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Chocolate Cake with Raspberries

Desserts Cakes and Bakes 240 min Medium 13 wyświetleń ~72.64 PLN - (0)
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Description

Luxurious chocolate cake with raspberries is an elegant, moist cocoa sponge layered with velvety chocolate ganache and light whipped cream with fresh raspberries. The combination of dark chocolate and tart fresh raspberries creates a perfect balance of flavors — the intensity of the chocolate is highlighted by the freshness of the fruit. The cake is ideal as a dessert for New Year's Eve 2025, festive dinners, and special occasions; it looks stunning thanks to the contrast of the dark glaze and bright red fruits. Serve chilled, with a glass of sparkling wine or strong coffee. Visually appealing with its layers and glossy glaze, the decoration of raspberries and possibly toasted almond flakes adds a festive touch.

Składniki (16)

Servings:
10
  • Wheat flour 180 g
  • Natural cocoa 40 g
  • White sugar 200 g
  • Egg 4 szt.
  • Butter (melted, slightly cooled) 80 g
  • Whole milk 120 ml
  • Baking powder 10 g
  • Vanilla extract 10 g
  • Bitter chocolate 70% 300 g
  • 30% cream (for ganache and whipping) 600 ml
  • Powdered sugar 40 g
  • Fresh raspberries 550 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Raspberry liqueur 2 łyżki
  • Toasted almond flakes 40 g
💰 Szacowany koszt dania: ~72.64 PLN (7.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Chocolate sponge cake

1

Take the eggs and butter out of the fridge about 30 minutes in advance to reach room temperature. Preheat the oven to 175°C (top and bottom heat). Prepare a 24 cm round cake pan: line the bottom with parchment paper, grease the sides with butter, and dust with flour (do not leave any dry clumps).

Ingredients: Egg, Butter (melted, slightly cooled)
Use a 24 cm springform pan. Press the parchment paper against the edges with a knife so it doesn't move while pouring in the batter.
2

Sift the flour and cocoa separately into a large bowl, add the baking powder and salt, and mix with a wooden spoon to aerate the dry ingredients. Sifting removes lumps and evenly distributes the cocoa.

Ingredients: Wheat flour, Natural cocoa, Baking powder, Salt
Use a sieve with a mesh size of 3-4 mm. Gently mix the dry ingredients to avoid losing volume.
3

In a large bowl, beat the eggs with the sugar and vanilla extract using a mixer on high speed for about 8-10 minutes, until the mixture is very fluffy, light, and doubles in volume. Test: the raised beater should leave a thick, slowly falling 'ribbon' on the surface of the mixture.

Ingredients: Egg, White sugar, Vanilla extract
Use a hand mixer or stand mixer with a whisk; the bowl should be clean and dry. Do not shorten the whipping time — this is the main way to aerate the sponge cake.
4

Gradually pour the cooled melted butter mixed with milk into the whipped mixture in a thin stream, gently mixing with a spatula just until combined. Then add the dry ingredients (flour + cocoa + baking powder) in two batches, gently folding the mixture from the bottom up each time to avoid releasing the air.

Ingredients: Wheat flour, Natural cocoa, Butter (melted, slightly cooled), Whole milk, Baking powder
Use a silicone or rubber spatula. Do not mix too vigorously — the mixture should remain fluffy and light. If it is hard to combine, a few short movements will suffice.
5

Pour the batter into the prepared springform pan, smoothing the top with a spoon or spatula. Place in the preheated oven and bake for 28–35 minutes at 175°C. Check with a toothpick after 28 minutes: the toothpick should come out dry or with a few moist crumbs (not raw batter).

Ingredients: Egg, Wheat flour, Natural cocoa, White sugar
Bake in the middle position of the oven. Do not open the door in the first 20 minutes - the sponge may collapse.
6

After baking, remove the springform pan to a wire rack and let it sit for 10 minutes. After this time, run a knife along the edges, detaching the sponge from the pan, then remove the ring and cool completely on the rack (for about 1–1.5 hours). The cake must be completely cold before slicing and assembling.

The cooling rack will prevent steam from evaporating and the bottom from getting soggy. Do not transfer the cake while it's warm — the creams will melt.

Raspberry syrup

7

Separate 150 g of raspberries for decoration (set aside in the fridge). In a small saucepan, add 150 g of raspberries (from the remaining fruit), 50 g of sugar, and 15 g of lemon juice. Heat over medium heat for 4–6 minutes until the raspberries release their juice and the sugar dissolves, stirring with a wooden spoon. Remove from heat and strain through a sieve, pressing with a spoon to obtain a clear syrup. Leave to cool.

Ingredients: Fresh raspberries, White sugar, Lemon juice
Use a fine sieve and a rubber spatula for straining. If you want syrup with pieces of fruit, do not strain — use thick jam.

Chocolate Ganache

8

Chop 300 g of dark chocolate finely and place it in a bowl. In a saucepan, heat 300 ml of cream to just before boiling (small bubbles at the edge), do not let it boil. Pour the hot cream over the chocolate, wait 1 minute, then stir spirally with a wooden spoon or spatula until you achieve a smooth, shiny emulsion (ganache). Set aside to cool slightly (20–30 minutes) — it should have a thickening but still spreadable consistency.

Ingredients: Bitter chocolate 70%, 30% cream (for ganache and whipping)
Chopping the chocolate makes it easier to melt. Stir from the center to the edges in a circular motion — this will create a smooth emulsion. If the ganache curdles, add a tablespoon of hot cream and mix vigorously.

Creamy cream

9

Chill the ganache (from the previous step) (around 15°C) for 20–30 minutes to let it thicken slightly. In the meantime, whip 300 ml of well-chilled cream with 40 g of powdered sugar until stiff: first briefly on medium speed, then on high speed until the cream has clear, stable peaks. The cream should not be overwhipped — the ideal consistency is when it doesn’t fall out when the bowl is turned upside down.

Ingredients: 30% cream (for ganache and whipping), Powdered sugar
Use a metal or glass bowl and chilled mixer attachments, this will make whipping easier. Do not whip for too long — the cream will become grainy and start to separate into butter.
10

Gently fold in about 200–250 g of slightly cooled ganache into the whipped cream in two batches: first add 1/3 and mix vigorously with a spatula to even out the consistency, then add the rest and fold gently until the cream is smooth and uniform. Keep the remaining ganache for drizzling on top (chill to achieve a thicker consistency).

Ingredients: 30% cream (for ganache and whipping), Bitter chocolate 70%
Fold from the bottom to the top with wide spatula movements to keep the cream fluffy. If the mixture is too runny, chill it in the fridge for 10–20 minutes before assembling.

Assembly and soaking

11

Cut the completely cooled sponge cake into two equal horizontal layers using a long serrated knife or a cake wire. Place the bottom layer on a rotating plate or cake stand. Soak the bottom evenly with the prepared raspberry syrup (about 2–3 tablespoons of syrup per layer) — apply with a brush, leaving the edges dry to avoid softening the cake.

Ingredients: Fresh raspberries, Wheat flour
Use a long cake knife and rotate the sponge, holding the knife horizontally. For soaking, use a silicone brush; do not pour too much so that the sponge does not become mushy.

Assembly and filling

12

Spread half of the cream (about 300–350 g) on the soaked bottom layer, smoothing it out with a spatula into an even layer. Distribute about 250 g of fresh raspberries (using the leftover fruits) on the cream, gently pressing them into the cream. Cover with the second layer of sponge cake, gently pressing down to level it and lightly soak the top layer with syrup (if you want a more intense flavor, you can add 15–30 g of raspberry liqueur to the syrup).

Ingredients: Fresh raspberries, 30% cream (for ganache and whipping), Raspberry liqueur
Do not spread the cream too much at the edges — leave a bit more cream on the sides for final smoothing. Use an offset spatula for an even surface.

Decoration and glaze

13

Spread the remaining thick ganache on top of the cake (if it's too hard, gently warm it in a water bath to achieve a liquid consistency) and spread it evenly from the center to the edges. Form gentle edges and optionally leave a 'drip' effect. On the still moist glaze, arrange the reserved 150 g of fresh raspberries and optionally sprinkle toasted almond flakes (40 g) around the edges.

Ingredients: Bitter chocolate 70%, Fresh raspberries, Toasted almond flakes
For spreading, use a wide spatula or spoon. If you want a perfectly smooth surface, chill the ganache until it thickens slightly and smooth it out with a metal spatula at an angle.

Cooling and Serving

14

Chill the cake in the refrigerator for at least 2 hours (preferably 4–6 hours) — the creams will set and the flavors will meld. Before cutting, take the cake out 15–20 minutes in advance so that the cream softens slightly and is easier to slice. Cut with a sharp knife dipped in hot water and dried after each cut to achieve clean slices.

Use a long, sharp knife and heat it in boiling water between cuts. The cake is best stored on the lowest shelf of the refrigerator.

Fun Fact

💡

The combination of chocolate and raspberries is classic: the tart fruit cuts through the sweetness and richness of the chocolate — this pairing has been known in French patisseries since the 19th century.

Best for

Sylwester 2025 Urodziny Romantyczna kolacja / Walentynki

Tips

🍽️ Serving

Serve the cake slightly chilled (around 8–12°C in the center). When cutting the cake, dip the knife in hot water and wipe it between cuts to keep the slices clean. The cake pairs well with sparkling wine, espresso, or hot bergamot tea.

🥡 Storage

Store in the refrigerator covered with a dome or plastic wrap for up to 3 days. You can freeze portions (sliced pieces) wrapped in plastic wrap and aluminum foil for up to 1 month — thaw slowly in the refrigerator for a few hours. Avoid long storage at room temperature, as cream-based creams may soften.

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