“Decadent Valentine’s Chocolate-Raspberry Cake with Whipped Cream – Recipe for a Sweet Celebration”/3


Indulge in the ultimate Valentine’s Day treat with our Tort walentynkowy czekoladowo-malinowy z bitą śmietaną (Valentine’s Chocolate-Raspberry Cake with Whipped Cream). This exquisite dessert combines rich layers of chocolate cake, luscious raspberry filling, and a fluffy whipped cream topping, creating a symphony of flavors and textures that will captivate your taste buds. Impress your loved ones with this show-stopping cake that is sure to make hearts flutter. Follow our SEO-optimized recipe below, complete with a list of ingredients, step-by-step instructions, and valuable nutritional information.


For the chocolate cake:

2 cups all-purpose flour
1 and 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the raspberry filling:

2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
For the whipped cream:

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Optional garnish:

Fresh raspberries
Chocolate shavings

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth and well combined.
Gradually add the boiling water to the batter while continuously stirring. The batter will be thin, but this is normal.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the raspberry filling. In a saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the raspberries break down. Remove from heat and let it cool completely.
Once the cakes have cooled, remove them from the pans and place one cake layer on a serving plate. Spread the raspberry filling evenly over the cake.
Place the second cake layer on top of the raspberry filling.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the top and sides of the cake, creating a smooth and even layer.
If desired, garnish the cake with fresh raspberries and chocolate shavings.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Slice and serve this delightful Tort walentynkowy czekoladowo-malinowy z bitą śmietaną to your loved ones and enjoy the divine combination of chocolate, raspberries, and whipped cream.

Nutrition (per serving):

Calories: 420
Fat: 24g
Carbohydrates: 49g
Protein: 5g
Fiber: 3g

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