A very soft chocolate cake topped with a creamy whipped cream and fresh raspberries ... A delicious dessert to share!
Recipe type: Dessert, Snack
Kitchen room: French
100gLight brown sugar
60gwhole cane sugar
40gbitter cocoa powder
150mlMilkcow or vegetable
1,25ccnatural vanilla extract
75mlvery hot water
85gdark chocolate pastry66% cocoa for me - you can take less full bodied according to your taste
180gwhole liquid cream 30% mgvery cold
30g icing sugar + a little for sprinkling
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.
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.
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;)
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)