Chocolate cake with raspberry and blueberry
Description
A delicious baked treat for the whole family. The cake turns out tender and not too sweet, thanks to raspberries and blueberries. If you like moist cakes, you can brush them lightly with a syrup made with cognac or rum. Don’t want to bother making your own raspberry filling? Buy it at the store, but choose one with no more than 10% added sugar. For darker layers, replace half of the regular cocoa with Dutch-process (alkalized) cocoa. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the sponge cake for a chocolate cake with raspberries and blueberries.
- 2
Step 2
Mix the wheat flour, cocoa powder, and baking powder. Sift the mixture through a fine sieve. Preheat the oven to 180°C.
- 3
Step 3
Break the eggs into a bowl and add fine sugar.
- 4
Step 4
Beat with a mixer for 5–8 minutes until light and fluffy; the mixture should increase in volume by 2.5 to 3 times.
- 5
Step 5
Pour the vegetable oil into the egg mixture and mix on the lowest speed of the mixer, or stir with a spatula.
- 6
Step 6
Pour boiling water into the bowl and stir with a spatula until smooth and uniform, but do not mix for long.
- 7
Step 7
Gradually add the flour with cocoa and mix until you have a smooth, fluffy dough.
- 8
Step 8
Place the springform pan on a baking sheet and pour the batter into it. Bake in a hot oven at the specified temperature for 20–30 minutes, until a toothpick inserted in the center comes out clean. Remove the baking sheet from the oven, invert the pan with the sponge cake onto a wire rack, and let cool completely. Remove the sponge cake from the pan, wrap in plastic wrap, and refrigerate for 8 hours.
- 9
Step 9
Once the sponge cake is ready, proceed to making the cake; to do this, prepare all the necessary ingredients.
- 10
Step 10
Rub the frozen raspberries through a fine-mesh sieve; we won't need the seeds.
- 11
Step 11
Pour the puree into a saucepan and add the sugar.
- 12
Step 12
Rinse the blueberries and add them to a saucepan. Place everything over medium heat and bring to a boil. Cook for 2 minutes, stirring.
- 13
Step 13
Dissolve the starch in cold water. While stirring the raspberry puree, pour in the starch in a thin stream and mix until smooth. Boil for one minute after it comes to a boil, remove from the heat, and cool completely. Refrigerate for 2 hours.
- 14
Step 14
Combine the cream with the white chocolate and, stirring, melt until smooth in a double boiler; let cool.
- 15
Step 15
In a bowl, place cream cheese, powdered sugar, vanilla, and cooled chocolate.
- 16
Step 16
Whip the cream briefly with a mixer until smooth.
- 17
Step 17
Cut the sponge cake into two equal layers.
- 18
Step 18
Line the inside of the adjustable cake ring with acetate strip and place the first sponge cake layer.
- 19
Step 19
Spread 2/3 of the cream on the cake layer, and use the rest to form a rim around the edge.
- 20
Step 20
Spread the raspberry filling in the center and smooth it evenly. Place the second sponge layer on top, cover the cake with plastic wrap, and refrigerate for 8 hours.
- 21
Step 21
To achieve a smooth consistency, mix soft butter, cream cheese, and powdered sugar on the mixer's lowest speed. Then work the mixture with a silicone spatula until no air bubbles remain. This step is essential; otherwise the coating will not be even.
- 22
Step 22
Transfer the cream to a pastry bag and pipe it onto the top and sides of the cake. Smooth the surface, starting from the top, and refrigerate for at least two hours.
- 23
Step 23
Decorate the cake as you wish. I decorated mine with grated chocolate, chocolate drips, and fresh blueberries.
- 24
Step 24
Chocolate cake with raspberries and blueberries is ready.
- 25
Step 25
Done. Serve at the table.