Decadent Chocolate Raspberry Layer Cake: A sumptuous treat for all chocolate and fruit lovers

Indulge in the luxurious depths of this decadent chocolate and raspberry cake, where rich layers of chocolate meet the tangy freshness of raspberries in a symphony of flavors. This cake combines smooth chocolate dough, creamy chocolate filling and fresh raspberry compote in a multi-layered delight that is as visually impressive as it is delicious. Velvety chocolate ganache adds a finishing touch of elegance, making each slice a decadent treat.

Why you'll love it: For those who enjoy the rich, intense flavors of chocolate combined with the natural tartness of raspberries, this cake is a dream come true. Each layer is carefully crafted to provide a balance of textures, from the airy chocolate sponge cake to the creamy filling and slightly thick raspberry compote. This cake is perfect for anyone looking for a sophisticated dessert that delivers on both taste and presentation.

Perfect occasion: This Chocolate Raspberry Layer Cake is ideal for celebrations such as birthdays, anniversaries or any gathering where you want to impress your guests with a stunning dessert. It's also perfect for holiday parties or as a special treat for chocolate and berry lovers. Serve it at any event where decadence is desired and watch it become the centerpiece of your dessert table.

Decorating Tips: Garnish the top of the cake with fresh raspberries and sprinkle with powdered sugar or cocoa powder to enhance its visual appeal. You can also add chocolate shavings or shavings for an extra touch of chocolatey indulgence. Consider placing a few mint leaves among the raspberries for a pop of color and a refreshing contrast to the sweet, rich flavors.

Ingredients:

• 150g of chocolate
• 30g butter
• 30g of milk
• 1 tablespoon of vanilla extract
• 4 eggs, separated
• A pinch of salt
• 30g of sugar
• 150 g of chocolate (for garnish)
• 400 ml heavy cream (100 ml for the chocolate filling + 300 ml whipped cream)
• 200-300g raspberries
• 1 tablespoon cornstarch
• 90 ml heavy cream (for the ganache)
• 120 g of chocolate (for the ganache)

Instructions:

1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and sugar until stiff peaks form.
2. Melt the chocolate and butter together and let cool slightly. Add the egg yolks, milk and vanilla extract. Gently incorporate this chocolate mixture into the beaten egg whites using a spatula.
3. Pour the dough into a large baking tray lined with parchment paper. Bake at 200 degrees Celsius (392 Fahrenheit) for about 20 minutes. Check the cooking with a toothpick. Let the biscuit cool then cut it into three equal parts.
4. For the filling, melt 150 g of chocolate with 100 ml of heavy cream. Let it cool. Meanwhile, whip the remaining 300ml heavy cream to stiff peaks and stir in the cooled chocolate mixture.
5. Cook the raspberries over medium heat until they soften. Mash them lightly with a fork, add the cornstarch and stir until thickened. Remove from heat and let cool.
6. Spread the cake starting with a sponge cake base, followed by the raspberry compote, then the chocolate filling. Repeat for all three layers, using the chocolate topping to coat the exterior of the cake.
7. For the ganache, heat 90 ml of heavy cream and pour 120 g of chocolate over it. Stir until smooth and pour over the cake.
8. Optionally decorate with chocolate shavings and fresh raspberries.

Appreciate!