Cakes & Cake Design
Summer Chocolate and Raspberry Cake
Original FunCakes recipe
This delicious chocolate cake with raspberries is perfect for summer. It is sweet, fresh, and especially made with a chocolate sponge cake.
- Resting
- 1 h
- Prep
- 45 min
- Cook
- 40 min
- Total
- 2 h 25
- Servings
- 16 - 20 people
Estimated nutrition per serving · 305 kcal
Servings · 18
- Energy
- 305 kcal
- Fat
- 22.5 g
- Saturates
- 13.9 g
- Carbohydrate
- 21 g
- Sugars
- 11.5 g
- Fibre
- 1.5 g
- Protein
- 4.4 g
- Salt
- 0.2 g
The Patissland kit for this recipe
The products used in this recipe, available in our shop.
Steps
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Preheat the oven to 175°C (160°C for convection oven).
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Prepare 400 grams of FunCakes chocolate sponge mix according to the package instructions. Grease the pan with baking spray and pour the batter into the pan. Bake the cake for 35 to 40 minutes. Do not open the oven during baking! The cake is ready when it is springy to the touch. Unmold the cake immediately after baking and let it cool on a rack.
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Whip the cream with the powdered sugar.
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Cut the cake in half using a cake leveler. Place the first layer on a cake board and spread cream over it. Place some raspberries on the cream, then put the second layer on top. Also cover this layer with cream and raspberries. Next, place the final layer and cover the whole cake with a thin layer of cream to fill in holes and smooth bumps. Refrigerate for 30 minutes, then apply another layer of cream using a scraper to smooth the edges.
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You can decorate the cake with cream rosettes, raspberries, or grated chocolate.
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