I think this is a top cake! The combination of the dark chocolate base with a fresh mousse of raspberries and blueberries is really delicious. And: perfect for the season, because of fruit in abundance!
It is also a cake that is as impressive as it is easy to make. All you really need is a little patience because the chocolate cake has to cool down before you can pour the raspberry mousse on top. And then the mousse must also be given time to stiffen, it takes at least 4 hours, but an entire night is even better. Otherwise, it will drip off your cake. Tip: make it a day in advance. And please don’t let the waiting time stop you, because this cake is really worth it!
In any case, the bottom of this chocolate cake is an absolute winner, it is really ready in no time, super tasty and the perfect basis for anything and everything! As I have made it now, it is a bit lighter, and you can top it off with a firm mousse for example. But you can also add an extra egg to the batter and replace the flour with flour and you have a very solid brownie-like bottom. Delicious with some chopped nuts, or very simply with fresh fruit and a little icing sugar, perfect!
What you need for 1 cake with approximately 12 slices
200 gr dark chocolate, in pieces
200 gr butter, in cubes
125 gr + 4 tbsp sugar
2 heaped tbsp self-raising flour
250 ml of whipped cream
300 gr real Greek yogurt
5 sheets of gelatin
150 gr raspberries + extra for garnish
150 gr blueberries + extra for garnish (you can replace the fruit with frozen fruit)
What you will do for the chocolate cake with raspberries
Preparation: 35 minutes + Oven, cooling and cooling: 8 – 24 hours
Preheat the oven to 200 degrees. Cover the bottom of a round baking pan (I use a 22 cm (but 24 cm is also possible) diameter) and the edges with baking paper.
Melt the chocolate with the butter au bain-marie. Stir at the end and let it cool slightly.
Beat the eggs fluffy and light yellow together with 125 g sugar and then fold in the self-raising flour.
Fold the melted chocolate into the egg mixture and pour it into the baking tin.
Bake in the oven for 20 – 25 minutes. Check after 20 minutes whether the cake is already done. Let cool completely in the baking tin.
Make the raspberry mousse by whipping the whipped cream with 2 tbsp sugar and fold in the Greek yogurt.
Meanwhile, soak the gelatin in a container with cold water.
ut the raspberries and blueberries in a saucepan with a little water and 2 tbsp sugar. Bring to a boil and stir occasionally until the raspberries are puree. Then remove from the heat and pass through a fine sieve so that the seeds and skins remain. Let it cool slightly.
Then squeeze out the gelatin and stir the gelatin per leaf through the warm raspberry puree until it is completely absorbed. Add the raspberry puree to the whipped cream mixture and gently fold until you have an even mass. Pour the raspberry mixture onto the cooled chocolate cake (in the baking tin). Is there still a leftover raspberry puree in the pan? Finally pour this over the cake and stir with a skewer: this will give you that beautiful swirl on the top!
Let the cake stiffen in the fridge for at least 4 hours, but preferably overnight. Serve the chocolate cake with raspberry mousse and some fresh raspberries and blueberries.