Are you making your special someone a home cooked Valentine’s meal this year? Still stuck on what to do for dessert? This layered dessert with chocolate cake and raspberry cream is the perfect way to finish off a romantic night in! It looks like you’ve put a huge amount of effort in, but really it’s quite simple. The cake is very quick to put together, no creaming of butter and sugar or whisking of the eggs required. And to make the raspberry cream you just need to whip some cream and purée some raspberries. Minimum effort for maximum deliciousness! 😉
The chocolate cake in here is one of my favourite chocolate cake recipes – it is a relatively dense cake, but so soft and full of chocolate flavour. And it goes so well with slightly tart raspberry cream! I have added a little sugar into the raspberry cream, but only to balance out the tartness of raspberries. You get all the sweetness you need from the chocolate cake, so the cream doesn’t really need to be all that sweet.
You can use any kind of small to medium sized glasses you have on hand – I have used some empty Nutella glasses that I kept for something just like this. Depending on what size your glasses are, there will be more or less cake and cream leftover. With the glasses I used I had some cake left over, but only a little bit of the cream. But any that doesn’t go into the dessert can just be a snack for later – and that’s never a bad thing, is it? 😊
I have kept the decorations quite simple for these – if you’re already busy making a romantic meal you don’t want to worry about fiddly decorations. I’ve used some fresh raspberries and some chocolate sprinkles. But you could use chocolate shavings or chips as well, or if you want to go all out, melt some chocolate and pipe some heart outlines onto baking paper. After they have set you can stick them into the swirl of cream on top. But whatever decoration you decide on, I’m sure your special someone will absolutely love this dessert!
For 2 desserts
You will need
For the cake
50g baking spread
25g light muscovado sugar
40g golden syrup
50g mix of milk and dark chocolate, chopped
½ tsp vanilla extract
1 tbsp cocoa powder
50g self-raising flour
For the cream & decoration
300ml whipping cream
1 tbsp icing sugar
½ tsp vanilla extract
90g raspberries, fresh or frozen
Chocolate sprinkles or shavings
- For the cake, preheat the oven to 170°C / gas mark 3 and grease and line a 10cm cake tin. Put the baking spread, sugar and golden syrup into a bowl and melt in the microwave. Add the chocolate and stir until completely melted. Leave to cool for a few minutes.
- Mix together the milk, egg and vanilla extract in another bowl or jug. Pour into the cooled chocolate mixture and beat with an electric hand whisk until combined. Sift in the cocoa powder and flour and beat until you have a smooth batter.
- Pour into the tin and bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 minutes, then remove to a cooling rack to cool completely.
- Whip the cream together with the sugar and vanilla extract, until you have semi-stiff peaks. Put about 100g of the cream aside in a bowl, this will be for decorating later. If using fresh raspberries, set a few aside for the decoration later. Purée the remaining raspberries and push through a fine sieve to remove the seeds. Fold the raspberry purée into the larger amount of cream.
- Take the cake out of the tin and level the top with a large serrated knife. With a circle cutter that just fits into the glasses you are using for the dessert, cut circles out of the cake. Cut the circles into layers about 1cm thick. Fill the raspberry cream into a piping bag and pipe a layer into the bottom of the glasses, or use a spoon if you don’t have piping bags. Place a cake circle on top and press lightly into the cream. Repeat the layers until your glass is filled, finishing with a layer of cream. Put in the fridge for 10 minutes.
- Fill the plain whipped cream into a piping bag fitted with a star nozzle and pipe swirls onto the desserts. Or spoon the cream on top if you don’t have a piping bag. Finish off with chocolate sprinkles or curls and a couple of fresh raspberries, if you have them. Will keep in the fridge for 1 day.