Raspberry cake with chocolate glaze

Raspberry Cake with Chocolate Glaze

Who doesn't love a delicious cake that is not only a feast for the taste buds but also a true work of art? Today, I will guide you step by step in making a raspberry cake with chocolate glaze, perfect for any special occasion or simply to indulge yourself. With a fluffy base, a delicious cream, and a raspberry jelly, this dessert will surely become your favorite.

Total preparation time: 2 hours (including cooling time)
Number of servings: 10

Ingredients

For the cake base:
- 4 eggs
- 4 tablespoons sugar
- 2 tablespoons oil
- 3 tablespoons sparkling water
- 1 packet baking powder
- 1 vanilla essence
- 5 tablespoons flour heaped

For the cream:
- 250 g mascarpone
- 2 tablespoons whipping cream
- 50 g butter
- 5 tablespoons sugar
- 1 vanilla essence
- 400 g raspberries (fresh or frozen, well drained)
- 5 sheets of gelatin (8 g each)

For the jelly:
- 250 ml raspberry juice
- 8 sheets of gelatin (13 g total)

For the glaze:
- 140 ml liquid cream
- 130 g dark chocolate
- 1 tablespoon butter

For decoration:
- Whipped cream for decoration
- Raspberry jelly

Step by Step

1. Preparing the Cake Base

We start with the cake base. In a large bowl, beat the eggs with the sugar until you get a fluffy, light-colored foam. This is when the air gets integrated, and the base will be light and fluffy. Add the oil and sparkling water, continuing to mix.

Helpful tips: Use sparkling mineral water to achieve a fluffier base. This will help increase the volume.

Once the ingredients are well combined, add the baking powder and vanilla essence. Mix well. Finally, gradually incorporate the flour, mixing with a spatula to avoid lumps.

Line a round cake pan with butter and parchment paper, then pour in the batter, leveling it evenly. Bake in a preheated oven at 180°C for about 20 minutes, or until the base is firm to the touch and a toothpick inserted in the center comes out clean.

2. Preparing the Jelly

While the base is baking, prepare the raspberry jelly. Soak the 8 sheets of gelatin in cold water for 10 minutes. After they have soaked, melt them in a double boiler or in the microwave, being careful not to let them boil.

Mix the melted gelatin with the raspberry juice until you get a homogeneous mixture. Pour the jelly into the pan where you baked the base, making sure to place plastic wrap on the bottom of the pan. Let it cool and set well, preferably in a cool place.

3. Preparing the Cream

Soak the 5 sheets of gelatin in cold water, just like for the jelly. Whip the cream until it becomes stiff, then add the butter and sugar, continuing to whip until the sugar is completely dissolved.

Incorporate the mascarpone, mixing well, then add the well-drained raspberries. If using frozen raspberries, make sure they are well thawed and drained of excess water. Flavor with the vanilla essence.

Melt the soaked gelatin in a double boiler or microwave, then mix it into the raspberry cream.

4. Assembling the Cake

In a detachable pan, place the first layer of cake and soak it with a syrup made from the drained raspberry juice and a few tablespoons of water. Then, add the jelly layer, being careful not to break it, and pour the raspberry cream on top, spreading it evenly.

Place the second layer of cake, soaking it the same way as the first. Cover the cake with plastic wrap and refrigerate for about an hour to set well.

5. Preparing the Glaze

In a saucepan over low heat, add the liquid cream, broken chocolate pieces, and butter. Stir constantly until the chocolate melts and you obtain a smooth and glossy mixture. Let the glaze cool slightly, but not so much that it hardens.

6. Decorating the Cake

Remove the cake from the refrigerator and pour the chocolate glaze over the surface, ensuring it covers evenly. Place it back in the refrigerator for a few hours or overnight to allow the glaze to set.

For decoration, use whipped cream to create an elegant ombre effect, adding a dusting of cocoa between layers. Finish with raspberry jellies on top for an attractive appearance and delicious taste.

Serving

The cake is served cold, making it ideal alongside a cup of tea or coffee. It is perfect for birthdays, parties, or simply to indulge the family.

Nutritional Information

This raspberry cake with chocolate glaze contains approximately 350 calories per serving, making it an excellent choice for a special occasion. Raspberries bring not only a fresh and delicious taste but also important antioxidants and vitamins for health.

Possible Variations

If you want to explore other flavors, you can replace raspberries with other berries or even peaches for a seasonal variant. Also, the chocolate glaze can be replaced with a caramel glaze or a white chocolate glaze.

Frequently Asked Questions

1. Can I use frozen raspberries?
Yes, make sure to drain them well before adding them to the cream.

2. How can I prevent the base from becoming dry?
Make sure not to overbake the base and soak it well.

3. Can I make the cake a day in advance?
Yes, the cake keeps very well in the refrigerator, and the taste actually improves after the flavors have melded.

Now that you know how to prepare a raspberry cake with chocolate glaze, all that's left is to get started. Enjoy!

 Ingredients: Base: 4 eggs, 4 tablespoons sugar, 2 tablespoons oil, 3 tablespoons sparkling water, 1 baking powder, 1 vanilla essence, 5 tablespoons flour with a peak. Cream: 250 g mascarpone, 2 tablespoons whipped cream, 50 g butter, 5 tablespoons sugar, 1 vanilla essence, 400 g raspberries, 5 sheets of gelatin (total 8 grams). For the jelly: 250 ml raspberry juice, 8 sheets of gelatin (total 13 grams). Glaze: 140 ml liquid cream, 130 g dark chocolate, 1 tablespoon butter, whipped cream for decoration, raspberry jelly.