Chocolate Cake with Raspberries and Creamy Filling
Chocolate cake with raspberries and creamy filling is a recipe featuring fresh ingredients from the chocolate cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g butter
- 200 g sugar
- 4 eggs
- 1 pinch salt
- 400 g flour
- 5 tbsp cocoa powder
- 2 tsp Baking powder
- 150 ml milk
- 180 g dark chocolate
- 20 ml rum
- 2 Eggs
- 50 g sugar
- 150 ml whipping cream
- 100 g raspberries
- chocolate rolls (white and brown)
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 180°C with top and bottom heat.
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2.
Cream butter with sugar, then gradually fold in eggs and a pinch of salt. Mix flour with cocoa powder and baking powder, then add it to the batter along with milk, folding until smooth.
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3.
Pour the batter into a springform pan lined with parchment paper, spread evenly, and bake for about 40 minutes; test with a toothpick.
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4.
Meanwhile, chop chocolate and melt over a double boiler with rum. Remove from heat. Separate eggs: beat whites with sugar to stiff peaks; whisk yolks over a hot but not boiling water bath until frothy, then remove. Whip cream to stiff peaks. Add chocolate to yolk mixture, stir with a whisk, cool in a cold water bath. Fold whipped cream into the chocolate mixture, then gently fold in the meringue.
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5.
Slice the cake horizontally and place the lower half on a tiered plate. Spread cream over it, top with the second layer, press lightly, and chill for 2 hours. Garnish with raspberries and chocolate rolls, dust with powdered sugar, and serve.
