Chocolate And Raspberry Gateau Recipe

In this article, you will learn how to make a chocolate and raspberry gateau cake - a fluffy cake with whipped cream in-between the layers. If you don’t have a lot of baking experience, don't worry! This recipe was designed to be easy and straightforward to follow, so anyone can make this cake!

Overview

1. What is a chocolate and raspberry gateau?
2. What ingredients do I need?
3. Nutrition Facts
4. How to make Chocolate and Raspberry Gateau

1. What is a chocolate and raspberry gateau?

This gateau cake is a light, airy and spongy cake, thanks to the potato flour, with whipped cream in-between the layers and raspberries laid out on top. The chocolate and raspberries are a fresh and sweet combination, perfect for any special occasion.

2. What ingredients do I need?

You can find these ingredients easily at our online shop or at a Longdan store. For best results, we recommend using the exact ingredients listed below. 

CAKE

FILLING AND TOPPING

  • 150ml double cream
  • 75g white chocolate
  • 1 tbsp sugar
  • 75g milk chocolate
  • 15g butter
  • 300g raspberries

3. Nutrition Facts

Typical values

Per 100g

Energy

322kcal/1370kJ

Fat

0.1g

of which saturates

0.1g

Carbohydrate

79.3g

of which sugars

0.1g

Fibre

0.8g

Protein

0.6g

Salt

0.03g


4. How to make the Chocolate and Raspberry Gateau

    There are two main parts to creating a perfect chocolate and raspberry gateau. The first part is creating the cake and the second part is making the filling and topping. Let’s start with creating cake. 

    1. Line two 20cm/8” round, loose bottom cake tins with parchment and pre-heat the oven.
    2. Put the flour, cocoa and baking powder into a bowl. Set aside.
    3. Separate the eggs into two bowls and beat the whites until stiff.
    4. Beat in the sugar a spoon at a time into the egg white.
    5. Now beat the yolks until pale.
    6. Fold the yolk into the egg white with a metal spoon.
    7. Sieve half the prepared flour into the bowl and mix with the spoon, using a cutting and folding action.
    8. Sieve the remaining flour into the bowl and fold it in with the spoon.
    9. Divide the mixture between the prepared tins and smooth the tops.
    10. Bake for 35 minutes.
    11. Allow the cakes to cool for 10 minutes, then turn them out to cool on a wire rack.

    Next, we will make the filling and the topping for the cake. The filling will go in between the two cake layers, and will give the cake a rustic, homemade feel to it.

    1. Whip half the cream until thick.
    2. Melt the white chocolate for 40 seconds in a microwave then stir this into the cream.
    3. Spread over one cold sponge and place the other on top.
    4. Heat the remaining cream, sugar and butter in a pan until just boiling.
    5. Remove from the heat, add the chocolate, stir until dissolved and leave to cool for 5 minutes.
    6. Spread the chocolate mixture over the top of the cake.
    7. Press the raspberries into the warm chocolate topping.

    If you successfully make this chocolate and raspberry gateau, don't forget to tell us about it!

    Source: Dovesfarm