream. Smoothen it out as much as possible to achieve clean edges.
- Place the cake in the refrigerator for about 20-30 minutes to let the buttercream harden a little.
- In a small saucepan add the dark chocolate and the butter and melt it on low heat. Don’t make it too hot or the chocolate will turn white on the cake after it solidifies. Let the glaze sit for about 5 minutes to let it cool down slightly.
- Take the cake out of the refrigerator and pour the chocolate glaze onto the center of the cake. Carefully spread it with an offset spatula to cover the entire cake and let it run down the sides a little. Since the buttercream is colder than the chocolate, the glaze will harden pretty quickly, so make sure you work efficiently to avoid solidifying of the chocolate too fast.
- Add 12 raspberries to the still soft chocolate.
Notes
➙ Place the cake in the refrigerator for about an hour before serving. It will be much easier to cut if the buttercream has set a little.
➙ The cake stays good for 2-3 days, covered up, in the refrigerator.
Nutrition
Calories: 267kcalCarbohydrates: 27gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 53mgSodium: 184mgPotassium: 125mgFiber: 3gSugar: 12gVitamin A: 209IUVitamin C: 4mgCalcium: 92mgIron: 2mg
Nutrition Facts
Chocolate Raspberry Cake
Amount per Serving
Calories
267
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
4
g
Cholesterol
53
mg
18
%
Sodium
184
mg
8
%
Potassium
125
mg
4
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
12
g
13
%
Protein
4
g
8
%
Vitamin A
209
IU
4
%
Vitamin C
4
mg
5
%
Calcium
92
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.