It was my mother in law’s birthday recently and I wanted to make her a special cake. I know she loves special cakes.. even if she only eats a little. A special cake to me is essentially a Germanic Torte – two layers of cake with a creamy filling and a cake covering. I decide a scrumptious chocolate cake with a raspberry cream would be nice: bring on the Chocolate Raspberry Cake I share with you today.
My final cake is a little lopsided… as I used one large cake tin AND because it didn’t occur to me to “blog it”.. so I didn’t pay that much attention to detail. But believe me. It IS delicious!
So I had a good look round or a great chocolate cake and found this scrumptious one from Tea with Bea. It is meant to be for cupcakes (I will remember this) or one large cake. However, the cake was SO LARGE, that next time I would use TWO cake tins, so it can cook more easily.
- 120g/ 1Cup of natural Cocoa powder (I assumed this to mean best quality)
- 250ml/ 1cup boiling water
- 123ml/ ½ cup milk
- 1.5tsp vanilla extract
- 125g/ 1 Stick of unsalted butter
- 275g/ 1.5 cups dark brown soft sugar (replace with ordinary or muscavo sugar etc I you haven’t got any)
- 165g/ 1.5 caster sugar
- 125ml/ 0.5 cup vegetable oil
- 4 eggs
- 280g/ 2cups plain flour
- 1.25 tsp bicarbonate of soda (baking soda)
- 450g frozen raspberries defrosted
- 500g (ish) of whipping cream
- 150g caster sugar
- 1 packed of Vanilla Sugar (optional or you can add a little sugar and vanilla essence)
- 8 sheets of gelatine
- Preheat the oven to 170C.
You will need two large cake tins.
- Mix cocoa with hot water well. Add milk and vanilla.
- Using an electric mixer, mix butter with sugar. Slowly add oil and eggs. Keep mixing.
- Mix flour and bicarbonate of soda & then gradually add the flour and the cocoa mixture to the butter mixture. Basically alternate – a little flour, a little cocoa etc until all is in.
- Pour into cake tins.
- Bake for 35-45minutes – or until a skewer comes out clean.
- Let cool a little and then remove and let cool fully on a rack.
- Soak your gelatine sheets in a little water for 10-15min
- Purée the raspberries with a hand blender and add the sugars
- Take the gelatine sheets, squeeze out the excess liquid and then with 3-4 tablespoons of the raspberry purée heat until the gelatine is dissolved (I did this in the microwave, I am lazy I know).
- Slowly add it to the remaining raspberries and mix well. Put in the fridge.
- Meanwhile, whip the cream. Once you have nicely whipped cream and the raspberries look like they are beginning to set, fold the raspberries under the cream.
Place your first chocolate cake on your serving plate. Add a thick layer of raspberry cream. Place the second cake on top and with a spoon and knife add the rest of the cream. Place in fridge until 30minutes before you want to eat it, in order to keep it fresh!
And look how it GLOWS:
I do hope you make this Chocolate Raspberry Cake, as it is DELICIOUS!