This is my favorite Chocolate Raspberry Cake. The cake is light, moist and not to sweet .Just the way I think a perfect chocolate cake should be.

chocolate raspberry cake




  • 300 g flour
  • 400 g sugar
  • 70 g cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 230 ml vegetable oil
  • 230 ml cream 30 % fat
  • 350 ml water
  • 2 tablespoons white vinegar mixed with 2.3 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup raspberry jam
Ingredients cream:
  • 450 g of chocolate
  • 60 ml cream 30 % fat
  • 230 g butter

Chocolate Raspberry Cake

  1. Mix flour, sugar, cocoa, baking powder and salt. Separately, mix the liquid ingredients: cream, oil, water. Then mix the two compositions and add the vinegar, vanilla and eggs.
  2. Use three baking trays with a diameter of 20 cm. Line them with baking paper, divide the batter into 3 equal quantities and pour it into the trays.
  3. Preheat the oven to 180 C and bake the cake 40 min. When ready, let it cool on a rack. This cake layers are very soft. After it has cooled down a little bit ,place them in the freezer for 15-20 min . If you are using only 2 baking trays, you will make one layer thicker and you will cut it into 2 equal layers.
  4. Melt the chocolate using the bain-marie technique. When melted, add the cream and the butter. Stir  to mix them well and before you put it on the cake, let it cool down until hardened completely. It is better to melt it a few hours before, so you can have a nice thick chocolate cream to fill the cake with.
  5. Begin with the bottom layer cake and spread a thin layer of raspberry jam on it. Add a layer of chocolate cream, put another layer of cake and repeat the procedure finishing with a  last layer of cake. Coat the entire cake with a thin layer of chocolate and decorate it with some nice small round chocolate.
Romanian Donuts
Vegan Chocolate Cake
Pin on PinterestShare on FacebookTweet about this on TwitterShare on YummlyShare on StumbleUponPrint this page