Chocolate Raspberry Cake

A special recipe this week! Two days ago, my boyfriend celebrated his birthday so I tried my best at making his birthday cake. Because of the current situation with social distancing, it was just us, so this cake is a little bit smaller than other cakes on this blog. But you can double the ingredients and make a bigger cake, but careful – only when celebrations are allowed again.

I made a chocolate sponge cake filled with chocolate cream and raspberries – sweet taste of chocolate and a little sour raspberries completed each other very well. The cake goes well together with a glass of good white wine.

Ingredient list

The sponge cake:

3 eggs

90 g sugar

100 g flour

20 g cocoa powder

10 g baking powder


The frosting:

1 dl milk for wetting the sponge cake

300 g raspberries (frozen or fresh)

2 tablespoons sugar

250 g mascarpone cheese

200 g cream cheese

200 ml heavy cream

150 g melted dark chocolate

1 tablespoon powdered sugar



100 g dark chocolate

100 g butter


Dark chocolate shavings



Prepare the baking tray – this time I used a roung baking tray with diameter of 24 cm. Cover the bottom with baking paper and grease the edge with butter, also slightly cover the edge with flour so the dough doesn’t stick on it. Whip the eggs with sugar. Add flour, baking powder, and cocoa powder. Stir well. If you find the mixture too thick, you can add some milk. Bake the sponge cake on 180 degrees Celsius for about 25 minutes.

When baked, let the sponge cake to cool down. Then cut it in half.

Whip the heavy cream and add mascarpone cheese, cream cheese, powdered sugar, and melted chocolate. Stir thoroughly.

Add sugar to the raspberries and warm them up.

Prepare the plate where you will be serving the cake. Put on the first layer of sponge cake. Slightly wet it with milk. Cover with half of the raspberry mixture.

Then spread a third of the chocolate cream on it.

Cover with the second layer of sponge cake. Repeat what you did before – cover it with the rest of the raspberry mixture, then cover the whole cake (top and the edge) with chocolate cream.

Melt the chocolate with butter and pour it on the top of the cake. Let it drip down for a little bit. Arrange the raspberries on top. Use the remaining chocolate cream for decoration like you see in the picture below. Sprinkle the cake with chocolate shavings.

My boyfriend wasn’t surprised he got the cake (well, it would be weird not baking the cake for him while I make new desserts during the week 😊), but he was thrilled by it. It was delicious, indeed, and I rarely say it for my own desserts.