Moist Raspberry Chocolate Cake

Saftige Himbeer-Schoko-Torte

Apparently I am not the only one who loves the combination of raspberries with chocolate. For that reason I am introducing today this moist raspberry chocolate layer cake. I was surprised that I got so many reactions when I posted the entire process and end-result as an Instagram story. I am not alone in my love for a things chocolate with some tart raspberries to offset the sweetness of the chocolate.

Saftige Himbeer-Schoko-TorteAnd when my hubby, who always asks for vanilla instead of chocolate, looked at me with big eyes when he tried the first bite, I knew this was a keeper. It took him about a few seconds before he polished off his plate and immediately asked for a second slice. Yes, this recipe is worth posting on my blog. Simple as that.

Saftige Himbeer-Schoko-TorteI was inspired by this berry chocolate cake I baked last year for a birthday. I decided to use the same chocolate cake as the base. However, the cream needed to be different. I am not a fan of American buttercream, I find it way too sweet, I like my creams to have a lighter feel to them, I wanted the raspberry flavor to really come through. The recipe on the German site caught my attention as here the raspberries are cooked with sugar and then thickened with cornstarch before they are mixed with the butter. This sounded like a wonderful idea. I decided to add cream cheese to the cream to make a lighter in texture and flavor. That was a brilliant idea.

Saftige Himbeer-Schoko-TorteAnd then I decided to make this a drip cake, why not. I don’t know, I just use a spoon to create the drip effect, I have never understood why you need special tools for this. The key is for the cake to be chilled, this will definitely help for the drips to not go too far. You need for the chocolate also to cool off a little before applying it, but apart from that I don’t see why you need extra tools. I actually find the look of this cake so wonderful that I may use it as part of a wedding cake I was asked to make. All excited. But enough of that, let’s have a look at the recipe!

Moist Rapsberry Chocolate Cake

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Serves: One 23cm/8inch springform
Prep Time: 1hr Cooking Time: 30min Total Time: 1hr 30min

This moist rapsberry chocolate cake consists of chocolate layers and is filled with a very fruity buttercream. It is finished off with a chocolate drip.

Ingredients

  • Chocolate Layer Cake
  • 3 eggs, size L
  • 2 teaspoons vanilla extract, see here how to make your own
  • 160 grams of canola oil
  • 320 grams of buttermilk
  • 300 grams of all-purpose flour
  • 90 grams of unsweetened cocoa
  • 270 grams of regular sugar
  • 2 1/2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 320 grams of freshly brewed coffee (you may replace with boiling water)

  • Raspberry Frosting
  • 500 grams of fresh or frozen raspberries
  • 150 grams of regular sugar
  • 40 grams of cornstarch
  • 300 grams of butter at room temperature
  • 150 grams of cream cheese

  • Chocolate Drip
  • 100 grams of good semi-sweet chocolate
  • 65 grams of butter
  • 125 grams of fresh raspberries for decoration

Instructions

1

For the chocolate layer cake preheat oven to 180 degrees Celsius and line two 23cm/9inch cake pans with parchment paper.

2

Beat eggs, vanilla extract, oil and buttermilk in a large bowl until fluffy. Add all other ingredients except for the coffee, beat well. Lastly add the coffee. the batter will be thin. Pour into prepared cake pans. If you only have one, you will have to bake one after the other. Chill the second half in the fridge while you bake the first batch. Baking time is about half an hour, an inserted tooth pick should come out clean. Cool and release from cake pan.

3

While the cake layers are being baked, prepare the raspberry cream. Heat the fresh or frozen raspberries with the sugar. Stir the cornstarch with some water until you don’t see any lumps and add to the hot berries. Stir and let cook for a few minutes or until it becomes thick. Set aside.

4

Beat the butter for about ten minutes until much paler in color. Add the prepared raspberries by the spoonful. At the very end beat in the cream cheese until combined.

5

To assemble the cake cut the two cakes in half. This is easier once the cake is completely cool. Fill first layer with the raspberry frosting, stack second on top, fill again and repeat with the third. You should have enough frosting for a thin crumb coat, this is more of a naked cake. I like to reserve about three tablespoons of the raspberry cream for decorations. Chill cake for at least half an hour in the fridge.

6

For the chocolate drip heat the chocolate with the butter on low or in the microwave. Let cool a little until chocolate become a little thicker. I usually simply use a spoon to create the dripping effect. This is definitely much easier once your cake has chilled. Once you have created the dripping effect, fill the top with the remainder of the melted chocolate. Let harden and then decorate with fresh raspberries and additional raspberry frosting (see pictures). Serve fresh. If chilled, cake will keep for two days.

Saftige Himbeer-Schoko-Torte

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