Chocolate Cake with Heavy Cream and Raspberries

Name: Chocolate Cake with Heavy Cream and Raspberries
Ingredients: 120 g flour; 120 g butter; 150 g sugar; 150 g sour cream; 60 g chocolate; 30 g cocoa powder; 2 eggs; 1 tsp vanilla sugar; 1 tsp baking powder; 500 g heavy cream 30-33%; 70 g powdered sugar; 1 packet gelatin (10 g); 300 g raspberries (approximately); 1 packet raspberry jello (for 400 ml)

Today I'm sharing a new and delicious cake featuring fragrant raspberries. The base is a moist chocolate crust in the style of a Brownie, beautifully complemented by a whipped heavy cream mousse with lovely pockets of tangy, aromatic raspberries, and the whole cake is topped with a bright, eye-catching raspberry jello layer. It's delicious, simple, and absolutely irresistible. I think this cake will be a hit with every brownie lover out there — it was a big hit with me and all my taste testers, and I hope you'll enjoy it too!

Ingredients:

Crust:
120 g flour
120 g butter
150 g sugar
150 g sour cream
60 g chocolate
30 g cocoa powder
2 eggs
1 tsp vanilla sugar
1 tsp baking powder
Mousse:
500 g heavy cream 30-33%
70 g powdered sugar
1 packet gelatin (10 g)
300 g raspberries (approximately)
Also:
1 packet raspberry jello (for 400 ml)

How to cook chocolate cake with heavy cream and raspberries

Break the chocolate into pieces and cut the butter into chunks, then place them in a bowl.

Melt the chocolate and butter together into a smooth mixture in the microwave or over a double boiler. Let cool slightly.

In a separate bowl, mix together the flour, cocoa, and baking powder.

Lightly beat the eggs, sugar, and vanilla sugar together with a whisk.

Add the chocolate mixture and sour cream, and beat to combine.

Add the dry mixture and beat just until the flour is incorporated — don't overmix.

Grease a baking pan with butter (I used a 25x25 cm pan), pour in the batter, and spread it evenly. Place in an oven preheated to 180°C. Bake for approximately 15–25 minutes. A reminder: when baking brownies, it's important not to overbake them so they don't dry out. Check with a toothpick early — as soon as there's no wet batter on it, take them out right away.

Let the finished crust cool completely.

Whip the heavy cream to a fairly thick consistency, gradually adding the powdered sugar.

Soak the gelatin in 50 ml of water ahead of time and let it sit for 10 minutes, or for the time indicated on the package. Then heat it until hot so the gelatin dissolves completely. Let it cool. Pour the gelatin into the whipped cream (pour it over the beaters while continuing to whip), then beat a little more.

Arrange the raspberries over the crust.

Pour the cream mixture on top and spread it evenly. Refrigerate until set, about 2–4 hours.

Prepare the jello according to the package instructions, then refrigerate until slightly thickened.

Pour it over the cream layer and let it set completely.

This chocolate cake with cream mousse, raspberries, and raspberry jello is sure to delight every fan of chocolate baked goods and fragrant raspberries!