Chocolate cake with raspberry

Over the weekend, I was craving something chocolatey, but with fruits. I ended up making this chocolate raspberry cake when I had fresh raspberries on hand because it's not complicated and has a texture I really enjoy. The base is denser than a sponge cake, but with chocolate, nuts, and a bit of vanilla pudding, while the cream is refreshing with plenty of whipped cream and raspberries. If you chill it well, you can slice it without losing its shape.

Quick Info

Total time: about 2 hours (including cooling)
Preparation time: 30 minutes
Baking time: 40-50 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: celebration or special occasion cake

Ingredients

For the base:
200 g butter (softened, then partially melted)
150 g sugar
5 eggs (separated into whites and yolks)
150 g flour
100 g milk chocolate (grated)
100 g ground walnuts
1 packet vanilla pudding
1 packet vanilla sugar
1 packet baking powder

For the cream:
500 ml heavy cream (very cold)
2 packets Bourbon vanilla sugar
200 g fresh or frozen raspberries (well-drained if frozen)
1 teaspoon rum extract
1 packet whipped cream stabilizer

Instructions

1. For the base. In a large bowl, place the softened butter (partially melted) and mix it with the sugar and vanilla sugar until you achieve a light-colored cream. Add the egg yolks one by one, mixing well after each addition to ensure everything is homogeneous.

2. In a separate bowl, mix the flour with the baking powder and vanilla pudding powder. Gradually incorporate this mixture into the butter and egg cream in 2-3 batches to avoid lumps.

3. Add the ground walnuts and grated chocolate to the mixture. Fold gently with a spatula without overmixing.

4. Whip the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the cake batter in 2-3 additions, using wide motions to keep the air in.

5. Spread the batter into a 24 cm round cake pan lined with parchment paper. Level it out and bake in a preheated oven at medium heat (180°C for conventional ovens) for 40-50 minutes. It's done when a toothpick inserted in the center comes out clean.

6. Once baked, remove the base from the pan and let it cool completely on a wire rack.

7. For the cream. After the base has cooled, use a teaspoon to hollow it out, leaving a margin and base about 2 cm thick. Set the crumbs aside in a bowl.

8. Whip the heavy cream, which should be very cold, until it starts to thicken. Add the vanilla sugar, rum extract, and whipped cream stabilizer. Continue mixing until it holds its shape.

9. Fold about two-thirds of the cake crumbs and the raspberries into the whipped cream, mixing gently with a spatula to avoid breaking the fruit. If using frozen raspberries, drain them as well as possible beforehand.

10. Pour the cream over the hollowed-out base. Sprinkle the remaining crumbs on top. Press down very lightly to set.

11. Refrigerate the cake for at least an hour to stabilize the cream before slicing.

Why I make this recipe often

This cake is easy to adapt, not picky about ingredients, and can be made with frozen raspberries. The base is easy to work with, and the cream doesn’t require gelatin or cooking. I especially like it when I need a dessert that I can prepare a day in advance.

Tips and Variations

Tips

- Take the butter out of the fridge in advance, but don’t melt it completely.
- For whipped cream, it’s important that the cream is as cold as possible.
- Don’t overwhip the cream after adding the stabilizer to avoid curdling.

Substitutions

- You can also use dark chocolate if you prefer a more intense flavor.
- If you don’t have walnuts, ground hazelnuts will work too.
- Raspberries can be replaced with blueberries or blackcurrants, but the texture will be slightly different.

Variations

- For a more aromatic touch, you can add a bit of grated lemon zest to the batter.
- The cream can also include some finely chopped chocolate for contrast.

Serving Ideas

- It’s delicious on its own, but also pairs well with a thin chocolate sauce or some fresh fruit on the side.
- You can decorate it with whole raspberries if you have them available.

Frequently Asked Questions

1. Can I use frozen raspberries for the cream?
Yes, but make sure to drain them well beforehand to avoid adding water to the cream.

2. Can I make the base a day in advance?
Yes, the base holds up well if wrapped in plastic wrap after it has cooled completely.

3. What can I do if I don’t have whipped cream stabilizer?
Natural whipped cream will be softer, but you can keep it colder for longer before assembling, or add a bit of extra powdered sugar.

4. How do I know when the base is baked?
Do the toothpick test – if it comes out clean from the center, it’s done. Don’t open the oven too early to prevent it from collapsing.

5. Can I make the cake without nuts?
Yes, but it will have a different, less dense texture. You can replace the same amount of nuts with flour.

Nutritional Values (estimates)

One slice has approximately 380-400 kcal, with variations depending on portion size. Macros (per slice): about 5-6g protein, 28-30g fat, 28-30g carbohydrates. The cream and butter increase the fat percentage. These are approximate values for reference.

Storage and Reheating

The cake can be stored in the fridge, covered, for 2-3 days. The base doesn’t dry out quickly due to the cream. I do not recommend reheating; serve it cold, straight from the fridge. If you used frozen fruit, it’s best to consume it sooner to avoid excess moisture.

 Ingredients: For the base: 200 g butter, 150 g sugar, 5 eggs, 150 g flour, 100 g milk chocolate, 100 g ground walnuts, 1 packet vanilla pudding, 1 vanilla sugar, 1 baking powder. For the cream: 500 ml whipping cream, 2 packets Bourbon vanilla sugar, 200 g raspberries, 1 teaspoon rum essence, 1 cream stabilizer.

 Tags:  raspberry cake fruit cake