Layered Chocolate Raspberry Cake

Shopping list

• 200 g flour

  Sub
• 50 g unsweetened cocoa powder

  Sub
• 200 g sugar — for cake

  Sub
• 3 eggs

  Sub
• 120 ml milk

  Sub
• 120 ml neutral oil

  Sub
• 1 sachet baking powder

  Sub
• 1 pinch salt

  Sub
• 200 g dark chocolate

  Sub
• 200 ml very cold heavy cream

  Sub
• 30 g powdered sugar

  Sub
• 300 g fresh or frozen raspberries

  Sub
• 2 tablespoons sugar — for filling

  Sub
• fresh raspberries — for decoration

  Sub

Step by step

1. 1

   Preheat the oven to 180°C. Butter and flour three round cake pans of the same size, or bake in two batches.

2. 2

   Mix the flour, cocoa, baking powder, salt, and sugar.

3. 3

   Add the eggs, milk, and oil. Whisk until the batter is smooth.

4. 4

   Pour into the pans and bake for 20 to 25 minutes. Let cool completely.

5. 5

   For the cream, melt the chocolate and let it cool slightly. Whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold in the melted chocolate.

6. 6

   For the coulis, heat the raspberries with the sugar over low heat for 5 minutes. Mash slightly. Let cool.

7. 7

   Assembly: place one cake layer down, spread with chocolate cream, then add a layer of raspberries. Repeat for the remaining layers.

8. 8

   Cover the top and sides with the remaining cream. Pipe rosettes using a piping bag.

9. 9

   Decorate with fresh raspberries. Chill for 2 hours before serving.