Chocolate – Raspberry – Vanilla cake

Today I spent the whole day in the kitchen. From making breakfast, cooking lunch and dinner to making this amazing cake. I didn’t mind a bit, it was actually the best time of the day. The heat, the sound of the knife cutting into vegetables, the scent of raspberries and rum cooking in the sauce pan. It wasn’t a surprise for me when I looked at the clock to see that more than a few hours have passed by.

This Chocolate – raspberry – vanilla cake has everything a cake should have. It has chocolate, something everyone loves, I can’t even count the number of people I’ve met who admitted to not liking it. Then raspberries, but you can also use any forest fruit, from strawberries to blueberries. And of course vanilla, the true pair to chocolate. I urge you to try this cake with your friends and family and have a great time, because there is nothing better than enjoying a delicious pastry with the people you love.

Stay tuned for more simple & tasty recipes!

Preparation: 25 min                                  Cook time: 50 min                                  Servings: 8

Ingredients

Cake:

  • 100 g butter
  • 100 g sugar, powdered
  • 4 eggs
  • 130 g chocolate
  • 1 tbsp cocoa
  • 70 g soft flour
  • 1 tbsp baking powder
  • pinch of salt
  • 70 ml heavy cream
  • 130 ml milk
  • 100 g chocolate

Raspberry cream:

  • 400 g raspberry
  • 100 g sugar
  • 1 gelatin
  • 0,1 l rum

Vanilla cream:

  • 400 ml milk
  • 4 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 2 tbsp vanilla extract
  • 4 egg yolks

chocolate-raspberry-vanilla-cake

How to

  1. Preheat the oven to 180° C. Butter a round cake pan.
  2. In a large bowl mix together softened butter and 100 g of sugar. Melt 130 g of chocolate over steam. Add 3 egg yolks, cooled down melted chocolate and cocoa to the butter mixture and mix together. Add flour, pinch of salt, baking powder and stir. Finally add cream and milk and combine the ingredients. In a second bowl beat the egg whites until stiff and manually stir them in the chocolate mixture. Pour the batter in a buttered round cake pan. Bake in a preheated oven for 30 min.
  3. Heat 350 ml of milk over medium heat. In a medium bowl mix together cornstarch, 4 tbsp of sugar, 4 egg yolks and 50 ml of milk. Pour the mixture in the heated milk and cook over medium heat constantly stirring until you get a thick cream. Remove from heat and pour over chocolate cake.
  4. Clean raspberries and process them in a food processor. Heat them with 0,1 l of rum and 100 g of sugar over medium heat. Melt gelatin according to the instructions on the bag. Add melted gelatin to the raspberries and stir to combine. Pour the mixture over vanilla cream.
  5. Melt 100 g of chocolate and finish the cake by pouring melted chocolate over it.
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21 Comments Add yours

  1. Unique and great looking!

    Liked by 1 person

  2. Amazing flavor combo ! Divine !!

    Liked by 1 person

    1. chefkreso says:

      Yes it is, thank you!

      Like

  3. Sounds like you had a great cooking day. I agree – it’s always fun.
    The cake is so lovely and tasty looking. Berries and chocolate are always a great pairing. 🙂

    Liked by 1 person

    1. chefkreso says:

      Thank you, yes it was a great day and the cake was just so tasty

      Liked by 1 person

    1. chefkreso says:

      Thank you, and it is!

      Like

  4. Goodness this sounds perfect.
    I would like to invite you to please check out our exchange and participate in https://cookandenjoyrecipes.wordpress.com/2016/12/01/share-and-inspire-others-december-2016-event/. Send me an email with your entry by midnight Dec 10. I truly hope you will be able to participate in this win-win exchange and on top of that have some fun. 😊

    Liked by 1 person

    1. chefkreso says:

      Thank you! I just checked it out, so before I send you the email I just want to get this right – the email should include just the title of the recipe? and after the 15th when you post the entries, I have time until the 20th to post the recipe mentioning you and your blog as the organizer of the event? 🙂

      Like

      1. Thanks for your note Chefkreso. I need the title AND link of your post on your own blog by the 10th as I need to be able to go to your blog to find your entry. I will release all submissions and link back in one post by the 15th and then you have to do a post by reblogging and linking to all by the 20th. Hope this helps. I am so looking forward to your entry. Thanks in advance

        Liked by 1 person

      2. chefkreso says:

        I’m so sorry that I wasn’t able to send you an email, I was out of the country and wasn’t able to, but I would really like to stay connected and submit an entry next month if possible 🙂 thanks in advance!

        Liked by 1 person

      3. If you wish I will still accept your entey if you can email it to me today. Pkease let me know 🌲🌲

        Liked by 1 person

  5. Chefkreso – please may I respectfully ask if you will still intend to submit a recipe for the December Share and Inspire Others exchange. If not, I will understand, just let me know if I should expect an email from you. Thank you

    Liked by 1 person

    1. chefkreso says:

      Hi! I decided to participate next month since I’m travelling every weekend this month and planning on writing a few posts about that. I hope that’s ok. Thank you so much for the opportunity!

      Liked by 1 person

      1. Perfect. No problem. Thank you for the note and glad that you will participate in Jan.

        Liked by 1 person

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