Baking an exquisite cake at home is simple, just learn how to make a chocolate cake with raspberry marmalade – a beautiful, moist and delicious cake with berry and chocolate flavor.
Summary
| Cook Time | 4 hour |
| Total Time | 4 hour |
| Course | Baking |
| Servings (Default: 7) |
Ingredients
Ingredients- Almond flour – 120 Grams
- Wheat flour – 25 grams
- Sugar – 380 grams (150g in dough, 50g in syrup, 30g in cream, 150g in marmalade)
- Cocoa – 25 Grams
- Egg – 5 Pieces
- Baking powder – 1 teaspoon
- Water – 100 Milliliters
- Raspberry puree – 150 Milliliters (50ml in dough, 100ml in cream)
- Cognac – 30 Milliliters
- Chocolate – 300 Grams (200g for cream, 100g for icing)
- Oil – 200 Grams
- Raspberry – 300 Grams
- Agar-agar – 5 Grams
- Cream 33% – 150 Grams
Print Recipe
Pin Recipe Instructions
- Prepare the marmalade: put the raspberries in a blender, chop in mashed potatoes, add sugar and put on fire. Heat to dissolve the sugar. Pass the raspberries through a sieve to make the jam.
- Transfer the jam to a heat-resistant dish, take out two tablespoons of syrup and mix with agar-agar. Send the agar-agar back to the mass, bring to a boil, stirring constantly, and remove from heat. Pour the syrup into a mold and refrigerate for 1-2 hours.
- For syrup, mix raspberry puree with water, sugar and cognac. Stir, put on fire and simmer until thick, for 6 minutes. For the cream, mix raspberry puree with chocolate, cognac, sugar and stir.
- Heat the mixture over a fire and melt the chocolate. Whisk in soft butter with a blender for 5 minutes. Add all the raspberry and chocolate to the butter and stir until smooth. Put the cream in the refrigerator for 1 hour.
- Prepare a sponge cake: separate the yolks from the whites at room temperature and beat until light foam. Add sugar and beat again until sugar dissolves. Whisk the whites with a blender until fluffy.
- Add sugar and whisk again. Gently mix with the yolks with a spatula, stirring to one side. Sift through all the flour, cocoa, and baking powder. Mix the flour mixture with the egg mixture and stir to one side
- Transfer the dough to a multicooker greased with vegetable oil, set the “Bake” mode and bake for 1 hour. Cool the cake and cut into 2 pieces.
- Remove the marmalade: dip the bottom of the mold in boiling water, line the marmalade with parchment on top and cover with a plate. Turn the marmalade over gently. Line the mold with a diameter of 20 cm completely with parchment.
- Put the cake in a mold, soak in the syrup and put the cream on top. Gently transfer the marmalade from the parchment to the cream. Brush with cream again and lay out the biscuit.
- Press down on the cake with a plate and refrigerate overnight. Mix chocolate and cream, heat, stir until smooth. Cover the cake with ganache and garnish with berries.
Bon Appetit!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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