Recipe for chocolate cake with pink raspberry cream | Ankarsrum
Recipe for a moist sponge cake topped with fluffy pink raspberry cream and fresh raspberries. A chocolate dream with a beautiful topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ankarsrum.com.
Ingredients
- 7 tbsp (100 g) unsalted butter
- 1 cup granulated sugar
- 2 eggs
- ¾ cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla sugar (or 1 tsp vanilla extract)
- 1 cup heavy whipping cream
- ½ cup frozen raspberries, thawed
- 1 tsp powdered sugar (optional)
- 1 container (about 4.5 oz / 125 g) fresh raspberries
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