Chocolate raspberry cake

12 servings
7 hours


1. Make a chocolate sponge. Turn on the oven 180 degrees. Sift flour, cocoa powder, baking powder and salt into a bowl. In another bowl, beat the soft butter with the sugar. Then add the eggs, vanilla extract. Beat everything well with a mixer. In small portions, introduce dry foods into a bowl of beaten butter and eggs, alternating with small portions of sour cream. Every time everything is good to beat. Melt the chocolate in a water bath or microwave and also add to the mixture, mix. Lay parchment on the bottom of the split cake tin. Divide the dough into two equal parts and bake 2 biscuits in turn. Bake each for 25-30 minutes, ready to check with a toothpick.

2. Cook raspberry cake jam. Rinse raspberry berries, dry. Put raspberries and sugar in a saucepan, pour lemon juice. Bring the berry mixture to a boil over low heat and cook the jam for about 10-15 minutes until it thickens. Then remove the pan from the heat and cool down.

3. Make chocolate ganache. Chop the chocolate into pieces and put in a heat-resistant container. Separately, heat the cream almost to a boil in a saucepan and pour them into pieces of chocolate. Mix everything until homogeneous. Cool to room temperature. Then beat the ganache with a mixer until more fluffy.

4. Collect the cake. Cut each biscuit in half into 2 equal parts. Cut off the top of both, making the bark flatter. Spread the lower cake with raspberry jam. Spread the second cake with chocolate ganache. So spread all the cake cakes, alternating impregnations. The most recent bark is abundantly spread with ganache to level with a flat shoulder blade or knife. Spread the sides of the cake with the remains of chocolate cream.

5. Decorate the cake. Chop the chocolate into small pieces and melt in a water bath or microwave. Then spread the parchment and spread the melted chocolate evenly over the paper in a thin layer. Roll parchment with chocolate into a roll and place in the refrigerator for half an hour. Once the chocolate is completely set, roll out the parchment and gently remove the chocolate pieces. Glue them to the sides of the cake using chocolate ganache. Top the chocolate cake with fresh raspberry berries and sprinkle with icing sugar. Refrigerate for 5-6 hours or more to soak. Enjoy your meal!