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Chocolate-Raspberry Dream Cake

A delightful cake featuring layers of rich chocolate and tart raspberries, perfect for any celebration.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 400

Ingredients
  

For the cake
  • 5 pieces Eggs
  • 180 g Sugar
  • 1 pack Vanilla Sugar
  • 150 g Flour
  • 40 g Cocoa powder For a richer chocolate flavor, use dark cocoa powder.
  • 1 tsp Baking powder
  • 80 ml Milk
  • 60 ml Sunflower oil
For the raspberry cream
  • 500 g Mascarpone
  • 400 ml Whipping cream Keep cold for better results.
  • 250 g Raspberries
  • 100 g Powdered sugar
  • 2 packs Whipping cream stabilizer
  • 1 tsp Vanilla extract
  • 400-500 g Fresh raspberries for decoration

Method
 

Preparation
  1. Preheat the oven to 175 °C (Upper/Lower heat). Grease a 24 cm springform pan.
  2. Beat the eggs, sugar, and vanilla sugar until creamy for 5-7 minutes.
  3. Sift together flour, cocoa powder, and baking powder, and gently fold into the egg mixture. Stir in milk and oil.
  4. Pour the batter into the prepared pan and bake for about 30 minutes. Let cool completely.
Making the raspberry cream
  1. Puree the raspberries.
  2. Mix mascarpone, powdered sugar, and vanilla.
  3. Whip the cream with the stabilizer until stiff and fold into the mascarpone mixture. Stir in the raspberry puree.
Assembling the cake
  1. Cut the cooled cake horizontally into three layers.
  2. Place the first layer on a serving plate and spread with a third of the cream. Add the second layer and repeat the process. Finish with the third layer.
  3. Spread the remaining cream over the top and sides of the cake.
  4. Decorate generously with fresh raspberries.
Chilling
  1. Chill the cake for at least 3 hours before serving. Cut and enjoy the wonderful layers.

Notes

Best served chilled, and can be paired with a dollop of whipped cream and a sprig of mint for extra flair. Store in an airtight container in the refrigerator for freshness.