Moist Chocolate Cake with Double Raspberry Cream (Naked Cake Style)

Chocolate Cake

• 

  Step 1

  Preheat the oven to 170°C (340°F).
  Grease and flour a 20 cm springform pan.

  In a bowl, whisk the eggs with the sugar until the mixture becomes pale and fluffy.
  Add the melted butter, milk, cream, and vanilla extract. Mix well.

• 

  Step 2

  Sift together the dry ingredients (flour, cocoa powder, baking powder, and salt), then incorporate them into the wet mixture.
  Pour the batter into the pan, smooth the top, and tap gently to release air bubbles.

  Bake for 30 to 35 minutes.
  Check doneness with a toothpick inserted in the center—it should come out clean.

• Baking information
  • Temperature

    170°C 338°F
    °C °F
  • Heat rotary
  • Baking time 35 min
• 

  Step 3

  Let cool completely, then slice into two even layers.

Light Raspberry Cream (for filling and naked cake sides)

• 

  Step 4

  Blend the raspberries into a purée.
  Strain through a fine sieve to remove seeds.

• 

  Step 5

  Gently warm the purée and dissolve the rehydrated gelatin (or agar-agar) into it.
  Let cool to room temperature.

• 

  Step 6

  Whip the cold heavy cream with mascarpone and icing sugar into a soft whipped cream.
  Gently fold in the cooled raspberry purée.
  Refrigerate for at least 30 minutes to set.

Raspberry Cream for Piping (Rosettes)

• 

  Step 7

  Blend and strain the raspberries.
  Whip the heavy cream (and mascarpone if used) with icing sugar until stiff peaks form.
  Fold in the raspberry purée.
  Transfer to a piping bag fitted with a star tip.

Assembly

• 

  Step 8

  Place the first cake layer on a serving plate.
  Spread a generous layer of the light raspberry cream over it.
  Top with the second cake layer.
  Smooth the sides of the cake with a thin layer of cream for the naked cake effect.

• 

  Step 9

  Pipe rosettes on the top of the cake using the raspberry cream in the piping bag.
  Refrigerate for at least 1.5 hours before serving to help the creams set properly.