Chocolate Raspberry Cake 

Chocolate Raspberry Cake
Ingredients
Makes about 6 servings
Mascarpone Frosting
70 g sugar
140 ml heavy cream
90g dark chocolate, chopped
140 ml heavy cream, cold
180 g Mascarpone cheese
Chocolate Sponge
80 g all-purpose flour
30g cocoa powder
pinch of salt
4 eggs
100 g sugar
1 tsp. vanilla extract
30 g melted butter
Jam for filling
6 tbsp. raspberry jam
Chocolate Glaze
100g dark chocolate, melted
60g milk chocolate, melted
40 ml vegetable oil
For decoration
fresh raspberries
fresh mint leaves
1) Prepare Mascarpone frosting. Place chopped chocolate into a large bowl. Heat the cream with sugar in a small saucepan until it boils to the edges and until sugar dissolves. Remove from heat and pour over the chocolate. Let sit for 2 minutes and then stir until smooth. Then add cold heavy cream and Mascarpone cheese, mix until smooth.
2)Place plastic wrap directly on surface of cream and refrigerate for 4-6 hours, or until thoroughly chilled.
3) Prepare chocolate sponge. Preheat oven to 180 °C / 350 °F. Grease then line a baking sheet (35x45cm) with baking paper. Set aside.
4) Sift together the flour, cocoa and salt. Mix them well to disperse evenly.
5) In the large bowl, beat eggs with electric mixer on high speed unit 1 min until foamy. Gradually add sugar then continue beating on high for 10-12 minutes or until the mixture is pale and tripled in volume. Then add vanilla extract.
6) Stop using the mixer, gradually add dry ingredients. Fold gently with a spatula or big spoon until all lumps are gone! (Check the bottom of the bowl carefully! Flour sank to the bottom of the bown. Cake batter should be lump free). Add melted butter and stir together until just combined.
7) Pour the batter into your prepared tin, tipping it from side to side to get it into all the corners and level all over.
8) Bake for 12 to 15 minutes until a toothpick comes out clean.
9) Transfer the cake to a wire rack, and cool until it reaches room temperature.
10) Cold frosting whip until stiff peaks form.
11) Assembly. Trim the edges of chocolate sponge. Cut vertically in three equal strips.
12) Spread evenly a thin layer of raspberry jam, about 2 tbsp of jam for strip. Spread a thin layer of frosting onto each strip.
13) Add the second layer of cake and repeat the jam and frosting. Add the final layer of cake on top, spread of raspberry jam, about 2 tbsp of jam. Frost the top and outside of the cake with the cream. Set the cake in the refrigerator for 2 hours.
14) Prepare chocolate glaze. Place melted dark and milk chocolate, into a bowl. Add oil and stir to combine.
15) Cut the cake in 6 rectangular pieces.
16) Pour the glaze immediately over each the chilled cake to create a smooth surface. Refrigerate for about 1 hour to set.
17) Decorate the top with the remaining cream, fresh raspberries and fresh mint leaves.
Music
1) John Deley and the 41 Players - Ersatz Bossa
2) Dan Lebowitz - To Weather a Storm
3) Kevin MacLeod - DD Groove
DD Groove by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...)
Source: incompetech.com...
Artist: incompetech.com/