I am not a master of confectionery, and my cake decorations are not always as I would like them to be. That's why I rarely make cakes. I prefer disorganized desserts and cakes which the more unarranged they are the yummier they are. This weekend my children asked me to make a cake with cream. Such a cake should taste strongly of chocolate and raspberries. And so a chocolate-raspberry cake was created; however, I baked it in a square cake tin rather than a springform pan. Who said that small cakes should always be cut into triangles? My small cake was beautiful and yummy and it doesn't require any proficiency in decoration. I recommend it to everybody.

Ingredients:
dough
200g of flour
125g of brown sugar
1 teaspoon of baking powder
3 tablespoons of cocoa
6 tablespoons of oil
1 teaspoon of vanilla essence
2 tablespoons of raspberry jam
1 tablespoon of apple vinegar
225ml of water
100g of chocolate drops
cream
150g of 30% sweet cream
250g of mascarpone cheese
100g of dark chocolate
1 teaspoon of caster sugar
5 tablespoons of raspberry jam
icing
100g of butter
4 tablespoons of brown sugar
3 tablespoons of cocoa
raspberries

Heat the oven up to 180C with convection. Cover a cake tin (20cm x 20cm) with some baking paper.
Mix the vinegar, oil, jam, vanilla essence and water in a bowl. Mix the flour, cocoa and sugar in a second bowl. Add the wet ingredients to the dry and stir thoroughly. Add the chocolate drops and stir again. Put the dough into the cake tin and bake for 30 minutes. Leave to cool down.
Melt the chocolate in a bain-marie and leave it to cool down. Whisk the cream with the caster sugar. Mix it with the mascarpone cheese and melted chocolate. Stir gently.
Cut the cooled down cake in half. Spread the lower layer with the raspberry jam and put the cream onto it. Put the second layer of the cake on top.
Put the butter, sugar and cocoa into a pan. Heat them on a low heat until the mixture is smooth. Spread the small cake with the chocolate icing. Decorate with the raspberries.

Enjoy your meal!

Try also:
Small carrot-nut torte
Upside down cake with pineapple and almonds
Lemon cake – decoration for the Easter table