Chocolate cake with raspberries
This week it was my daughter’s birthday, and she asked me to make her a chocolate cake with raspberries for her birthday, well, if everything is clear with the chocolate cakes, at the beginning of May we have problems with fresh raspberries)) That’s why I took frozen raspberries, it turned out wonderful with them too! You can take other berries to taste, strawberries would be great too, by the way, their season is about to start! To make the cake festive and pompous)), I made it in three tiers, I give you the ingredients for three layers of 25 cm, 20 cm and 15 cm. The dough is the same in each cake, just recalculated the proportions for each size. I baked in a cooking ring, if you bake all at once, you can add everything up and make the batter for three cakes at once. I made the cream with cream cheese, the cheese makes the cream have a tangy, salty, creamy note that goes perfectly with these chocolate cakes! I think I do not need to say that the cake turned out very tasty and smart, the birthday girl and guests were happy))
Ingredients:
Bottom cake:
190 g flour
190g sugar
110g kefir
75 g vegetable oil
35 g cocoa
1.5 eggs
1 tsp. vanilla sugar
1 tsp. baking soda (no slice)
100ml strong coffee
pinch of salt
medium crust:
125g flour
125g sugar
75 g kefir
50 g vegetable oil
25 g cocoa
1 egg
0.7 tsp. vanilla sugar
0.7 tsp. baking soda (no slice)
70 ml strong coffee
pinch of salt
Top Shelf:
85 g flour
85g sugar
50g kefir
35g vegetable oil
15 g cocoa
0.5 eggs
0.5 tsp. vanilla sugar
0.5 tsp. baking soda (no slice)
40 ml strong coffee
pinch of salt
Cream:
500g cream of 33%.
250g cream cheese
150g powdered sugar
2 tsp. vanilla sugar
Berry layer:
150 g raspberries (frozen or fresh)
2-3 tsp. sugar
0.5 tsp. starch
berries for decoration
Ingredients
How to make chocolate cake with raspberries
Prepare the bottom cake. The cocoa must be of very good quality, alkalized, it is a rich dark color. Put the flour, cocoa, soda, salt in a container, in which you will knead the dough. Stir.
Prepare the bottom cake. Cocoa .
In another container mix kefir, eggs, sugar, vanilla sugar and vegetable oil. Pour the liquid mixture into the dry mixture, and mix until you have a thick batter.
In another container, mix the kefir,
In a cup, brew some strong coffee. I used regular instant coffee, which I poured with boiling water. The taste of coffee gives the cakes a noble touch. If for some reason you do not want to add coffee, take just boiling water. Immediately pour the hot coffee into the container to the batter, and mix well.
Prepare the mold, I have a ring, bottom of the baking paper + foil. The batter is not thick, so it is important to press the foil well around the edge. Place in a preheated 180 degrees oven, bake for 15-25 minutes, or until “dry skewer” in the center. Some coffee is very strong and the mixture is ready to serve.
The batter is not thick, so it is important to press the foil well around the edge. Place in a preheated 180 degrees oven, bake for 15-25 minutes, or until “dry skewer” in the center.
Knead and bake two more cakes the same way. The cakes can be baked in advance and stored wrapped in clingfilm. Let me remind you that I have three 25 cm, 20 cm and 15 cm layers. Here is the “youngest” one in the picture)))
To knead and bake the cake in the same way.
Let’s prepare the berry layer. Put the raspberries (without defrosting) and sugar in a saucepan, put on a fire, bring to a boil (do not add water, there is already a lot of it in the raspberries). Dissolve starch in a tablespoon of cold water, pour into the berry mass while stirring, cook a minute. Completely cool.
Prepare berry.
Prepare cream. Whip cream thoroughly to hold its shape. Add cream cheese, powdered sugar and vanilla sugar.
Now prepare the cream. Cream thoroughly.
assemble the cake. Cut off the top of the cakes, so that it is flat. Put the bottom cake on a plate. Spread 2/3 of the berry mixture.
Top with cream.
Then on middle layer, remaining berry mixture, cream.
Top with cream.
Then on middle layer, remaining berry mixture, cream.
Put the cake into fridge to soak.
Top layer and sandwich the cake with the remaining cream and custard.
sides with the cream, so it is flush with the cakes. Then circle the cream on all three tiers. Decorate with berries, I have frozen berries, that’s how I put them out, the berries thawed right on the cake. If you will also use frozen berries, it is advisable to decorate with them no more than 1-2 hours before serving, and keep this time the cake in the refrigerator.
Flatten the sides with the cream to
Birthday variant.
And the birthday girl herself))
Since the cake is tall, you need to cut it into narrow portions, I cut it into 12 pieces, put a portion on the side.
Chocolate cake with raspberries has a smart look and great taste!