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

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.