by Fer Medina

Chocolate and red berries are a dreamy combination, since the citrus of raspberries suits the bitterness of cocoa very well. This cake delight combines both, and I prepared it in collaboration with La Chula; The truth is that it is super simple to prepare, but it is left with an impact presentation. So go ahead and make this recipe that I leave you below:

Ingredients for the cake:

  • Vegetable cooking spray
  • 1 ½ cups all-purpose flour
  • ¼ cups cocoa powder
  • ¾ tsp.  baking soda
  • 1 tsp.  coarse salt
  • 1 ½ stick of unsalted butter at room temperature
  • 1 ¼ cups sugar
  • 3 large eggs
  • 1 tbsp.  raspberry liqueur
  • 1 cup milk at room temperature
  • 120 g or ½ cup semi-sweet chocolate, melted and cooled

Ingredients for Frosting:

  • 2 ¼ cups icing sugar
  • ¼ cup cocoa powder
  • Pinch of coarse salt
  • 1 bar of cream cheese
  • 250 g of chocolate semi-sweet, melted and cooled
  • ¾ cup of fresh or sour cream
  • 1 ½ stick unsalted butter

Step to step for the cake:

  1. Preheat the oven 180 °C.  Put 3 non-stick 8×2 inch round pans.
  2. Put star paper on the bottom of each mold so it does not stick.
  3. In a large bowl mix the flour, cocoa, baking powder and salt. In another bowl, beat the butter with the sugar using an electric mixer on high speed until fluffy.
  4. Add the eggs one by one, beating each one very well, lower the speed of the mixer and add in 3 parts the flour mixture, alternating the mixture with the cream, beat very well.
  5. Add the melted and cooled chocolate, mix everything well until we have a homogeneous mixture.
  6. Divide the mixture into the three molds, they can be two or one very large, and bake at 180 °C for 25 to 30 minutes.
  7. To check that it is ready we can check by inserting a toothpick and if it comes out clean your cake is ready.
  8. Let cool to remove from the mold.
  9. To assemble your cake, put one of the cake pan molds on a cute plate, then enough frosting mixture followed by a part of raspberries, repeat the procedure and leave until the top with frosting, decorated with raspberries.

Step to step for the frosting:

  1. Sift the icing sugar, cocoa and salt.
  2. Beat the cream cheese with the butter in a bowl, on fast speed, until smooth.
  3. Gradually add the mixture of the powders, and once it is combined, add the melted and cooled chocolate.
  4. After adding the fresh cream, beat until everything is perfect.
  5. Once ready, reserve in the refrigerator and use when frosting is at room temperature (it can last up to 5 days in the refrigerator).

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