Chocolate and Raspberry Birthday Cake
A cake full of love, heart-shaped, made for the birthday of a very special person who is very important in my life: my MOM! I chose to make it chocolatey because she loves chocolate very much and I paired it with raspberries that go wonderfully with chocolate and are loved by both of us 😁! A simple cake to prepare made with a chocolate sponge cake and filled with a cream of whipped cream, mascarpone, and raspberry jam, and then covered with a delicious layer of chocolate.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the chocolate and raspberry birthday cake:
- 5 eggs
- 1 cup flour
- 1 cup sugar
- 0.4 cup potato starch
- 0.25 cup unsweetened cocoa powder
- 1 packet baking powder
- 1 cup raspberry jam
- 1 cup mascarpone
- 0.5 cup sugar
- 1.25 cups heavy cream
- 7 oz dark chocolate
- 0.85 cup heavy cream
Steps
For the preparation of the chocolate and raspberry birthday cake watch the video HERE.
Sponge Cake Preparation:
Start beating the eggs with the sugar until you get a creamy and light mixture. Add the flour mixed with the potato starch,
Add the cocoa, the baking powder and mix well. Pour the obtained mixture into a heart-shaped mold and bake at 350°F for about 40/50 minutes.
Once baked and well cooled, level the top (if necessary), then cut 3 equal discs.
Cream Preparation:
Add the jam,
Add the mascarpone, the cream, the sugar and whip until you get a thick and homogeneous cream.
Assembly:
Place the first sponge cake disc, soak it with the syrup (water and sugar) and flavors to taste (I chose rum). Put a layer of cream (about half). Add the second sponge cake disc,
soak it and put another layer of cream. Add the third sponge cake disc, soak it and refrigerate for a few hours.
Ganache Preparation:
Pour the hot cream over the chocolate and mix to dissolve it well.
Take the cake from the fridge and remove any excess cream on the sides then cover it with the ganache including the edges.
Refrigerate for a few hours (only the cake, not the remaining ganache) after a few hours cover the edges with the remaining ganache,
level and cover the top too then decorate as desired!
Enjoy your meal!
