Chocolate Raspberry Layer

Categories: Desserts, Latest Products Tags: Chocolate, Raspberry

Which is your favourite dessert?

One bite of this decadent, moist chocolate cake combined with raspberry cream will melt your heart. Every single person around the table said that this was the best chocolate-raspberry cake they’d ever tasted.

Ingredients

• Egg: 

  3

• Sunflower Oil: 

  100 ml

• Greek Yogurt: 

  180 ml

• Granulated White Sugar: 

  1 cup = 200 grams

• Vanilla Extract: 

  1 teaspoon

• Flour: 

  150 gr

• Almond Flour: 

  100 gr

• Cocoa Powder: 

  3/4 = 95 grams

• Baking Powder: 

  1 teaspoon

• Baking Soda: 

  1 teaspoon

• Salt: 

  1/4 teaspoon

• Water: 

  150 ml

• Raspberry Cream - Raspberry: 

  300 gr

• Raspberry Cream - Sugar: 

  2 tablespoon

• Raspberry Cream - Water: 

  2 tablespoon

• Raspberry Cream - Cornstarch: 

  2 tablespoon

• Chocolate Cream - Milk: 

  300 ml

• Chocolate Cream - Sugar: 

  80 gr

• Chocolate Cream - Egg Yolks: 

  2

• Chocolate Cream - Cornstarch: 

  3 tablespoon

• Chocolate Cream - Butter: 

  100 gr

• Chocolate Cream - Chocolate: 

  100 gr

• Chocolate Glaze - Chocolate: 

  100 gr

• Chocolate Glaze - Milk: 

  100 gr

• Chocolate Glaze - Gelatine: 

  3.5 gr

Directions

Let’s bake together!

First we are going to bake the cake :

1. Preheat your oven to 180 ºC.
2. Add eggs, vegetable oil,  greek yoghurt, sugar, vanilla extract to a large bowl and mix together on medium speed until well combined. 
3. Add flour, almond flour, cocoa, baking powder, baking soda, salt and whisk through to combine. 
4. Reduce speed and carefully add boiling water to the cake batter until well combined.
5. Pour the batter to your prepared pan and bake for about 20-25 minutes until a toothpick inserted in the center of the chocolate cake comes out clean. 
6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Raspberry Cream :

1. You need to know that this recipe will absolutely work even if you use frozen raspberries. 
2. Combine raspberries, sugar, water in a saucepan over medium heat, cook and stir until raspberries break down and sugar dissolves.
3. Add the cornstarch, cook and whisk continuously until the sauce has thickened a bit. 
4. Set aside, let it cool. 

Chocolate Cream :

It is such a creamy and rich chocolate cream! 

1. First, whisk the egg yolks  and cornstarch into a mini bowl.
2. Meanwhile, pour the milk and sugar into a medium saucepan and bring to a boil over medium-low heat, then add the chocolate.
3. Once boiled, remove from the heat, add the egg yolk mixture whisking constantly to stop the eggs from cooking. 
4. Once thoroughly combined, heat the mixture back in the pan over low-medium heat, ! whisking constantly ! , until thickened. This should take between 5-8 minutes. 
5. Next, add the butter and stir well after you removed it from the heat. 
6. Cover the top of the cream with wax paper or plastic wrap to stop a film/skin forming.

It’s time to assamble this delicious cake :

1. Cut the cake batter into 2 layers. 
2. Spoon and smear a layer of chocolate cream across the top, slighty going over the edges. 
3. Place the second layer of cake batter and cover with the raspberry cream.
4. Over the raspberry cream smear the remaining chocolate pastry cream. 
5. Put cake in the fridge overnight. 

On the next day, we have to prepare the glaze :

1. Place over heat the milk with chocolate, heat it up until chocolate melts. 
2. Then add the gelatin, whisking constantly, until dissolves. 
3. When it is room temperature, carefully poor over the cake. 

Such a nice work, dear! This deliciousness is ready to to be eaten! 

Enjoy it!