Indulge in the luxurious depths of this Decadent Chocolate Raspberry Layer Cake, where rich chocolate layers meet the tart freshness of raspberries in a symphony of flavors. This cake combines smooth chocolate batter, creamy chocolate filling, and fresh raspberry compote in a multi-layered delight that is as visually impressive as it is delicious. The velvety chocolate ganache adds a final touch of elegance, making each slice a decadent treat.
Why You'll Love This: For those who revel in the rich, intense flavors of chocolate paired with the natural tartness of raspberries, this cake is a dream come true. Each layer is carefully crafted to provide a balance of textures from the airy chocolate sponge to the creamy filling and the slightly chunky raspberry compote. This cake is perfect for anyone looking for a sophisticated dessert that delivers on both taste and presentation.
Perfect Occasion: This Chocolate Raspberry Layer Cake is ideal for celebrations such as birthdays, anniversaries, or any gathering where you want to impress your guests with a stunning dessert. It’s also perfect for holiday celebrations or as a special treat for chocolate and berry enthusiasts. Serve this at any event where decadence is desired, and watch it become the centerpiece of your dessert table.
Decoration Tips: Garnish the top of the cake with fresh raspberries and a dusting of powdered sugar or cocoa powder to enhance its visual appeal. You can also add chocolate curls or shavings for an extra touch of chocolate indulgence. Consider placing a few mint leaves among the raspberries for a pop of color and a refreshing contrast to the sweet and rich flavors.
Ingredients:
- 150g chocolate
- 30g butter
- 30g milk
- 1 tablespoon vanilla extract
- 4 eggs, separated
- A pinch of salt
- 30g sugar
- 150g chocolate (for filling)
- 400ml heavy cream (100ml for chocolate filling + 300ml whipped)
- 200-300g raspberries
- 1 tablespoon cornstarch
- 90ml heavy cream (for ganache)
- 120g chocolate (for ganache)
Instructions:
- Separate egg whites from yolks. Beat the egg whites with a pinch of salt and sugar until stiff peaks form.
- Melt chocolate and butter together and let cool slightly. Mix in egg yolks, milk, and vanilla extract. Fold this chocolate mixture gently into the beaten egg whites using a spatula.
- Pour the batter into a large oven tray lined with parchment paper. Bake at 200 degrees Celsius (392 Fahrenheit) for about 20 minutes. Check doneness with a toothpick. Let the sponge cool and then cut into three equal parts.
- For the filling, melt 150g chocolate with 100ml heavy cream. Let it cool. Meanwhile, whip the remaining 300ml of heavy cream to stiff peaks and fold in the cooled chocolate mixture.
- Cook raspberries over medium heat until they soften. Mash them slightly with a fork, add cornstarch, and stir until thickened. Remove from heat and let cool.
- Layer the cake starting with a sponge base, followed by raspberry compote, then chocolate filling. Repeat for all three layers, using the chocolate filling to coat the outside of the cake.
- For the ganache, heat 90ml heavy cream and pour over 120g chocolate. Stir until smooth and pour over the cake.
- Optionally, decorate with chocolate shavings and fresh raspberries.
Enjoy!