Fall head over heels for this divine Chocolate and Raspberry Dream Cake, a luscious blend of airy sponge, creamy Chantilly, and the tangy sweetness of raspberries and blackberries, all enrobed in a duo of white and dark chocolate. It’s a cake that begs to be shared, whether as a gesture of love, friendship, or simply to brighten someone’s day.
Why You’ll Love This:
This cake is a feast for the senses, combining the soft, fluffy texture of vanilla-infused sponge cake with the rich indulgence of chocolate and the fresh, vibrant burst of berries. It’s a masterpiece of flavors and textures, perfect for those who appreciate the art of dessert making. Every layer offers a new taste discovery, making each bite an experience to savor.
Perfect Occasion:
Ideal for romantic celebrations like anniversaries and Valentine’s Day, or any moment that calls for a little extra sweetness. It’s also perfect for birthday parties, gatherings, or as a show-stopping dessert for holiday feasts. Whenever you need to make a loving gesture or impress your guests, this cake will be the highlight of the occasion.
Decoration Tips:
Adorn your cake with a sprinkle of slivered almonds for a delightful crunch that complements the smooth chocolate. For an extra touch of elegance, arrange a few extra raspberries and blackberries on top, and perhaps a mint leaf or two for color contrast. Serving the cake chilled not only enhances its flavors but also makes slicing easier, especially if you warm the knife with hot water beforehand.
For the Sponge Cake:
- 3 eggs
- 90g sugar
- 90g all-purpose flour
- 1 tbsp vanilla extract
- Preheat the oven to 180°C (356°F). Grease and flour a 22cm shallow tart pan.
- Beat eggs, sugar, and vanilla extract until thick and ribbon-like; this stage is reached when you can write with the mixture, and the marks slowly disappear.
- Gently fold in the sifted flour in two or three additions.
- Pour the batter into the prepared pan, filling it to ¾ height, and smooth the top.
- Bake immediately for 10–12 minutes. Cool on a wire rack after ten minutes to prevent breaking or sticking.
For the Syrup:
- 100g sugar
- 100ml water
- Combine water and sugar in a small pot, bring to a boil, and cook for 5 minutes.
- Brush the warm sponge cake with hot syrup and let cool.
For the Chantilly Cream:
- 200ml heavy cream
- 1 tbsp powdered sugar
- Whip the cream and powdered sugar until stiff peaks form. Spread over the cooled cake.
For the Topping:
- 350g raspberries and blackberries (frozen or fresh)
- 180g white chocolate, melted
- 180g dark chocolate, melted with 2 tbsp heavy cream
- Arrange the berries on top of the Chantilly.
- Drizzle the cake with melted white chocolate, then with dark chocolate. If desired, sprinkle slivered almonds on top before the chocolate sets.
- Serve chilled. For easier slicing, warm a knife with hot water.
Enjoy this sumptuous Chocolate and Raspberry Dream Cake, a lovingly crafted dessert that’s as delightful to share as it is to indulge in.
