Double layered raspberry chocolate cake | insimoneskitchen.com

I’m completely into the christmas mood. Which is on the way too early side or not? (who’s counting anyway!) It’s weird how that works anyway, cause last year christmas just sort of came and went without too much of anything happening. I don’t know why but I almost forgot to decorate the house and did it just shortly before Christmas. Maybe it is because this week we have a Christmas shoot planned with a friend. It’s not for work so pure fun and I am so looking forward to it! And it’s always a guaranteed way to get into the christmas spirit. I might even put on my favorite Christmas music! (don’t tell anyone…)

On top of that I had to come up with a recipe for a last minute christmas shoot for a customer and I made this raspberry double layered cake. How good does that look?

Double layered chocolate cake with raspberries | insimoneskitchen.com

It’s perfect for an easy Christmas dessert although I do have to warn you that it is fairly heavy so if you do want to do it after dinner make sure you had a light enough dinner. It might not be a very good idea if you’ve just had a whole turkey for dinner! Or else just serve it for coffee the next day.

Christmas dessert: Double layered chocolate raspberry cake

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Prep time 20 minutes
Cooking time 30 minutes

Ingredients

  • 225 gram dark chocolate
  • 175 grams of unsalted butter in small cubes
  • 100 gram almond flour
  • 2 tsp vanilla extract
  • 2 tbsp of all purpose flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 5 eggs
  • 140 grams of golden caster sugar
  • roughly 200 grams of fresh raspberries
  • 4 tbsp of raspberry jam

  • Heat the oven to 140 C. Prepare two tins of roughly 20-23 cm in width by lining the bottom with baking paper.
  • Melt the chocolate and the butter together au bain marie and make sure the bowl doesn't hit the water level or it will heat too quickly, Stir until smooth, than set aside to cool slightly.
  • Add the almond flour, salt and the plain flour to a bowl. Whisk the eggs for about 5 minutes or until doubled in volume. Add the sugar slowly, keep whisking for another minute.
  • Fold in the cooled chocolate mixture until it is just combined. Add the flour mixture and fold it in until combined. It will be a fairly runny batter.
  • Divide it between the two tins and bake in the oven for about 20-25 minutes. Check half way if the cake is done by inserting a skewer. it should come out with just a few crumps attached as it needs to be just a tiny bit undercooked.
  • Cool in the tin then turn out.
  • Choose the one that is the least perfect as your base. Prepare the spread in between by adding some fresh raspberries to the 4 tbsp of raspberry jam en crush the raspberries with a fork, Spread over the bottom half of the cakes and place the other half on top.
  • Whip the double cream to stiff peaks and spread over the top of the cake. Add raspberries on top and dust with icing sugar.
  • Serve immediately

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!
Double layered chocolate raspberry cake | insimoneskitchen.com

Double layered raspberry chocolate cake

No ratings yet
Save recipe Print Recipe Pin Recipe
Save Print Pin
Decorative clock showing preparation time
Prep time 20 minutes
Cooking time 30 minutes
Total time 50 minutes
8

Ingredients

  • 225 gram dark chocolate
  • 175 grams of unsalted butter in small cubes
  • 100 gram almond flour
  • 2 tsp vanilla extract
  • 2 tbsp of all purpose flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 5 eggs
  • 140 grams of golden caster sugar
  • roughly 200 grams of fresh raspberries
  • 4 tbsp of raspberry jam

Topping:

  • Double cream
  • Icing sugar

  • Heat the oven to 140 C. Prepare two tins of roughly 20-23 cm in width by lining the bottom with baking paper.
  • Melt the chocolate and the butter together au bain marie and make sure the bowl doesn't hit the water level or it will heat too quickly, Stir until smooth, than set aside to cool slightly.
  • Add the almond flour, salt and the plain flour to a bowl. Whisk the eggs for about 5 minutes or until doubled in volume. Add the sugar slowly, keep whisking for another minute.
  • Fold in the cooled chocolate mixture until it is just combined. Add the flour mixture and fold it in until combined. It will be a fairly runny batter.
  • Divide it between the two tins and bake in the oven for about 20-25 minutes. Check half way if the cake is done by inserting a skewer. it should come out with just a few crumps attached as it needs to be just a tiny bit undercooked.
  • Cool in the tin then turn out.
  • Choose the one that is the least perfect as your base. Prepare the spread in between by adding some fresh raspberries to the 4 tbsp of raspberry jam en crush the raspberries with a fork, Spread over the bottom half of the cakes and place the other half on top.
  • Whip the double cream to stiff peaks and spread over the top of the cake. Add raspberries on top and dust with icing sugar.
  • Serve immediately

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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About the Author

Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist

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originally published on Nov 26, 2014 (last updated Oct 4, 2018)

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