Eggless Raspberry Chocolate Cake
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 delightful. The raspberries were quite special here though you can always use strawberries if you like. Makes 4 small cakes.
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.