Ingredients
Chocolate Cake
- 7 tbsp (100 g) unsalted butter
- 1 cup granulated sugar
- 2 eggs
- ¾ cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla sugar (or 1 tsp vanilla extract)
Pink Raspberry Whipped Cream
- 1 cup heavy whipping cream
- ½ cup frozen raspberries, thawed
- 1 tsp powdered sugar (optional)
Decoration
- 1 container (about 4.5 oz / 125 g) fresh raspberries
Chocolate Cake with Pink Cream
A beloved classic with a beautiful twist – this rich and gooey chocolate cake is topped with fluffy whipped cream tinted with raspberry juice and garnished with fresh berries. A simple yet elegant dessert perfect for everyday indulgence or special occasions.
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Preheat the oven to 350 °F (or 320 °F convection). Grease and flour a springform pan, about 9.5 inches in diameter.
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Melt the butter in a saucepan, then remove from heat.
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Set up your Ankarsrum Assistent Original with the Beater Bowl and Balloon Whisks.
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Add the melted butter, sugar, and eggs to the bowl. Mix on low speed until smooth.
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Add the flour, cocoa powder, and vanilla sugar. Mix just until combined.
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Pour the batter into the prepared pan and bake in the center of the oven for about 15 minutes. The cake should have a soft, fudgy center.
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Let the cake cool completely in the pan.
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Press the thawed raspberries through a fine mesh sieve to extract the juice.
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Thoroughly clean and dry the Beater Bowl and Balloon Whisks. Reassemble the Assistent.
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Whip the cream until light and fluffy. Slowly add the raspberry juice while whipping, until the cream turns a soft pink. Sweeten with powdered sugar if desired.
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Spread a generous layer of raspberry whipped cream over the cooled cake. Garnish with fresh raspberries.
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Tip! For an extra finishing touch, grate some dark chocolate over the top or add a few mint leaves. The cake can be baked a day in advance, but wait to add the topping until just before serving.
