Chocolate cake with raspberries

1. Prepare a chocolate sponge cake.

Turn the oven on 180 degrees.
Sift flour, cocoa powder, baking powder and salt into a bowl.
In another bowl, beat the soft butter with sugar. Then add eggs, vanilla extract. Beat everything well with a mixer.
In small portions, put dry foods in a bowl with beaten butter and eggs, alternating with small portions of sour cream. Beat everything well every time.
Melt the chocolate in a water bath or in a microwave and also add to the mixture, mix.
Lay parchment on the bottom of the split cake mold. Divide the dough into two equal parts and bake 2 biscuits in turn. Bake each for 25-30 minutes, check readiness with a toothpick.

2. Cook raspberry jam for the cake.
Wash the raspberries, dry them. Put raspberries and sugar in a saucepan, pour lemon juice. Bring the berry mixture to a boil over low heat and cook the jam for about 10-15 minutes until it thickens. Then remove the pan from the heat and cool.

3. Prepare a chocolate ganache.
Chop the chocolate into pieces and put it in a heat-resistant container.
Separately, in a saucepan, heat the cream almost to a boil and pour them over the pieces of chocolate. Mix everything until smooth. Cool to room temperature. Then beat the ganache with a mixer until more fluffy.

4. Assemble the cake.

Cut each biscuit in half into 2 equal parts. Cut off the top of both, making the cake flatter.

Spread the bottom cake with raspberry jam. Spread the second cake with chocolate ganache. So spread all the cakes of the cake, alternating impregnation. The very last cake should be liberally spread with ganache and leveled with a flat spatula or knife. Smear the sides of the cake with the remnants of the chocolate cream and smooth it out again with a spatula.

5. Decorate the cake.

Chop the chocolate into small pieces and melt in a water bath or in a microwave. Then spread out the parchment and evenly distribute the melted chocolate over the paper in a thin layer. Roll up the parchment with chocolate and place in the refrigerator for half an hour. After the chocolate has completely solidified, roll out the parchment and carefully remove the pieces of chocolate. Glue them to the sides of the cake with a chocolate ganache.

Decorate the top of the chocolate cake with fresh raspberries and sprinkle with powdered sugar. Put it in the refrigerator for 5-6 hours or more to soak it.

Bon appetit!