“A little too much chocolate is just about right.”

Dark Chocolate Raspberry Cream Cake  “Happy December”! Dark Chocolate Raspberry Cream Cake … a cake as delicious as it sounds. There comes a time when you heed a certain call, and you succumb to the temptation of dark chocolate all over again! Pair chocolate with berries … cherries, strawberries, raspberries, blueberries and there are good times ahead! Dark Chocolate Raspberry Cream Cake This was yet another cake that just happened on the go. The culprit as always – too much to do, too little time. Thankfully chocolate is something that hardly ever lets you down. Use dark chocolate, and you can kiss ‘hardly‘ goodbye. Dark chocolate always delivers! This Dark Chocolate Raspberry Cream Cake was for my Mums birthday a few days ago. Dark Chocolate Raspberry Cream Cake I hit a ‘cake block‘ and decided to bake out of the Chocolate Bible by Le Cordon Blue. Quick check of star rating and Sachertorte was the saviour! I had all the ingredients in the pantry, even apricot jam. I also had 4 egg whites in the fridge trying to gracefully age for macarons. The macarons would have to wait!Dark Chocolate Raspberry Cream CakeBaking the cake was a breeze.What bothered me though was that cake was flat-tish as the tin I used was bigger than the specified one. That I didn’t like! By the time I was done with driver duties, doing lunch {hail the AirFryer and chicken tikkas} etc, there was no time to look at the book. All I knew was that I wanted a layer of filling to give the cake some height.

Dark Chocolate Raspberry Cream CakeDark Chocolate Raspberry Cream Cake A Dark Chocolate Raspberry Cream Cake ‘happened’. It was sublime! Dark, deep, divine, luscious chocolate, a beautiful raspberry cream filling to go with it, and a ganache like velvet … smooth, dark, rich! Of late, I have begun posting recipes based on weight and not cup measures; an attempt to standardise recipes . I have something for you today dear readers.Zansaar giveaway on Passionate About Baking

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Have you been to Zansaar? Zansaar means ‘world’. I love the colour and vibrancy this online destination offers . The selection is vast – vintage, quirky, vibrant, colourful, retro. It’s a one stop shop for all things food, home and garden. Whether it is black and white that grabs your fancy, or a splash of vibrant  yellows, you’ll find something here.

Passionate About Baking Zansaar Giveaway

So dear readers, if you’d like to win this beautiful retro scale and worktop saver from Zansaar, please leave a comment saying which product from Zansaar  catches your eye.

This giveaway is open to Indian residents, or anyone with an Indian postal address. You can enter if you don’t have a blog too. Please make sure you leave a contact {else mail it to me at vindee {at} airtelmail {dot} in}.

The giveaway closes on the 15th of December. 

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[print_this]Recipe: Dark Chocolate Raspberry Cream Cake
your picture

Summary: Dark, deep, divine, luscious chocolate, a beautiful raspberry cream filling to go with it, and a ganache like velvet … smooth, dark, rich! A torte fit for celebration!

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes

  • Sponge {minimally adapted from the Le Cordon Blue, Chocolate Bible}
  • 180g dark chocolate
  • 30g unsalted butter
  • 3 egg yolks
  • 7 egg whites
  • 80g raw sugar {or castor sugar}
  • 40g plain flour, sifted
  • 20g ground almonds, sifted
  • Kirsch Syrup
  • 150ml water
  • 100g raw sugar {or Castor sugar}
  • 1 tbsp Kirsch
  • Ganache
  • 175g dark chocolate {54% couverture}, chopped
  • 200ml low fat cream
  • Filling
  • 200ml low fat cream, chilled
  • 30g raw sugar {or powdered sugar}
  • 75g Del Monte raspberry fruit filling {frozen}
  • Dark chocolate flakes for garnishing


  1. Sponge
  2. Preheat the oven to 180C. Line a 22cm round baking tin with parchment paper.
  3. Melt the chocolate and butter in a heat proof bowl in the microwave, 1 minute {or over a bain marie}}. Whisk until smooth.
  4. In a separate bowl, whisk the egg whites with 25g of sugar until soft peaks, adding the remaining sugar a little at a time, until stiff peaks form.
  5. Incorporate the 3 egg yolks, flour and almond meal.
  6. Fold in the melted chocolate-butter mixture.
  7. Pour the batter into the prepared tin and bake for 40 minutes until the top of the sponge is springy to touch.
  8. Cool before turning out. Slice into two.
  9. Kirsch syrup
  10. Place the water and sugar in a pan over simmer and stil until the sugar has melted. Cool and add Kirsch. Reserve.
  11. Ganache
  12. Place chocolate and cream in a heatproof bowl and microwave for 1 minute. Whisk until the chocolate has melted and the ganache is smooth and shiny. It will thicken as it cools.
  13. Filling
  14. Beat the low fat cream with sugar until medium peaks. Add the cold raspberry filling and beat until firm.
  15. Assemble
  16. Place one layer of cake on the serving platter and brush generously with the Kirsch syrup.
  17. Top with the raspberry cream filling and spread evenly.
  18. Brush the underside of the second layer with Kirsch syrup and place over the raspberry cream.
  19. Brush the top of cake with Kirsch syrup.
  20. Even out top of cake with some ganache {in case it has a sunken look, mine did}, and give the whole cake a thin layer of ganache. Chill for 10 minutes.
  21. Cover the top and sides with remaining ganache, making tiny peaks with an offset spatula or butter knife.
  22. Top with dark chocolate flakes. Let stand for about an hour or a few hours for the favours to mature. {Since it’s winter here, 15C, I let the cake stand on the kitchen counter for 5 hours}


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“I believe in pink”
Audrey Hepburn

It was just another one of those days … racing from dawn to dusk. In the middle of the madness, I got ambitious. ’twas the parents anniversary and even though we decided to do brownies and ice cream, I suddenly thought I’d give a cake a go. A Dark Chocolate, Raspberry & Quark Layered Cake happened!

Dark Chocolate, Raspberry & Quark Layered CakeThe cake just happened. There was no plan in mind. I left home quite early for a PTM at school. Got back home and had just begun to get the brownies going, when I got a call from a magazine.

Dark Chocolate, Raspberry & Quark Layered Cake

They wanted to do a production shoot of my signature bake, the process, baking, everything! “Errr…. for when might that be?” I inquired. ‘Today,‘ said the sweet lady, very apologetically. That was obviously not going to happen. I had to say no of course….. but the wild idea of ‘signature’ got stuck in my head!

Dark Chocolate, Raspberry & Quark Layered CakeBrownies were hurriedly swapped for a chocolate sponge. It’s good we’re still in October, though the heart beats like we’re almost knocking on Decembers’ door}. The cake would have PINK; any form of pink to spread the message about breast cancer awareness. Strawberries are a tad late this year, but I am fortunate to have several bags of Del Monte raspberry fruit filling in my freezer.

Dark Chocolate, Raspberry & Quark Layered CakeIt’s a nice product to have on hand and thaws really quick. Another favourite to have on hand is quarkI make it often. To tie it all together, nothing like some good quality dark chocolate on hand and life seems worthwhile after all. I hurriedly doodled my signature chocolate collar for the cake, and the leftover melted chocolate found it’s way into a freehand cake topper!

Dark Chocolate, Raspberry & Quark Layered CakeIt was a race to the finish … one in which I never got down to actually wishing the parents during the course of the day. Showed up at their doorstep just in time for dinner, cake and kids in tow! We enjoyed it!


Recipe: Dark Chocolate, Raspberry & Quark Layered Cake your picture

Summary: Dark chocolate and raspberry are a match made in heaven. Quark adds a nice sweet-tart balance to the cream filling. This is a nice dessert cake to make ahead. 

Prep Time: 20 minutes
Total Time: 1 hour 40 minutes

  • Chocolate Sponge
  • 4eggs
  • 100g raw sugar {or powdered sugar}
  • 1t vanilla extract
  • 20g cocoa powder
  • 30ml extra virgin olive oil
  • 125ml cup milk, lukewarm
  • 75g plain flour
  • 1t baking powder
  • pinch salt
  • Quark Raspberry Cream Filling
  • 200g low fat cream
  • 50g sugar
  • 200g quark
  • 100g raspberry fruit filling {Del Monte}
  • Dark Chocolate Ganache Topping
  • 150g dark chocolate
  • 100g low fat cream
  • Filigree
  • 75g dark chooclate


  1. Chocolate Sponge
  2. Line the bottoms and sides of on 7″ spring form tin. Preheat oven to 180C.
  3. Sift the flour, baking powder and salt together. Reserve.
  4. Mix the cocoa powder, olive oil and milk to a smooth, thick pour-able paste. Reserve.
  5. Beat the eggs and sugar over simmering water on high speed for about 10 minutes until the mixtures becomes thick and mousse like, tripling in quantity {Thermomix, Speed 4, Butterfly insert, 37C, 10 minutes or more}
  6. Take off simmering water, add vanilla extract and continue beating for 3-4 minutes until it cools down a bit. {Thermomix, Speed 4, Butterfly insert, 3-4 minutes}
  7. Slowly pour in the cocoa mixture, beating on low until incorporated.
  8. Gently fold in the flour mixture in 3-4 goes. {Thermomix, Reverse Speed 2}
  9. Pour batter into prepared tin.
  10. Bake for 30-35 minutes until the sponge springs back when touched lightly, or a tester comes out clean. {Don’t overbake as the cake will have a dry texture, and will not be light}
  11. Cool on rack for 5 minutes, remove from tin and cool completely. Cut into 3 horizontal layers.
  12. Quark Raspberry Cream Filling & Sides
  13. Beat the cream and sugar until medium peaks, then beat in the quark and raspberry fruit filling until smooth and light. Taste and adjust sugar if required.
  14. Dark Chocolate Ganache Topping
  15. Place the dark chocolate in a microwave safe bowl and heat on high power for 30 seconds at a time, stirring after each rest, until the chocolate has melted.
  16. Add the cream and whisk well until smooth and cool. {Alternatively, place both ingredients in a heavy bottom pan, and hear on simmer until both melted. Whisk well until smooth. Leave to cool}
  17. Assembling
  18. Place first layer on serving platter and sandwich the layers with half the butter cream.
  19. Frost the sides and top with the remaining Quark Raspberry Cream.
  20. Top with dark chocolate ganache.
  21. Chill for 2-3 hours for the flavours to mature and cake to become moist.
  22. Wrap with a filigree collar if you like.


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