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Chocolate Raspberry Cake

Chocolate lovers will absolutely adore this dessert! Chocolate raspberry cake is a stunningly beautiful creation that wins you over with its striking looks and its heavenly flavor alike. Chocolate sponge layers, a filling of raspberry jam, chocolate ganache, and shards of dark chocolate come together into a true masterpiece of the pastry arts.

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Chocolate cake with raspberries
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 5 g
Fats 33 % 19 g
Carbohydrates 58 % 33 g
315 kcal
GI: 15 / 0 / 85
    1. Make the chocolate sponge. Heat the oven to 350°F (180°C). Sift the flour, cocoa powder, baking powder, and salt into a bowl. In another bowl, beat the softened butter with the sugar, then add the eggs and vanilla extract and beat well with a mixer. Add the dry ingredients to the butter-and-egg mixture in small additions, alternating with small additions of sour cream and beating well each time. Melt the chocolate in a double boiler or microwave, add it to the batter, and stir. Line the bottom of a springform pan with parchment. Divide the batter in two and bake the two sponge layers one at a time, 25–30 minutes each; test with a toothpick. 2. Make the raspberry jam. Rinse and dry the raspberries. Put them in a saucepan with the sugar and the lemon juice. Bring to a boil over low heat and cook for about 10–15 minutes, until thickened, then take it off the heat and let it cool. 3. Make the chocolate ganache. Chop the chocolate and put it in a heatproof bowl. Heat the cream in a saucepan almost to a boil and pour it over the chocolate. Stir until smooth and cool to room temperature, then whip the ganache with a mixer until fluffier. 4. Assemble the cake. Cut each sponge in half horizontally to make two layers, trimming the tops flat. Spread the bottom layer with raspberry jam. Spread the next layer with chocolate ganache. Continue stacking the layers, alternating the fillings. Spread the very top layer generously with ganache and smooth it with a flat spatula or knife. Cover the sides of the cake with the remaining ganache and smooth again. 5. Decorate the cake. Chop chocolate into small pieces and melt it in a double boiler or microwave. Spread the melted chocolate in a thin, even layer over a sheet of parchment, roll the parchment up loosely, and refrigerate for half an hour. Once the chocolate is fully set, unroll the parchment and carefully peel off the chocolate shards. Press them onto the sides of the cake using a little ganache. Decorate the top with fresh raspberries and dust with powdered sugar. Refrigerate for 5–6 hours or more to let it set and meld. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Milk-nut chocolate - 542  kcal/100g
  • Nutty chocolate - 580  kcal/100g
  • Porous milk chocolate - 506  kcal/100g
  • Creamy chocolate - 560  kcal/100g
  • Chocolate - 550  kcal/100g
  • Raspberry - 42  kcal/100g
  • Fresh frozen sweet raspberries - 50  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Baking powder - 79  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Vanilla extract - 321  kcal/100g

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