Chocolate Raspberry Cream Cake
A chocolate sponge cake with mascarpone cream filling and chocolate ganache glaze.
Recipe type: Dessert
  • For the chocolate sponge:
  • 7 eggs
  • 250g caster sugar
  • 200g plain flour
  • 50g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Best quality red raspberry jam, for assembly
  • Fresh raspberries, for assembly
  • For the cream filling:
  • ½ cup heavy cream
  • 113g mascarpone cheese, room temperature
  • ¼ cup confectioners’ sugar
  • 1 vanilla pod, seeds scraped
  • For the ganache glaze:
  • 75ml heavy cream
  • 100g chopped dark chocolate
  1. For the chocolate sponge: Preheat oven to 160°C fan forced. Grease and line 2 x 20cm springform cake pans.
  2. Add eggs and sugar to a heatproof bowl of an electric mixer, and set over a saucepan of simmering water over very low heat. Whisk the mixture until 37°C. Remove the bowl from the heat and beat with an electric mixer on a medium-low speed for 5-8 minutes or until the mixture has cooled and thickened to a mousse-like consistency. Sift the flour, cocoa powder and baking powder together twice. Using a large metal spoon, fold the dry mixture into the egg mixture in 3 batches until combined, adding the vanilla extract with the first dry batch.
  3. Pour the mixture into the lined cake pans and smooth surface. Bake for 20-25 minutes or until sponge springs back when lightly touched. Allow to cool for 10 minutes in the pans, then turn out onto wire racks. Cool completely.
  4. For the cream filling: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone, confectioners’ sugar and vanilla seeds until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated.
  5. For the ganache glaze: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside. Bring the cream to just below boiling point in a small saucepan. Remove from the heat, then add the melted chocolate and stir until smooth. Allow to cool until thick but still pouring consistency.
  6. Assembly: Place one cake on serving plate. Spread a layer of best quality red raspberry jam on top (however much you like). Dollop and gently spread with an offset spatula the mascarpone cream filling on top. Leave some space around the edge to allow the filling to spread after the top layer is placed on it. Place the second cake on top of the mascarpone cream filling, with the flat side facing up. Push down very gently to make sure the top is even and flat. Pour chocolate ganache on top and spread it evenly to the edges with an offset spatula, allowing some chocolate to drizzle down the sides of the cake. Evenly dot the rim of the cake with fresh raspberries.
Recipe by sweetest kitchen at