Chocolate Raspberry Cake
Indulge in a decadent chocolate raspberry cake that boasts a luscious mascarpone filling and bursts with fresh raspberries in every bite. Topped with a silky dark chocolate ganache, this dessert promises to satisfy any sweet tooth. Perfect for celebrations or a sweet treat at home, it's a chocolate lover's dream come true!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 1/4 cup double cream or whipping cream (60 ml)
- 2 large eggs
- 10.6 oz (300 g) mascarpone cheese (301 g)
- 1/2 cup milk (120 ml)
- 1/2 cup sweetened whipped cream (120 ml)
🫙Pantry Staples(8)
- 1 tsp baking powder (5 ml)
- 1 tsp baking soda (5 ml)
- 1/3 cup unsweetened cocoa powder (79.2 ml)
- 3.5 oz (100 g) dark chocolate, chopped (99.2 g)
- 1 cup all-purpose flour (125 g)
- 1/4 cup vegetable oil (60 ml)
- 1 cup granulated sugar (200 g)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(1)
- 1 tsp vinegar (5 ml)
📦Other(1)
- 17.6 oz (500 g) fresh raspberries (499 g)
👨🍳 Instructions
- 1
In a large bowl, whisk together the eggs, sugar, milk, vegetable oil, vinegar, and vanilla extract until well combined.
- 2
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until the batter is smooth and homogeneous.
- 3
Pour the batter into a greased and lined 9-inch (22 cm) cake pan. Tap the pan gently on the counter to remove any air bubbles.
- 4
Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Let the cake cool completely at room temperature.
- 6
In a bowl, gently mix the mascarpone cheese with 2 tablespoons of raspberry jam, folding from the bottom upwards.
- 7
Carefully fold in the whipped cream, using gentle movements to keep the mixture light and airy. The filling should be smooth and spreadable.
- 8
Cover and refrigerate for at least 1 hour.
- 9
Place the chopped dark chocolate in a small saucepan. Add the cream and heat over low heat, stirring continuously until the ganache is smooth and thick.
- 10
Remove from heat and let the ganache cool to room temperature.
- 11
Once completely cooled, cut the cake horizontally into two layers.
- 12
Spread the mascarpone filling over the first layer. Add extra raspberry jam (if desired) and some fresh raspberries.
- 13
Place the second cake layer on top and cover with the chocolate ganache. You can either coat only the top or the entire cake, as preferred.
- 14
Using the remaining filling, pipe small swirls on the surface of the cake and decorate with fresh raspberries and optional mint leaves.
- 15
Refrigerate the cake for at least 1 hour before serving.
💡 Pro Tips
- ✓Add the vinegar to the milk before mixing into the batter, letting it curdle for 5 minutes to create a quick buttermilk substitute; the acid reacts with baking soda to produce CO2 for lift while tenderizing gluten strands.ingredient5 minutes
- ✓Sift the cocoa powder separately and whisk it into the flour mixture rather than adding it directly to wet ingredients, since cocoa's fat content (10-12%) can clump and create bitter pockets if not evenly dispersed first.technique10-12% fat content
- ✓Check the cake at the 25-minute mark since dark cocoa batters brown faster and can mask visual doneness cues; pull it the moment the toothpick shows a few moist crumbs, as residual heat will finish cooking it.timing25 minutes
- ✓Cool the cake completely to below 75°F before applying the mascarpone-raspberry filling, because residual heat above this threshold will melt the whipped cream's fat structure and cause the filling to weep.timing75°F
- ✓Fold the whipped cream into the mascarpone mixture using a rubber spatula in a figure-eight motion rather than stirring, since aggressive mixing collapses the air bubbles that give the filling its light, spreadable texture.techniquefigure-eight fold
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Chocolate Raspberry Cake
Indulge in a decadent chocolate raspberry cake that boasts a luscious mascarpone filling and bursts with fresh raspberries in every bite. Topped with a silky dark chocolate ganache, this dessert promises to satisfy any sweet tooth. Perfect for celebrations or a sweet treat at home, it's a chocolate lover's dream come true!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 1/4 cup double cream or whipping cream (60 ml)
- 2 large eggs
- 10.6 oz (300 g) mascarpone cheese (301 g)
- 1/2 cup milk (120 ml)
- 1/2 cup sweetened whipped cream (120 ml)
🫙Pantry Staples(8)
- 1 tsp baking powder (5 ml)
- 1 tsp baking soda (5 ml)
- 1/3 cup unsweetened cocoa powder (79.2 ml)
- 3.5 oz (100 g) dark chocolate, chopped (99.2 g)
- 1 cup all-purpose flour (125 g)
- 1/4 cup vegetable oil (60 ml)
- 1 cup granulated sugar (200 g)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(1)
- 1 tsp vinegar (5 ml)
📦Other(1)
- 17.6 oz (500 g) fresh raspberries (499 g)
👨🍳 Instructions
- 1
In a large bowl, whisk together the eggs, sugar, milk, vegetable oil, vinegar, and vanilla extract until well combined.
- 2
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until the batter is smooth and homogeneous.
- 3
Pour the batter into a greased and lined 9-inch (22 cm) cake pan. Tap the pan gently on the counter to remove any air bubbles.
- 4
Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Let the cake cool completely at room temperature.
- 6
In a bowl, gently mix the mascarpone cheese with 2 tablespoons of raspberry jam, folding from the bottom upwards.
- 7
Carefully fold in the whipped cream, using gentle movements to keep the mixture light and airy. The filling should be smooth and spreadable.
- 8
Cover and refrigerate for at least 1 hour.
- 9
Place the chopped dark chocolate in a small saucepan. Add the cream and heat over low heat, stirring continuously until the ganache is smooth and thick.
- 10
Remove from heat and let the ganache cool to room temperature.
- 11
Once completely cooled, cut the cake horizontally into two layers.
- 12
Spread the mascarpone filling over the first layer. Add extra raspberry jam (if desired) and some fresh raspberries.
- 13
Place the second cake layer on top and cover with the chocolate ganache. You can either coat only the top or the entire cake, as preferred.
- 14
Using the remaining filling, pipe small swirls on the surface of the cake and decorate with fresh raspberries and optional mint leaves.
- 15
Refrigerate the cake for at least 1 hour before serving.
💡 Pro Tips
- ✓Add the vinegar to the milk before mixing into the batter, letting it curdle for 5 minutes to create a quick buttermilk substitute; the acid reacts with baking soda to produce CO2 for lift while tenderizing gluten strands.ingredient5 minutes
- ✓Sift the cocoa powder separately and whisk it into the flour mixture rather than adding it directly to wet ingredients, since cocoa's fat content (10-12%) can clump and create bitter pockets if not evenly dispersed first.technique10-12% fat content
- ✓Check the cake at the 25-minute mark since dark cocoa batters brown faster and can mask visual doneness cues; pull it the moment the toothpick shows a few moist crumbs, as residual heat will finish cooking it.timing25 minutes
- ✓Cool the cake completely to below 75°F before applying the mascarpone-raspberry filling, because residual heat above this threshold will melt the whipped cream's fat structure and cause the filling to weep.timing75°F
- ✓Fold the whipped cream into the mascarpone mixture using a rubber spatula in a figure-eight motion rather than stirring, since aggressive mixing collapses the air bubbles that give the filling its light, spreadable texture.techniquefigure-eight fold