Eggless Raspberry Chocolate Cake… The joy of small desserts! An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful quite delightful. The raspberries were quite special here though you can always use strawberries if you like.
It’s not often I use fresh raspberries. When I do, I like to make it special just like this no gelatine, vegetarian pistachio panna cotta below topped with a raspberry compote, or then the petite dessert cake I’m sharing today.
I had a small batch of the freshest raspberries and the colour just had me so inspired that I had to make something pretty, something colorful, and of course something preferably with chocolate as soon as possible. Why chocolate? It’s one of my most favourite ingredients to play with, one that pairs beautifully with any red berries! I’ve even written a cookbook on chocolate, published by Penguin.
This pretty little cake seems perfect for Spring. Raspberries are very very perishable here, so the Eggless Raspberry Chocolate Cake was what I made in a hurry. It’s another small dessert added to my repertoire of petite colourful desserts, something I absolutely love creating!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Raspberry Chocolate Cake
Ingredients
Eggless chocolate sponges (makes four 4″ cakes)
- 105 g buttermilk
- 25 g oil
- 50 g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 10 g cocoa powder
- 75 g all purpose flour/maida
125g fresh raspberries
Chocolate ganache
- 200 g cream 25% fat
- 160 g 54% dark chocolate chopped
Mascarpone filling
- 200 g cream 25% fat
- 2 tsp agar agar
- 20 g sugar (to taste}
- 100 g white chocolate chopped
- 200 g mascarpone
Instructions
Eggless chocolate sponges
- Preheat the oven to 180C. Line the base of four 4″ dessert rings tin with foil and the sides with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Divide the batter between the tins.
- Bake for 15-17 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Chocolate ganache
- Heat the cream and add the chocolate to it. Cover until chocolate melts, then stir until smooth.
Mascarpone filling
- Whisk the cream and agar agar in a saucepan and simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
- Pour over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Whisk in the mascarpone just before you need to do the filling.
Assemble
- Secure an acetate sheet snugly around the eggless chocolate sponge.
- Pour over the chocolate ganache, approx 100g per cake. Place it in the freezer for about 30 minutes until firm.
- Scatter over a layer of fresh raspberries., about 15-16 per cake.
- Top the berries with the mascarpone cream, approx 125g per cake.
- Place in the freezer for 4-5 hours until frozen, peel off the acetate sheet and leave to set in the fridge overnight.
- Top with melted chocolate ganache if desired. Garnish with fresh berries.
En primer lugar muchísimas gracias por tus recetas…son maravillosas y en segundo lugar intenté hacer ésta tarta que quedó muy rica pero no tan bonita.La mezcla del mascarpone con chocolate blanco y gelatina en polvo no me quedó con esas ondas tan bonitas me quedó totalmente recto…. porqué pasó esto? Que hice mal??? Beso gigante ??
Thank you so much for your sweet words Olga. I used agar agar and can see you used gelatin. The trick is to get the batter at the right consistency, flowing but not too loose. Just smooth enough to gently hang on to the curves of the fruit. It takes some practice and I’m sure you’ll nail it ♥