Chocolate and Raspberry Cake

Torta cacao e lampone | tortaoragione.it

Italian chocolate sponge cake with vanilla syrup, filled with raspberry jam, finished with whipped cream, fresh raspberries and dark chocolate flakes.
This cake is on the easy side. Once the Italian sponge cake and the syrup are done, it’s just a matter of assembling everything.

Maybe the syrup was not strictly necessary, as the jam and the cream make make it quite moist. Nevertheless I loved the cake extra juicy and the result was very palatable.

Chocolate and Raspberry Cake

Prep Time30 mins
Cook Time25 mins
Servings: 6
Ingredients for a 20 cm (8 in) pastry ring or cake pan

Ingredients

For the Italian chocolate sponge cake:

  • 100 g eggs 3.5 oz
  • 75 g egg yolks 2.6 oz
  • 105 g sugar 3.7 oz
  • 45 g flour 1.6 oz
  • 25 g potato starch 0.9 oz
  • 20 g unsweetened cocoa powder 0.7 oz
  • tip of a tsp powdered vanilla bourbon (or vanilla extract)

For the vanilla syrup:

  • 150 g water 5.3 oz
  • 150 g sugar 5.3 oz
  • the tip of a tsp of powdered vanilla bourbon or extract

For the assembly:

  • 150 g raspberry jam 5.3 oz
  • 150 g whipping cream 5.3 oz
  • ½ tbsp confectionary sugar
  • 100 g fresh raspberries 3.5 oz
  • a small piece of dark chocolate

Instructions

For the Italian chocolate sponge cake:

  • In the stand mixer fitted with whisk attachment beat the eggs (but not the yolks) together with the sugar at high speed for a few minutes, until fluffy and light in color.
  • Add the egg yolks and vanilla powder, or extract.
  • Work at high speed for approximately 13 minutes.
  • Meanwhile sift together flour, potato starch and cocoa powder.
  • Butter and flower the pastry ring, or cake pan. Preheat the oven at 180° C (355° F).
  • After 13 minutes stop the mixer, add half of the flours and pulse for a few seconds. Add the remaining part of the flours and pulse again to mix.
  • Using a spatula carefully fold the mixture to check if the flours have been absorbed.
  • Pour the mixture inside the prepared cake pan and distribute evenly. If using the cake ring, place it on a oven tray lined with parchment paper and pour the mixture in it.
  • Bake at 180° C (355° F) with the oven door slightly open for approximately 25-27 minutes.
  • With a finger softly press the top of the sponge cake. If it comes back up, it's ready.
  • Sprinkle with sugar before turning it upside down on a piece of parchment paper.
  • Let it cool off completely before cutting it.

For the vanilla syrup:

  • Put the water and sugar in a small pot on low heat. When the sugar has dissolved add the vanilla powder (or extract) and stir. Let it cool off.

Assembly:

  • Start whipping the cream and when it gets some volume add the confectionary sugar. Whip the cream to a medium-to-soft consistency.
  • Cut out the top part of the sponge cake. Then cut it in half horizontally.
  • Moisten the top of the first disc with some of the syrup.
  • Spread some (according to taste) of the raspberry jam on top of the disc.
  • Place the other disc on top and moisten again with the syrup.
  • Spread the whipped cream on top.
  • Garnish with the raspberries and finish with grated dark chocolate.
  • Store in the fridge up to 3 days.
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