Fifth Blog Birthday and a Raspberry Chocolate Cake

Saftige Himbeer-Schoko-Torte

In four days on February 15th, this blog will turn five. That’s reason to celebrate! That’s why I am offering this super delicious raspberry chocolate cake. Why I am doing it four days in advance and why this is the second chocolate raspberry cake on the blog, I will let you know below.

I don’t remember distinctly why I hit “publish” on a Thursday, which was February 15th, 2017. I believe I had made this French lemon tart for Valentine’s. My hubby loves anything with citrus fruits. At the beginning of this blog I thought I wouldn’t publish anything other than cookie recipes and recipes my husband requested. It may sound stupid, but it also holds true in baking. Practice makes perfect. I baked, and baked, and baked. I would simply pick recipes I liked on the Internet. If I happened to make the recipe again, I would usually tweak it a bit. At the beginning I followed recipes as much as I could, tried to understand the basics. At some point I would start creating my own recipes. I would probably use a cake based I used in recipe X, but liked the filling of recipe Y better and would happily mix and match. In 2019 a good friend of mine asked me whether I would be willing to bake her wedding cake with 100 guests. I agreed as I believed to have one full year to practice. Due to COVID one year turned into two, so I practiced layer cake after layer cake. There is a reason that I published some many cake recipes in 2020 and 2021. Many of those were trial runs for the wedding cake. Among these was my first chocolate raspberry cake. Very soon I learned that this was super popular. You guys made that recipe your number 2 in 2020 as well as 2021, I just checked. I am so happy every time somebody bakes it again.

Saftige Himbeer-Schoko-TorteHowever, I often received feedback that some didn’t like the texture of the chocolate cake. I believe the German taste buds are slightly different. The chocolate cake of that recipe is based off the American “devil’s food cake”. This means it is usually prepared with boiling hot water or coffee, it has a very dark and intense chocolate flavor and is extra moist. Germans seems to prefer a different texture. For that reason I decided to make the very same cake, but use a different chocolate cake base. I myself am a huge fan of chocolate sponge cake. The most German cake, Black forest cake, is made with chocolate sponge cake. I feel very comfortable with sponge cake, I even made the wedding cake for 100 guests with sponge cake. All what I learned during the way you can find here, my twelve tips for perfect sponge batter. Apparently you appreciate this, this blog post made it to number 5 in 2021.

Saftige Himbeer-Schoko-TorteSo I figured chocolate sponge as the base, plus raspberries, this simply can’t go wrong. And for that reason I dared to publish yet another chocolate raspberry cake on this blog, simply because I like the combo so much myself. I am doing it two days prior to the actual blog birthday, simply because I want to give you the chance to make this cake for Valentine’s. I hate when bloggers publish recipes so late that you can’t make it on time anymore, in case you need to buy ingredients, etc. I hope you do enjoy this cake as much as I do, let’s cheer to many more years to come on this blog Jenny is baking.

Saftige Himbeer-Schoko-Torte

Moist Raspberry Chocolate Layer Cake

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Serves: One 18 cm/6inch ∅ springform

This moist raspberry chocolate layer cake has a chocolate sponge as the base and is filled with a fruity cream with lots of raspberries

Ingredients

  • Chocolate Sponge Cake
  • 60 grams of butter
  • 6 eggs
  • 1 teaspoon of vanilla extract
  • 150 grams of regular sugar
  • 150 grams of all-purpose flour
  • 30 grams of cocoa powder

  • Filling
  • 400 grams of frozen raspberries
  • 100 grams of regular sugar
  • 30 grams of cornstarch
  • 200 grams of butter, at room temperature
  • 100 grams of cream cheese

  • Decoration
  • 100 grams of semi-sweet chocolate
  • 1 tablespoon of neutral oil or coconut fat
  • 150 grams of fresh raspberries

Instructions

1

For the chocolate sponge melt the butter and set aside. Preheat the oven to 180 degrees Celsius and line the bottom of two 18cm springforms with parchmet paper.

2

Divide the eggs in two separate bowls and add vanilla extract and 100 grams of sugar to the egg yolks. Add 50 grams of sugar to the egg whites and a pinch of salt. Measure the flour and cocoa powder in a separate bowl.

3

First beat the egg whites, you only need soft peaks. Without cleaning the mixer, beat the egg yolks next, they should get paler in color and thicker in consistency. Sieve the flour and cocoa powder on top of the egg yolks and add about 1/3 of the egg whites. Slowly fold everything, try not to get out too much air. Add another third of the meringue, mixing a bit, and then the last third last. Once everything is combined, pour into prepared cake forms. Bake for about 30min without opening the oven door. Let cool before releasing from their forms.

4

For the filling bring the raspberries with the sugar to a boil while stirring. Stir the cornstarch in a mug with a bit of water until you see no lumps. Once your raspberries are soft, add the cornstarch and let simmer for about a minute, then let cool. Beat the butter for about ten minutes until white in color, then add the cooled-off raspberry mix by the spoonful. Only shortly beat in the cream cheese.

5

Cut the cakes in half so that you have a total of four cake layers. Spread about 1/4 of the raspberry cream on each layer and stack them on top of each other. Frost the sides and top with what you have left, if there is not much, go for the sides instead of the top. Chill for at least half an hour.

6

For the decoration roughly chop the chocolate and melt with the oil on low heat or in the microwave, stirring after 15 seconds before continuing. Let cool a little. Before you create the drips, the cake needs to have chilled and the chocolate needs to have the right temperature. First create the drops with a spoon, then spread the rest on the top evenly. Decorate with fresh raspberries and mint (see pictures). The cake tastes good for a few days if properly chilled.

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