Ingredients
Sponge Biscuit
- 200 grams (7.1 ounces) flour
- 180 grams (6.3 ounces) sugar
- 30 grams (1.1 ounces) cocoa powder
- 0.33 teaspoons salt
- 1 teaspoon baking soda
- 225 grams (7.9 ounces or 1 cup) water
- 75 grams (2.6 ounces or 1/3 cup) vegetable oil
- 1 tablespoon apple vinegar
Crème
- 420 grams (14.8 ounces) bitter chocolate
- 350 grams (12.3 ounces or 1.47 cups) hot water
Confit
- 300 grams (10.6 ounces) raspberries
- 120 grams (4.2 ounces) sugar
- 6 grams (0.2 ounces) pectin NH
Equipment
- 16 cm (6.3 inch) cake mold
Ensure your cake bakes evenly by using the correct mold size. If you don’t have one, make sure to adjust the baking time for a different size.
- Sieve
Sifting your dry ingredients helps remove lumps and aerates the mixture for a lighter sponge.
- Mixing bowls
You'll need several mixing bowls for the different components of the cake: the batter, the crème, and the confit.
- Blender
A stick blender is ideal for mixing the chocolate crème to a smooth, glossy finish.
- Cling film
Covering the crème with cling film ensures it doesn't form a skin while setting in the fridge.
- Cooling racks
Allow your sponge biscuits to cool evenly on a rack to prevent sogginess.
Instructions
Step 1
Sift the flour into a mixing bowl and add the sugar, cocoa powder, salt, and baking soda. Mix well to combine. (Sifting helps to incorporate air into the flour and prevents lumps.)
Gradually add the water and vegetable oil while mixing until you obtain a smooth batter. Finally, add the apple vinegar and mix thoroughly. Pour the batter into the prepared cake mold and bake for about 40 minutes, or until a skewer comes out clean. Let it cool completely, then cut the biscuit into three even layers.
Step 2
Heat the chocolate and hot water together in the microwave until the chocolate is completely melted. Use a blender to blend the mixture until smooth. Cover with cling film and refrigerate it for about 3 hours until it sets.
Step 3
Mix the sugar and pectin together. Pour this mixture into the raspberry purée and bring it to a boil. Cook for 1 more minute. Let the confit cool completely before using.
Step 4
Start by placing one layer of biscuit on your serving plate. Spread a layer of crème over it, creating a border to hold the confit. Add one-third of the confit within the border. Repeat the process with the next two layers of biscuit, crème, and confit. Decorate the top and sides of the cake with any remaining crème and confit. Let the finished cake stabilize in the fridge for 3 to 4 hours before serving. (Chilling helps the flavors to meld together and makes cutting easier.)
Servings
When it comes to serving this Chocolate-Raspberry Cake, the possibilities are as boundless as your imagination! 🌈 Here are some ideas to make your cake even more spectacular:
Layer it up! 🏰 When you slice the cake, show off those stunning layers of chocolate sponge, luxurious crème, and vibrant raspberry confit. Each slice is a visual and flavorful masterpiece.
Add a Dusting of Magic ✨ Give your cake a final touch by dusting it with a light layer of powdered sugar or cocoa powder right before serving. It adds an elegant finish that guests will love.
Garnish Galore 🍇 Fresh berries, edible flowers, or a dollop of whipped cream can elevate each slice to new heights of deliciousness. Don’t be afraid to get creative!
Perfect Companions ☕ This cake pairs beautifully with a cup of rich coffee, a glass of red wine, or even a tangy raspberry lemonade. Choose your favorite beverage to compliment the cake's bold flavors.
Variations
Everyone deserves a slice of this cake, so here are some **gluten-free** and **vegan** variations: 🌿
Gluten-Free: Replace the flour with 200g of gluten-free flour blend. Ensure your baking soda and other ingredients are certified gluten-free. The taste remains heavenly! 🎂
Vegan: Swap the chocolate for a high-quality dairy-free version. For the crème, use hot almond milk instead of water. 🌱 The raspberry confit is already vegan, so no changes needed there. Voila! A vegan masterpiece!
Faq
- How do I know when the cake is fully baked?
Insert a skewer into the center of the cake; if it comes out clean or with a few crumbs, it's ready.
- Can I use frozen raspberries for the confit?
Yes, just make sure to thaw them and drain any excess water before using.
- What’s the best way to cut even layers?
Use a serrated knife and rotate the cake as you slice to ensure even layers.
- How do I avoid air bubbles in the chocolate crème?
Blend the mixture at a low speed and avoid over-mixing to keep it smooth and glossy.
- Can I make the confit ahead of time?
Absolutely! You can make the confit a day in advance. Just store it in the fridge until you're ready to use it.
- How can I make the cake layers more moist?
Brush the sponge layers with a simple syrup before assembling the cake to add extra moisture and flavor.
