A delicious chocolate cake with fresh raspberries and whipped cream is always a hit with my family.
Whenever my family asks me to bake a birthday cake, I have a dilemma. There are so many delicious cakes that I could bake, but … Sometimes the cake can’t be too heavy, sometimes it’s supposed to be simple, sometimes light, sometimes not sweet, sometimes without fruits … the list goes on and on.
This time, the family wanted something chocolatey and not too complicated. Of course, I couldn’t prepare a chocolate cake without adding seasonal fruits. Fresh fruits such as raspberries, strawberries, blueberries and blackberries make an insane combination with chocolate. Eventually, I went for raspberries, and it was a perfect match with the whipped cream in the chocolate cake.
Ingredients for chocolate cake with raspberries.
- 150 g unsalted butter
- 150 g dark chocolate
- 2 eggs
- 1/2 teaspoon of salt
- 120 g all-purpose flour
- 1 tablespoon of dark cocoa
- 1/2 teaspoon of baking powder
- 50 g caster sugar
- 100 ml water
- 2 tablespoons of gelatine
- 400 ml whipping cream (36%)
- 1 teaspoon of vanilla extract
- 50 g caster sugar
- 200 g fresh raspberries
- 50 g dark chocolate
How to make chocolate cake with raspberries.
Chocolate cake: put the butter and chocolate broken into pieces in a bowl, melt it either in a microwave or in a water bath. Once melted, let it cool down.
Whisk the eggs with caster sugar and a pinch of salt until fluffy.
Sift the flour, baking powder and cocoa through a strainer.
Pour cold, but still liquid chocolate with butter onto the whisked eggs. Then add the dry ingredients to the wet ingredients and mix thoroughly.
Pour the cake batter onto a baking tin. Bake in an oven preheated to 175 degrees Celsius for 25 minutes. Once baked, let it cool down.
Whipped cream: pour the gelatine into a cup, pour cold water over it and let it stand for 10 minutes. After that, heat the swollen gelatine up, add caster sugar to it, mix and let it cool down.
Pour the whipping cream and vanilla extract into a bowl. Whisk until stiff. Pour lukewarm gelatine into the whipped cream. Mix all the ingredients very quickly to avoid lumps.
Pour the whipped cream over the cold chocolate cake. Place the raspberries on top. Gently press each raspberry with your fingers into the cream layer.
Put the cake in the fridge for a few hours. Decorate the cake with grated dark chocolate.
Good to know when making chocolate cake with raspberries.
After adding gelatine to the cream, you have to act very fast, because the mixture thickens quickly. So you must already have your chocolate cake baked, as well as the fruits prepared.
Additionally, add the gelatine at once and whisk the mixture very quickly. Do not do it for too long and preferably use an electric mixer to do so.
The baking tin that I used had measurements of 21 by 31 centimetres.
Do you like cakes with raspberries? If so, try our recipe for Yoghurt cake with raspberries.