Christmas dessert: Double layered chocolate raspberry cake
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?
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
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
Instructions
- 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.
Double layered raspberry chocolate cake
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
Instructions
- 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.
I love the Christmas season and I don’t even celebrate it! But I love the music, the decorations, the lights and that we can go all out and make spectacular desserts and pastry. This cake is beautiful! And heavy? I think you meant to say “rich” and isn’t that the point of holiday treats?
Ah yes I meant rich… 😉 Will change that in the text! And I would eat the food anytime, even if I stopped celebrating Christmas… 😉 It’s just so much fun and festive!
Christmas brings such great food and decorations, doesn’t it? Love this cake — it sounds like its flavor is wonderful, and it’s totally gorgeous. Thanks.
It does! I love Christmas! (even though I am also always happy it is over after december ends!)
What a beautiful dessert to grace the holiday table with.
Have a Happy Thanksgiving. xo Catherine
Oh wow Simone – that is GORGEOUS!! I am not a huge fan of Christmas pudding so this looks like the ideal altermative to me!
I’m not a big fan of Christmas pudding either so yes this would be ideal Jeanne! 😉
Those raspberries look like little Christmas trees covered in snow. Beautiful cake!