Are your cakes tasty, but perhaps a bit lackluster in terms of appearance? If you want to serve something that really wows, and pleases multiple palates at once, give our 3-in-1 dessert a try!
Yellow Chocolate Raspberry Cake
Are your cakes tasty, but perhaps a bit lackluster in terms of appearance? If you want to serve something that really wows, and pleases multiple palates at once, give our 3-in-1 dessert a try!
Equipment
- Hand mixer
- Springform cake pan
- Square cake pan
- Casserole Dish
- Fine sieve
Ingredients
- 2 sticks butter, melted
- 1 2/3 cups flour
- 6 eggs
- 3/4 cup sugar
- 2/3 cup milk
- 1 tsp baking powder
- 1 pinch salt
- 2 tbsp cocoa powder for the chocolate cake
- 1 1/3 cups raspberries
- 1/2 cup sugar
- 1/3 cup water
- 1 cup cream cheese
- 2/3 cup heavy cream
- 1 tbsp vanilla extract
- powdered sugar for decoration
- fresh raspberries for decoration
- mint leaves for decoration
Instructions
- For the yellow cake, combine the melted butter, flour, eggs, sugar, milk, baking powder, and salt with a hand mixer. Pour 1/3 of the yellow cake batter into a smaller bowl and set aside for later.
- For the chocolate cake, add the cocoa powder to the remaining cake batter and mix well.
- Line the bottom of a springform cake pan with parchment paper and grease the sides. Place a small casserole dish upside-down in a square cake pan. Prop the springform cake pan against the casserole dish in the square cake pan so that it's at an angle. Pour the chocolate cake batter into the springform cake pan, transfer the square cake pan to a preheated oven, and cook at 325°F for 25 minutes.
- Remove the square cake pan from the oven. Rotate the tilted springform cake pan 180° and pour the yellow cake batter into the other side of the springform cake pan. Put the square cake pan back in the oven and cook at 325°F for 20 minutes.
- For the raspberry cream, bring the raspberries, sugar, and water to a boil in a saucepan over medium heat. Pass the mixture through a fine sieve and let cool for 1 hour. Beat the cream cheese, heavy cream, and vanilla extract with a hand mixer and gently fold it into the raspberry puree. Place the springform cake pan on a flat surface, pour the raspberry cream on top, and smooth it out. Refrigerate the cake for 1 hour.
- Carefully remove the ring from the springform cake pan. Cut a triangle out of the middle of a thick sheet of paper and place the outer piece of paper on the cake. Sieve powdered sugar over the triangle cutout, remove the piece of paper, and garnish with fresh raspberries and mint leaves.
VIDEO
Get the recipe for the 3-In-1 Panna Cotta featured in the bonus video.