Raspberry Night Cake
Recipe for chocolate cake with raspberries in jelly.
I invite you today to try the “Malinowa Nocka” cake. This cake is a chocolate sponge layered with raspberries in jelly, chocolate cream, and a chocolate glaze on top. It is very tasty, beautifully presented, and at the same time not too heavy. Such a cake with raspberries and chocolate works perfectly for special occasions and holidays, as well as a weekend dessert. Be sure to check out my step-by-step recipe and prepare this appetizing cake for your loved ones.
Table of content
Raspberry Night Cake step-by-step recipe
If you like chocolate cakes with cream and a fruity addition, you absolutely have to try this wonderful cake!
Raspberry Night Cake recipe with video
Wyposażenie
- Baking pan, approximately 20×30 cm.
Składniki
ingredients for chocolate sponge cake
- 4 egg whites (from L eggs)
- 4 egg yolks
- 200 g sugar (1 cup)
- 70 g wheat flour – all-purpose (slightly over 1/2 cup)
- 70 g potato starch (a little over 1/2 cup)
- 15 g unsweetened cocoa (2 tablespoons)
ingredients for the raspberry layer
- approx 350 g raspberries
- 1 package raspberry jelly
- 400 ml water (boiling)
- 1 teaspoon gelatin
ingredients for the chocolate cream
- 300 g milk chocolate
- 500 ml heavy cream (chilled)
- 1 teaspoon gelatin (slightly heaped + a little water)
ingredients for chocolate ganache
- 200 g chocolate (I used 100 g milk and 100 g dark)
- 200 ml heavy cream
Instrukcja
How to make Raspberry Night Cake step by step
Step 1 – preparations
- Line the bottom of the baking pan with parchment paper – leave the sides empty.
- Preheat the oven to 170 degrees (fan-assisted) or 180 degrees (top/bottom heat).
- Sift both flours and unsweetened cocoa together through a sieve.70 g wheat flour – all-purpose, 70 g potato starch, 15 g unsweetened cocoa
Step 2 – prepare the chocolate sponge cake
- Beat the egg whites with sugar until thick and fluffy.4 egg whites, 200 g sugar
- Add the egg yolks to the beaten egg whites and briefly mix on low speed with a mixer or stir with a spoon.4 egg yolks
- Add the sifted flours with cocoa and gently mix or briefly mix on low speed with a mixer.
- Transfer the sponge cake to the prepared pan.
- Piecz przez około 25-30 minut – do suchego patyczka.
- Bake for about 25–30 minutes, until a toothpick inserted into the center comes out clean.
Step 2 – prepare the raspberries for the cake
- Dissolve the jelly in hot water, then add an extra teaspoon of gelatin to it.1 package raspberry jelly, 400 ml water, 1 teaspoon gelatin
- Blend the raspberries or mash them thoroughly.approx 350 g raspberries
- Pour the jelly into the raspberries and mix thoroughly.
- Set aside until the raspberry jelly begins to set.
Step 3 – assembling the cake
- Cut the cooled sponge cake into two layers.
- Place the bottom layer back into a baking pan lined with parchment paper.
- You can lightly soak the sponge cake additionally—I didn’t soak mine.
- Pour the slightly set raspberry mixture over the sponge cake and place the pan with the cake in the refrigerator until the jelly has completely set.
Step 4 – prepare the chocolate cream
- Heat 200 ml of heavy cream (from a 500 ml pack) in a saucepan.500 ml heavy cream
- Chop the chocolate and transfer it to a bowl.300 g milk chocolate
- Pour the hot cream over the chocolate, let it sit for a moment to soften, then mix thoroughly until smooth. Leave to cool..
- Whip the remaining cold cream (300 ml) into a thick whipped cream.
- Add the cooled chocolate and gently mix with a spatula.
- Cover the gelatin with a little cold water and set aside for 5 minutes to bloom.1 teaspoon gelatin
- After that time, briefly heat it (e.g., for 10 seconds in the microwave) until it becomes liquid.
- Add a spoonful of the chocolate cream and mix.
- Pour the gelatin into the remaining cream and vigorously mix with a spatula.
- Spread the cream over the set raspberry jelly.
- Immediately place the second chocolate sponge layer on top and refrigerate the cake.
Step 5 – prepare the chocolate ganache
- Heat the heavy cream in a saucepan.200 ml heavy cream
- Chop the chocolate and transfer it to a bowl.200 g chocolate
- Pour the hot cream over the chocolate and set aside for five minutes so the chocolate can soften.
- Stir the chocolate and cream thoroughly until you get a smooth glaze. Set aside to cool slightly.
- Pour the chocolate glaze over the top of the sponge cake and spread it evenly.
- Refrigerate the cake until the glaze sets.
- Before serving, cut the cake with a knife warmed in hot water.
- Store the cake in the refrigerator.
Film
Uwagi
Wartości Odżywcze
Chocolate cake with raspberries and cream – notes
Some time ago, my sister came to visit with her family, so I needed a nice cake. I don’t make layered cakes like this “Nocka cake” very often, because there’s no one to eat them in my four-person family. That’s why I use occasions like family visits to bake more “advanced” and larger cakes :)
This time I focused on the excellent combination of chocolate and raspberries. These flavours work perfectly together, and I have already combined raspberries with chocolate many times before – for example in the Balladyna cake or the raspberries in chocolate cake. Here, the base of the cake is a light and fluffy chocolate sponge made with dark cocoa. The sponge is cut into two layers and filled with juicy raspberries set in raspberry jelly, as well as a light and airy chocolate cream made with as much as 300 g of milk chocolate. If you like chocolate cakes like this, you absolutely have to try this recipe!
What ingredients are needed to prepare the Raspberry Night cake?
To prepare this cake, you will need a few basic ingredients. Below I’m listing the products I used, as well as possible substitutes.
- cocoa – you need unsweetened cocoa powder for the sponge cake. You can use regular or defatted cocoa; it must not be drinking cocoa powder!
- raspberries – I used fresh raspberries here, but you can also use frozen ones. In that case, do not thaw or blend them; simply add them frozen to the hot jelly – this will make it set faster.
- chocolate – in total, you will need as much as 500 g of chocolate for this cake. For the cream, I used 300 g of milk chocolate (the cream doesn’t turn out overly sweet, so don’t worry about the amount). For the topping, I used 200 g of chocolate – 100 g dark chocolate and 100 g milk chocolate. You can also make the topping using only dark chocolate or only milk chocolate. If you use only milk chocolate, reduce the amount of heavy cream needed to melt it to 150 ml.
- heavy cream – I used liquid heavy cream in a carton with 30% fat content. If you want a thicker and more stable chocolate cream, you can replace it with 36% cream instead.
How to efficiently prepare the raspberry chocolate cake?
To make the cake preparation as quick and efficient as possible, I highly recommend baking the chocolate sponge cake a day or even two days in advance. Once baked and cooled, wrap the sponge in cling film so it doesn’t dry out (I also don’t remove it from the baking pan at this stage). A sponge cake baked ahead of time is much easier and better to slice into layers – it doesn’t tear or crumble. If you’re not sure how to make a chocolate sponge cake with cocoa, you can watch my short video where I show how I make it.
Prepare the raspberry jelly, for example, in the morning on the day you are making the cake, as it will also take some time to set. Then making the cream and assembling the cake will take only a short time.
Can the chocolate raspberry cake be made with other fruits?
Of course! If you don’t like raspberries or can’t find them anywhere, you can make the cake with other fruits instead. These can be any small fruits such as strawberries, blueberries, or bilberries. As a last resort, you can also prepare a fruit jelly without any fruit added – just make it according to the instructions on the package, let it slightly thicken, then pour it over the sponge cake and refrigerate until it fully sets.
How many calories does a chocolate cake with raspberries have?
This “Nocka” cake, despite using a fairly large amount of chocolate and heavy cream, is not very high in calories. This is thanks to the light chocolate sponge cake, as well as the fruit and fruit jelly. In the table under the recipe, I’ve provided the calorie count per 100 g of cake (based on the ingredients I used). However, if you cut the cake into about 24 similar pieces, each one will contain approximately 213 kcal (carbohydrates – 18 g, protein – 5 g, fat – 14 g).
I hope this “Malinowa Nocka” raspberry cake will taste just as good to your loved ones as it did to my family :) Be sure to share your impressions in the comments under the recipe :)
P.S. By the way, I highly recommend following my Instagram profile, where you can easily save my recipes for later.
Recommended recipes for chocolate cakes with cream
Be sure to also try my other recipes for delicious chocolate cakes made with different creams, which are perfect for special occasions and holidays. Here I recommend, among others, three such recipes, and you can find many more on my blog.
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Raspberry Night Cake Recipe
A recipe for a delicious chocolate sponge cake layered with raspberries in raspberry jelly and a light chocolate cream made from milk chocolate. This layered chocolate cake with raspberries is an excellent idea for holidays, birthdays, and various family celebrations. Check out my detailed recipe with step-by-step photos and a short video, and be sure to make it for your loved ones.
