Raspberry Chocolate Cake - Hallonchokladtårta

RASPBERRY CHOCOLATE CAKE
Hallonchokladtårta

Chocolate and raspberries go so well together. You can prepare the chocolate glazing and the layers the day before and glue the layers together with the raspberries in between, which will make the cake extra juicy. Glaze and decorate the cake shortly before serving.

Makes 1 cake

Sticky cake layers:

7 oz butter or margarine
4 eggs
1 ¾ cups sugar
2 cups flour
½ cup cocoa
1 tablespoon vanilla sugar
dash salt

butter or margarine for the baking pans

Filling:

7 to 8 oz raspberries, fresh or frozen and thawed

Glazing:

½ lb dark chocolate
1 cup heavy cream
1 tablespoon honey
1 ¾ oz butter or margarine

fresh raspberries for decoration, if  desired

Attach a baking paper to the bottom of 2 springform pans, diameter approx 9 inches. Grease the sides of the pans. If you don’t have two pans of the same size, you can of course bake the cakes one by one …

Melt the fat. Beat eggs and sugar lightly and stir the fat into the mixture. Mix flour, cocoa, vanilla sugar and salt and stir this into the egg batter. Divide the batter evenly in the two pans and spread it out. Bake in the lower part of the oven at 390F for 10 to 15 minutes – the cakes should still be “rocky”. Allow to cool, then loosen from the pan but still on the bottom plates.

Sprinkle the raspberries on top of one of the cakes and put the other one on top. Now you can leave it to the next day!

Chop the chocolate for the glazing rather finely. Bring cream and honey to a boil, remove from heat and quickly stir the chopped chocolate into the hot cream. Stir until all chocolate has melted. Add the fat in small dabs and stir it all together to a smooth batter. Let the glazing set in room temperature until the day after. Store in the fridge if you are in a hurry, but check closely so that it doesn’t get too cold and too hard.

Spread the glazing on top and on the sides of the cake and decorate with fresh raspberries if you wish.

Enjoy!

Bella