Chocolate Raspberry Sponge Cake is a simple yet delicious and impressive dessert, made with a batter of eggs, sugar, cream, melted butter and dark chocolate, bitter cocoa, flour, and baking powder, to which fresh raspberries are added. After baking, simply dust the surface with powdered sugar and decorate with other red fruits.
The result is a spectacular and incredibly soft dessert, perfect for breakfast with a glass of milk or your favorite plant-based drink, as a snack with a cup of tea, or as a delightful end to a meal, perhaps accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
If you don't have fresh raspberries, you can also use frozen ones, adding them to the mixture after removing them from the freezer. However, in this case, avoid using them as a garnish.
Ingredients
How to Make Chocolate Raspberry Sponge Cake
To make the chocolate and raspberry cake, start by beating the eggs and sugar for at least 10 minutes, until the mixture is light, fluffy, and fluffy. Then add the melted and cooled butter.
To make the chocolate and raspberry cake, start by beating the eggs and sugar for at least 10 minutes, until the mixture is light, fluffy, and fluffy. Then add the melted and cooled butter.
Add the fresh liquid cream, then pour in the warm melted dark chocolate.
Add the fresh liquid cream, then pour in the warm melted dark chocolate.
Mix the ingredients with an electric whisk, then start adding the powders: start with the sifted bitter cocoa and incorporate it well.
Mix the ingredients with an electric whisk, then start adding the powders: start with the sifted bitter cocoa and incorporate it well.
Also add the sifted flour together with the baking powder and mix.
Also add the sifted flour together with the baking powder and mix.
Finally, incorporate the raspberries, leaving a handful aside.
Finally, incorporate the raspberries, leaving a handful aside.
Spread the mixture into a 24 cm diameter mold lined with baking paper, level the surface and decorate with the fruit, keeping a couple of raspberries aside for the final decoration.
Spread the mixture into a 24 cm diameter mold lined with baking paper, level the surface and decorate with the fruit, keeping a couple of raspberries aside for the final decoration.
Bake the cake in a preheated static oven at 355°F/180°C for 35-40 minutes, checking for doneness with a toothpick at the end. Then remove the cake from the oven. Let it cool completely, then remove it from the mold, transfer it to a serving plate, and dust it with powdered sugar. Finally, garnish it with a couple of fresh raspberries, placing them on top.
Bake the cake in a preheated static oven at 355°F/180°C for 35-40 minutes, checking for doneness with a toothpick at the end. Then remove the cake from the oven. Let it cool completely, then remove it from the mold, transfer it to a serving plate, and dust it with powdered sugar. Finally, garnish it with a couple of fresh raspberries, placing them on top.
Enjoy!
Enjoy!
Storage Instructions
The chocolate and raspberry cake can be stored in the refrigerator, covered with a glass cake bell, for 2-3 days at most.
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