CHOCOLATE RASPBERRY CAKE RECIPE

November 12, 2017

CHOCOLATE RASPBERRY CAKE RECIPE

This Chocolate Raspberry Cake features soft chocolate sponge covered with raspberry cream and generously covered with chocolate filling in the centre. Love the balance between the tart raspberry cream and rich cocoa filling. 

It was my first time baking this and I'm so glad that it turned out well. More importantly, it is a very meaningful cake because my fiancé and I used it for our pre-wedding photoshoot. In a sense, the raspberry cream represents me, while the chocolate filling represents him. This is because I am a big fan of ANY berry, and a sucker for sweet and tart flavours; Meanwhile, he loves anything that is rich and chocolate-y. I pray that with love, respect, and effort, our marriage will marry as well as these two flavours!

CHOCOLATE RASPBERRY CAKE RECIPE

CHOCOLATE RASPBERRY CAKE RECIPE

CHOCOLATE RASPBERRY CAKE RECIPE

Thus, even though I tired myself out right before our pre-wedding photoshoot just to bake this cake, it was totally worth it. They turned out great in the pictures too! Plus, it's always nice to have some sugar in between the shots (and even during the picture taking!)

CHOCOLATE RASPBERRY CAKE RECIPE
Feeding my biggest supporter of my baking

CHOCOLATE RASPBERRY CAKE RECIPE

Can't believe it's less than a week to our wedding. Looking forward to spending the rest of my life as Mrs Lim and stuffing him with baked goodies 


CHOCOLATE RASPBERRY CAKE RECIPE 

2 x 7 inch cake pan
Parchment paper
Electric mixer
Flowers for decor (washed)

Ingredients:
[For Sponge Cake]
4 Egg yolks  
100g of Caster sugar
120g of Self-raising flour
1/2 tsp of Baking powder
1/2 tsp of Baking soda
50ml of Vegetable oil
1 tsp of Vanilla essence
1 pinch of Salt

4 Egg whites 
60g of Caster sugar

30g cocoa powder + 120g of hot water – combine and stir till smooth

[For Raspberry Filling]
200ml of Whipping cream/heavy cream
80g of Raspberry Puree/Jam
Red food colouring *Optional

[For Chocolate Filling]
200ml of Whipping cream/Heavy cream
25g of Cocoa powder

Directions
[For Sponge Cake]
1. Preheat oven to 176°C
2. Mix egg yolks, sugar, oil, self-raising flour, baking powder, baking soda and vanilla essence in a mixing bowl.
3. Add in cocoa and water mixture and stir together till smooth.
4. Beat egg white for 2 minutes using an electric mixer, then pour in sugar gradually till egg white becomes fluffy but not too stiff. This forms the meringue. Do not over beat as it will be hard to incorporate into the batter. 
5. Fold the meringue into the egg yolk mixture. Do not over mix otherwise the meringue will be deflated and the cake will sink. P.S. If you feel that you are mixing too long and can still see traces of egg white it means that you have over beaten your egg white. 
6. Pour mixture into two 7" cake pans lined with parchment paper, and bake for about 50 minutes or till cake tester comes out clean.
7. Cool the cake on wire rack and then slice the cakes in half.


[For Raspberry Filling]
1. Using an electric mixer, beat the whipped cream till soft peaks
2. Beat in the raspberry puree/jam till stiff peaks form. Be sure not to overbeat! This step is optional, but if you want a brighter pink filling, then mix in some red food colouring. 
3. Transfer to a piping bag with a star-shaped tip and set aside

[For Chocolate Filling]
1. Using an electric mixer, beat the whipped cream and cocoa powder till stiff peaks form. Be sure not to overbeat!
2. Transfer to a piping bag and set aside

[Assembling the Cake]
1. Spread some chocolate filling on a cake board and place the first layer of chocolate sponge cake on top. 
2. Pipe a ring of raspberry filling along the circumference of the cake. Fill the centre with chocolate filling. 
3. Repeat for the next 2 layers of cake.
4. Pipe the the top layer with raspberry cream. Decorate with flowers that have been washed, cleaned, and dried. 
5. Keep the cake in the fridge and served chilled. Enjoy!


CHOCOLATE RASPBERRY CAKE RECIPE

You Might Also Like

0 comments