Chocolate cake with cream cheese frying and raspberries

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 175 degrees. Cover the springform tin of 18 With a sheet of baking paper and spray the sides with baking spray or lubricate very lightly with olive oil.

2. 02

   STEP 2

   Done

   Strain the flour, baking powder, cocoa powder and salt over a bowl and stir the crystal and bark sugar until it is completely mixed.

3. 03

   STEP 3

   Done

   Beat the olive oil, coffee, buttermilk, eggs and vanilla extract in a second bowl. Then stir in the dry matter until the batter is well mixed. Don't stir too long.

4. 04

   STEP 4

   Done

   Make the batter in the spring form and fry the chocolate cake 45 - 50 minutes in the preheated oven. Start From 40 minutes of checking. Put a satep pick in the middle of the cake and as soon as it comes out completely dry the cake is cooked.

5. 05

   STEP 5

   Done

   Remove the chocolate cake from the oven and put the spring form on a wire rack. Late 15 cool for minutes and gently remove the edge. Then let cool completely.

6. 06

   STEP 6

   Done

   Make the cream cheese frying by first melting the white chocolate au bain-marie. Let cool to lukewarm. That melting can also be in the microwave, but that always goes wrong with me so don't ask me how.

7. 07

   STEP 7

   Done

   Beat the cream cheese and butter creamy and light with the (hand) mixer. Because it's only a small amount, I find a hand mixer easier to use. Start at low speed and increase speed to medium. Knock approx. 2 minutes. Then add the melted white chocolate and vanilla extract and keep knocking until it is creamy. Now the powdered sugar goes into three parts. Keep knocking until you have a silky and creamy frosting.

8. 08

   STEP 8

   Done

   You can store it covered in the refrigerator until use. Get 15 minutes before you decorate out of the fridge.

9. 09

   STEP 9

   Done

   Put the cooled chocolate cake flat on your work surface and hold your hand on top of the cake for back pressure. Cut the cake completely from the middle with a sharp bread knife. Gently open the cake and brush the bottom layer generously with the cream cheese frying. Then put the top back on.

10. 10

    STEP 10

    Done

    Put your chocolate cake on a nice plate or cake plate and brush the top with the remaining frosting. Garnish this with the fresh raspberries and then decorate, at your discretion, with sprinkles or color powder.

11. 11

    STEP 11

    Done

    Save tip: You can make the chocolate cake perfect 2 Store in a refrigerator for days. I know from my own experience that this still tastes delicious. I had it covered loosely with foil because I don't have high pie boxes. But such a box is the ideal way to keep your chocolate cake in the fridge.