Chocolate Raspberry Chantilly Cake

An easy and delicious recipe: the Raspberry chocolate cake with creamy whipped cream... An ultra-soft and cocoa-flavored dessert with a layer of whipped cream and fresh raspberries. Plus, it's quick to make, so what more could you ask for?

If you love chocolate and are looking for a cake recipe for a special occasion (or just to treat yourself), then I think you'll really like this one. I have a real crush on it soft texture ! My testers at home too...

Ingredients to plan to make this chocolate raspberry cake recipe

To realize the cake part, you will need on the one hand the dry ingredients: flour, brown sugar, whole sugar, bitter cocoa, baking powder, baking soda and salt. On the liquid ingredients side, you will need eggs, milk, oil, vanilla, melted baking chocolate as well as hot water.

NB: I give you all the quantities in my recipe at the bottom of the page.

For my part, I used 52% cocoa baking chocolate, however you can also opt for a stronger chocolate. This recipe mixes baking chocolate with bitter cocoa, for a deeper flavor.

Bitter cocoa also gives a darker color to the cake, which is even nicer I think! The hot water allows it to be mixed well with the other ingredients in order to have a smooth dough.

To achieve the decor of this raspberry chocolate cake, you will need very cold whole liquid cream, mascarpone and fresh raspberries. I strongly advise against frozen raspberries for this recipe.

How to make a chocolate raspberry whipped cream cake?

We first start by preparing the cake because it is important that it is well cooled to decorate it. It can be made up to two days in advance, wrapped in cling film.

To make the chocolate cake, it is simple and fast ! First, melt the baking chocolate. On one side, mix the dry ingredients, on the other, the liquid ingredients. Then pour the melted chocolate into the liquid ingredients. Then, add the dry ingredients to the dough: mix everything together until you get a smooth dough. All that's left to do is put it in the oven.

When the cake is very cold, you can prepare the decoration. We whip the whipped cream then add the icing sugar and mascarpone before whipping again. The whipped cream must be smooth and creamy.

For the decoration of this raspberry chocolate cake, no piping bag needed : we simply use a tablespoon or a spatula. Gently place the whipped cream on the cake. Then we add the fresh raspberries : be generous with raspberries it will be even better!

For the final touch, a little dusting of icing sugar will make the raspberries even prettier... I recommend it!

My tips for making this recipe a success

In the ingredients, I mention the light brown sugar and dark brown sugar. It is important to use these two sugars because it really highlights the chocolate taste. Nowadays, you can easily find whole cane sugar in supermarkets (organic section).

To facilitate demolding, in addition to greasing the mold, add a round of baking paper in the bottom. As the cake is very soft, it can be trickier to unmold.

If your cake does a dome when cooking, you can completely cut this dome so that the whipped cream and raspberries decoration hold together well.

How to store this chocolate raspberry cake properly?

Ce raspberry chocolate cake once decorated can be kept for About 3 days in the refrigerator, ideally under an airtight cover. I still advise you to eat it quickly after decorating it.

It can also be frozen but without its decoration (only the cake). To do this, I advise you to wrap it in film before putting it in a freezer-safe box.

Other recipes to try

If you love chocolate (and I think there are a lot of us around here), then I recommend you take a look at these other deliciously chocolatey recipes from the blog:

• Easy chocolate ice cream without an ice cream maker
• Soft chocolate brownie
• Chocolate pear cake without flour
• Chocolate coconut pie
• Coconut chocolate creams without egg

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!

Chocolate Raspberry Chantilly Cake

4.85 on 20 votes

A very soft chocolate cake topped with a creamy whipped cream and fresh raspberries ... A delicious dessert to share!

Amount : 8

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Prepare in advance 15 minutes min

Cook time 50 minutes min

Total 1 time h 5 minutes min

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Ingredients 

Chocolate cake

• 170 g all-purpose flour
• 100 g light brown sugar
• 60 g dark brown sugar
• 40 g unsweetened cocoa powder
• 1,25 cc baking powder
• 1,25 cc baking soda
• 0,25 cc salt
• 2 large eggs
• 150 ml milk cow or vegetable
• 70 ml vegetable oil
• 1,25 cc natural vanilla extract
• 75 ml very hot water
• 85 g dark chocolate pastry 66% cocoa for me - you can take less full bodied according to your taste

Décor

• 180 g whole liquid cream 30% mg very cold
• 90 g mascarpone
• 30 g icing sugar + a little for sprinkling
• 350 g fresh raspberries

Prepare in advance 

Chocolate cake

• Preheat the oven to 175 ° traditional heat. Grease a 20cm mold and place a round of baking paper in the bottom to facilitate demolding.
• Melt the pastry chocolate in the microwave or in a bain-marie.
• In a bowl, combine the flour, sugars, cocoa, baking powder, baking soda and salt.
• In another, larger container, combine the eggs, milk, oil and vanilla. Add very hot water last while stirring.
• Pour in the melted chocolate, and mix to homogenize.
• Finally, gradually incorporate the dry ingredients into the wet ingredients. Mix until you have a homogeneous consistency.
• Pour the dough into the mold and bake for about 50 minutes (test the doneness with a wooden pick, it must be dry or just with a few crumbs). Let cool for 10 minutes then unmold upside down on a rack until completely cooled.
• I recommend placing it in the refrigerator for 30 minutes so that it is very cold before placing the whipped cream.

Décor

• Whip the very cold cream into whipped cream. Add the icing sugar and the mascarpone then whisk again to obtain a smooth and creamy texture.
• Place the whipped cream on the cooled cake using a spatula or tablespoon. Garnish with raspberries (be generous). Finally, sprinkle with a cloud of icing sugar.

Notes

This cake can be kept in the refrigerator for about 3 days, ideally in an airtight container.

It is still better the day you decorate it;)

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Recipe : Dessert, Snack