Chocolate Raspberry Cake

Chocolate Raspberry Cake

This Chocolate Raspberry Cake is a real eye-catcher. The foolproof recipe with moist chocolate bases, raspberries and buttercream is a hit for every celebration.

INGREDIENTS

FOR THE DOUGH

350 g wheat flour (type 405)
60 g baking cocoa
1 tsp baking soda
¼ tsp salt
320 g butter
125 g dark chocolate coating
250 g sugar
4 eggs (size M)
220 ml buttermilk
Some fat for the molds
Some flour for the molds

FOR THE FILLING

440 g frozen raspberries
2 tbsp water
3 tbsp sugar
1 tsp apple pectin

FOR THE FROSTING

45 g baking cocoa
40 ml hot water
250 g soft butter
60 g icing sugar
1 pinch of salt
340 g dark chocolate coating
250 g fresh raspberries

PREPARATION

Step 1
Preheat the oven to 160 degrees top/bottom heat (fan oven: 140 degrees)  Preheat. Grease three springform pans (Ø 18 cm) and dust with a little flour. For the dough, mix flour with cocoa, baking soda and salt in a mixing bowl.

Step 2
Cut the butter into small pieces and put it in a metal bowl. Fill a pot halfway with water and heat the water. Chop the chocolate coating into fine pieces and melt it together with the butter in the metal bowl over a hot water bath.

Step 3
Meanwhile, put the sugar and eggs in a mixing bowl and beat for about 10 minutes until creamy – the sugar should be completely dissolved. Then add the melted butter-chocolate mixture to the eggs and beat everything together until creamy. Add the dry ingredients and stir in carefully. Finally, mix in the buttermilk.

Step 4
Spread the dough between the three prepared springform pans, smooth it out and bake in the preheated oven for about 30 minutes.  After baking, let the bases cool on a rack, then carefully remove them from the molds.