An impressive chocolate cake for chocolate lovers, featuring a rich cocoa sponge, velvety ganache, and a delicious raspberry filling. The slightly tart, fruity flavor of the raspberries creates a beautiful balance with the richness of the dark chocolate, while the aromatic syrup adds extra moisture and flavor to the sponge.
An elegant cake, ideal for celebrations and special occasions, that is sure to impress both with its appearance and its wonderful taste.
Chocolate Raspberry Cake
An impressive chocolate cake for chocolate lovers, featuring a rich cocoa sponge, velvety ganache, and a delicious raspberry filling. The slightly tart, fruity flavor of the raspberries creates a beautiful balance with the richness of the dark chocolate, while the aromatic syrup adds extra moisture and flavor to the sponge.
Ingredients
For the Ganache
- 500 grams dark chocolate not 70% cocoa
- 450 grams heavy cream
- 50 grams unsalted butter
For the Syrup
- 90 grams sugar
- 140 ml water
- 1 Tbsp brandy or liqueur
- For the Raspberry Coulis
- 300 grams raspberries
- 220 grams sugar
For the Chocolate Sponge
- 60 grams cocoa powder
- 130 ml boiling water
- 1 Tbsp vanilla
- 60 grams unsalted butter
- 6 large eggs 300 g
- 300 grams granulated sugar
- 210 grams self-rising flour
Instructions
Prepare the Ganache
- Chop the chocolate into small pieces and place it in a heatproof bowl.
- Pour the heavy cream into a small saucepan and heat over medium heat. As soon as it begins to simmer, remove it from the heat immediately and pour it over the chocolate.
- Let the mixture stand for 5–10 minutes, then stir gently until the chocolate has completely melted and the ganache is smooth.
- Add the butter and stir until fully incorporated. Leave the ganache at room temperature until it thickens enough to spread over the sponge. If necessary, place it in the refrigerator and stir occasionally until it reaches the desired consistency.
Prepare the Syrup
- Place the sugar and water in a small saucepan and bring to a boil over high heat. Cover the saucepan with the lid, remove it from the heat, and leave the syrup covered until completely cool.
- Add the brandy or liqueur and stir well. Set the syrup aside.
Prepare the Raspberry Coulis
- Place the raspberries and sugar in a small saucepan and cook over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to thicken.
- Continue cooking for a few minutes, until the mixture becomes slightly thick and syrupy. Remove from the heat and leave to cool completely. For a smoother texture, pass the coulis through a fine-mesh sieve to remove the seeds.
Prepare the Chocolate Sponge
- Preheat the oven to 175°C (350°F), fan. Grease the base of an approximately 33 × 43 cm baking tray (I use my oven tray) with butter and line it with parchment paper. Grease and flour the paper.
- In a medium bowl, dissolve the cocoa powder in the boiling water. Add the vanilla, stir well. Add the butter and mix until butter in melted and incorporated. Leave the mixture to cool.
- Place the eggs in the bowl of a stand mixer, add the sugar, and beat on high speed until the mixture becomes very light and fluffy and triples in volume (ribbon stage).
- Sift the flour directly over the beaten egg mixture. Using a large spatula, gently fold it in with a bottom-to-top motion until the flour is incorporated.
- Add approximately one cup of the egg/flour mixture to the bowl containing the cocoa/butter mixture and gently stir to combine. Transfer mixture to the mixer bowl and fold to combine trying not to deflate the mixture too much.
- Spread the batter into the prepared baking tray and bake in the preheated oven at 175°C (350°F) for approximately 25–30 minutes, or until baked through. Test the center with a skewer or toothpick; it should come out clean.
- Leave the sponge to cool completely.
- Once completely cool, cut the sponge lengthwise into three equal pieces to create three layers.
Assemble the Chocolate Raspberry Cake
- Place the first sponge layer on a cake platter. Using a pastry brush, lightly brush the sponge with some of the syrup.
- Spread a layer of ganache over the sponge, followed by a layer of raspberry coulis.
- Place the second sponge layer on top and repeat the process: syrup, ganache, and raspberry coulis.
- Place the final sponge layer on top and brush with syrup.
- Cover the entire cake, including the top and sides, with the remaining ganache. Smooth the surface with a spatula.
- Place the cake in the refrigerator and allow it to chill and set thoroughly. Remove it from the refrigerator approximately 1 hour before serving, allowing it to come to the ideal serving temperature and develop the best texture and flavor.
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