There are desserts that seem complicated but are surprisingly simple to prepare. The chocolate and raspberry layer cake is one of them: scenic, elegant, and with a perfect balance between sweetness and freshness.
Two layers of soft chocolate cake encase a creamy filling of whipped cream and raspberry jam, enriched with fresh raspberries that provide a slightly tangy and super fresh note. The result is a soft and moist cake, perfect to serve on important occasions but also as a Sunday dessert.
This is an ideal recipe if you want to achieve a beautiful cake without complicated techniques. The batter is quick, the filling is prepared in a few minutes, and the assembly is really simple even if you don’t have much experience with layer cakes.
A small trick for an even more precise result: you can divide the batter into two pans and bake the layers separately. This way, the cut will be perfect and the cake visually tidier.
Perfect for Valentine’s Day, Mother’s Day, birthdays, or special dinners, it is one of those desserts that pleases everyone: chocolate lovers and fruit dessert lovers.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: English
- Seasonality: Mother's Day, Valentine's Day
Ingredients for the Chocolate and Raspberry Cake
- 2 cups all-purpose flour
- 1.25 cups sugar
- 1 cup milk
- 1 cup sunflower oil
- 3 eggs
- 4 tbsps unsweetened cocoa powder
- 1 packet baking powder
- 1.25 cups heavy cream
- 5 oz raspberry jam
- 5 oz raspberries
- 2 tbsps powdered sugar
- to taste raspberries
- mint
Tools for Preparing the Chocolate and Raspberry Cake
- Bowl
- Electric Hand Mixers
- Sieve
- Spatula
- Springform Pan
- Cooling Rack
How to Prepare the Chocolate and Raspberry Cake
In a bowl, pour oil and sugar and beat with electric mixers.
Add the eggs one at a time, continuing to mix.
Add the milk.
Sift flour, cocoa, and baking powder.
Incorporate the dry ingredients into the liquid mixture until you get a smooth and homogeneous batter.
Pour into a 8-inch pan lined with parchment paper.
Bake at 350°F in a static oven for 35-40 minutes.
Do the toothpick test.
Let it cool for 10 minutes in the pan, then transfer to a cooling rack until completely cooled.Mix the jam with 3.5 oz of raspberries mashed.
Whip the cream with powdered sugar.
Gently incorporate half of the raspberry mixture into the cream to create a marbled effect.Cut the cold cake into two layers.
Add half of the marbled cream and level it. Spread the raspberry mixture over the cream.
Cover with the second layer of cake.
Decorate with the remaining cream, fresh raspberries, and mint.
Storage
In the refrigerator: up to 3 days, covered.
Freezing already filled is not recommended.
Tips
Use eggs and milk at room temperature.
Do not overwork the batter after adding the flour.
If you want perfect layers, divide the batter into two 8-inch pans and bake separately.
Variants
With strawberries instead of raspberries.
With mascarpone cream instead of whipped cream.
With a light milk soak or raspberry syrup for an even moister cake.
FAQ (Questions and Answers)
Can I use butter instead of oil?
Yes, 14 oz of melted butter instead of oil.
