Raspberry & Chocolate Cake
A beautiful cake will look impressive for any occasion. This recipe will require a lot of preparation time for freezing and chilling.
Ingredients
8 g gelatine
water, As needed, cold
120 g dark chocolate, melted
120 g raspberry purée
70 g glucose
20 g butter
3 g gelatine powder
water, As needed, cold
15 g sugar
2 g pectin
140 g raspberry purée
30 g acacia honey
60 g ground almonds
15 g plain flour
60 g egg white, at room temperature
40 g caster sugar
50 g dark chocolate, melted
50 g almonds
20 g biscuits, crushed
10 g sprinkles
2.5 g gelatine powder
water, As needed, cold
250 ml liquid cream, cold
160 g dark chocolate, melted
125 ml whole milk
8 g gelatine
water, As needed, cold
145 ml liquid cream
210 g caster sugar
75 g water
70 g chocolate powder
Instructions
STEP 1/22
Line a baking tray with parchment paper.
Fit the Whisk Tool to the machine.
STEP 2/22
Add gelatine and water into a clean small bowl.
Stir until combined and set aside.
STEP 3/22
Add chocolate into a clean medium bowl and set aside.
STEP 4/22
Add purée and glucose into a medium saucepan.
Heat over a medium heat, stirring continuously.
Remove from the heat.
Transfer contents of the small bowl into the saucepan.
Stir until well combined.
Pour 1/3 of the contents of the saucepan into the medium bowl.
Stir until combined.
STEP 5/22
Add butter into the medium bowl.
Stir until well combined.
Pour contents of the medium bowl into the round tin.
Cover with plastic wrap.
Freeze for 3 hours.
STEP 6/22
Add gelatine and water into a clean small bowl.
Stir until combined and set aside.
STEP 7/22
Add pectin and sugar into a clean small bowl.
Stir until combined and set aside.
STEP 8/22
Add honey and purée into a clean medium saucepan.
Heat over a medium heat.
Transfer sugar mixture into the saucepan.
Whisk until well combined.
Heat over medium high heat until boiling.
Whisk continuously for 1 minute and remove from the heat.
Transfer gelatine into the saucepan.
Whisk until well combined and reaches room temperature.
Pour content of the saucepan into the round tin.
Spread until level.
Freeze for 4 hours.
STEP 9/22
Sift ground almonds and flour into a large bowl and set aside.
STEP 10/22
Attach the Mixer bowl to the machine and fit the splashguard.
Add egg whites and sugar into the Mixer bowl.
Whisk on speed 2 for 5 minutes.
Whisk on speed 4 for 5 minutes.
Whisk on speed 6 for 30 seconds until soft peaks form.
STEP 11/22
Preheat the oven to 160°C.
Carefully pour chocolate into the Mixer bowl.
Start the machine on speed Min.
With the machine running, gradually transfer contents of the large bowl into the Mixer bowl.
Mix on speed Min until fully combined.
Transfer content of the Mixer bowl into a piping bag.
Pipe a spiral pattern onto the lined baking tray about 18 cm in diameter.
Bake at 160°C for 12 minutes.
Cut out a 16 cm circle from the middle of the dacquoise.
Freeze for 1 hour.
STEP 12/22
Add almonds into a clean saucepan.
Heat over a low heat for about 3 minutes.
STEP 13/22
Add biscuits and praline into the saucepan.
Stir until well combined.
Spread a thin layer of praline over the dacquoise.
Freeze and continue.
STEP 14/22
Add gelatine and water into a clean small bowl.
Stir until combined and set aside.
STEP 15/22
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine and fit the splashguard.
Add cream into the Mixer bowl.
Whisk on speed 3 for 10 minutes.
Whisk on speed 5 until soft peaks form.
Transfer to the fridge to chill.
STEP 16/22
Add chocolate into a clean large bowl and set aside.
STEP 17/22
Add milk into a clean medium saucepan.
Heat over a low medium heat until simmering.
Remove from the heat.
Transfer gelatine into the saucepan.
Stir well until combined.
Pour 1/3 of the milk into the large bowl.
Whisk until combined.
Set aside and let cool to approx. 40°C.
Transfer cream into the large bowl.
Mix gently until well combined.
Pour contents of the large bowl into the round tin.
Place the dacquoise circle on top of the chocolate cream mixture.
Press down lightly.
Using a spatula, smooth the top down.
Wrap in plastic wrap.
Chill in the fridge overnight.
STEP 18/22
Add gelatine and water into a clean small bowl.
Stir until combined and set aside.
STEP 19/22
Add cream into a small saucepan.
Heat over a low heat.
STEP 20/22
Add sugar and water into a large saucepan.
Heat over a medium high heat until boiling.
Remove from the heat.
STEP 21/22
Sift cocoa into the large saucepan.
Stir slowly until combined.
Transfer contents of the small saucepan into the large saucepan.
Transfer gelatine into the large saucepan.
Mix until smooth.
Let cool until room temperature.
Stir gently.
Transfer chilled cake onto a cooling rack.
Place a large baking tray underneath the cooling rack to catch any excess glaze.
Slowly and smoothly pour the glaze over the top of the cake until covered.
Carefully transfer the cake to a serving plate.
Chill in the fridge for 6 hours.
STEP 22/22
To serve
Decorate with raspberries.
This cake is assembled with layers of raspberry ganache, a raspberry confit filling, dark chocolate dacquoise sponge and dark chocolate mousse. The praline mixture is made using traditional French crepe biscuits called “Gavottes” or “Feuilletine” when already crushed. If you are unable to find these, try using your favourite biscuit instead.
User generated recipes have not been re-tested by Kenwood.
Raspberry & Chocolate Cake
A beautiful cake will look impressive for any occasion. This recipe will require a lot of preparation time for freezing and chilling.
Ingredients
8 g gelatine
water, As needed, cold
120 g dark chocolate, melted
120 g raspberry purée
70 g glucose
20 g butter
3 g gelatine powder
water, As needed, cold
15 g sugar
2 g pectin
140 g raspberry purée
30 g acacia honey
60 g ground almonds
15 g plain flour
60 g egg white, at room temperature
40 g caster sugar
50 g dark chocolate, melted
50 g almonds
20 g biscuits, crushed
10 g sprinkles
2.5 g gelatine powder
water, As needed, cold
250 ml liquid cream, cold
160 g dark chocolate, melted
125 ml whole milk
8 g gelatine
water, As needed, cold
145 ml liquid cream
210 g caster sugar
75 g water
70 g chocolate powder
Instructions
STEP 1/22
Line a baking tray with parchment paper.
Fit the Whisk Tool to the machine.
STEP 2/22
Add gelatine and water into a clean small bowl.
Stir until combined and set aside.
STEP 3/22
Add chocolate into a clean medium bowl and set aside.
STEP 4/22
Add purée and glucose into a medium saucepan.
Heat over a medium heat, stirring continuously.
Remove from the heat.
Transfer contents of the small bowl into the saucepan.
Stir until well combined.
Pour 1/3 of the contents of the saucepan into the medium bowl.
Stir until combined.
STEP 5/22
Add butter into the medium bowl.
Stir until well combined.
Pour contents of the medium bowl into the round tin.
Cover with plastic wrap.
Freeze for 3 hours.
STEP 6/22
Add gelatine and water into a clean small bowl.
Stir until combined and set aside.
STEP 7/22
Add pectin and sugar into a clean small bowl.
Stir until combined and set aside.
STEP 8/22
Add honey and purée into a clean medium saucepan.
Heat over a medium heat.
Transfer sugar mixture into the saucepan.
Whisk until well combined.
Heat over medium high heat until boiling.
Whisk continuously for 1 minute and remove from the heat.
Transfer gelatine into the saucepan.
Whisk until well combined and reaches room temperature.
Pour content of the saucepan into the round tin.
Spread until level.
Freeze for 4 hours.
STEP 9/22
Sift ground almonds and flour into a large bowl and set aside.
STEP 10/22
Attach the Mixer bowl to the machine and fit the splashguard.
Add egg whites and sugar into the Mixer bowl.
Whisk on speed 2 for 5 minutes.
Whisk on speed 4 for 5 minutes.
Whisk on speed 6 for 30 seconds until soft peaks form.
STEP 11/22
Preheat the oven to 160°C.
Carefully pour chocolate into the Mixer bowl.
Start the machine on speed Min.
With the machine running, gradually transfer contents of the large bowl into the Mixer bowl.
Mix on speed Min until fully combined.
Transfer content of the Mixer bowl into a piping bag.
Pipe a spiral pattern onto the lined baking tray about 18 cm in diameter.
Bake at 160°C for 12 minutes.
Cut out a 16 cm circle from the middle of the dacquoise.
Freeze for 1 hour.
STEP 12/22
Add almonds into a clean saucepan.
Heat over a low heat for about 3 minutes.
STEP 13/22
Add biscuits and praline into the saucepan.
Stir until well combined.
Spread a thin layer of praline over the dacquoise.
Freeze and continue.
STEP 14/22
Add gelatine and water into a clean small bowl.
Stir until combined and set aside.
STEP 15/22
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine and fit the splashguard.
Add cream into the Mixer bowl.
Whisk on speed 3 for 10 minutes.
Whisk on speed 5 until soft peaks form.
Transfer to the fridge to chill.
STEP 16/22
Add chocolate into a clean large bowl and set aside.
STEP 17/22
Add milk into a clean medium saucepan.
Heat over a low medium heat until simmering.
Remove from the heat.
Transfer gelatine into the saucepan.
Stir well until combined.
Pour 1/3 of the milk into the large bowl.
Whisk until combined.
Set aside and let cool to approx. 40°C.
Transfer cream into the large bowl.
Mix gently until well combined.
Pour contents of the large bowl into the round tin.
Place the dacquoise circle on top of the chocolate cream mixture.
Press down lightly.
Using a spatula, smooth the top down.
Wrap in plastic wrap.
Chill in the fridge overnight.
STEP 18/22
Add gelatine and water into a clean small bowl.
Stir until combined and set aside.
STEP 19/22
Add cream into a small saucepan.
Heat over a low heat.
STEP 20/22
Add sugar and water into a large saucepan.
Heat over a medium high heat until boiling.
Remove from the heat.
STEP 21/22
Sift cocoa into the large saucepan.
Stir slowly until combined.
Transfer contents of the small saucepan into the large saucepan.
Transfer gelatine into the large saucepan.
Mix until smooth.
Let cool until room temperature.
Stir gently.
Transfer chilled cake onto a cooling rack.
Place a large baking tray underneath the cooling rack to catch any excess glaze.
Slowly and smoothly pour the glaze over the top of the cake until covered.
Carefully transfer the cake to a serving plate.
Chill in the fridge for 6 hours.
STEP 22/22
To serve
Decorate with raspberries.