Chocolate Cake with Forest Fruits

A refreshing and delicious cake that you can prepare in no time. At the bottom is a soft chocolate sponge, followed by a refreshing layer of forest fruits, then a cream made of white chocolate and yogurt, and topped with a chocolate glaze.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Forest fruit cream

  • 400 g Blueberry, raw

  • 50 g Sugar, white

  • 1 bag Pudding, vanilla

  • 40 g Butter, unsalted

  • pieces Strawberries

Yogurt cream

  • 250 g Yogurt, plain, from whole milk

  • 1 bag Sugar, white

  • 100 g chocolate, dark

  • 2 piece Gelatin powder, unsweetened

  • 125 ml Sweet cream

chocolate biscuit

  • 120 g Flour, Wheat, bread flour

  • 100 g Sugar, white

  • 25 g Cocoa, powdered, unsweetened

  • 1 bag Sugar, white

  • 0.5 teaspoons Baking powder

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 1.5 dl Yogurt, plain, from skimmed milk

  • 60 ml Oil, vegetable oil, canola

  • 1 piece Egg, fresh

chocolate sauce

  • 100 g chocolate, dark

  • 1 dl Sweet cream

Steps

  1. Preheat the oven to 175 degrees Celsius. Grease a 20 cm diameter cake pan with butter and line the bottom with baking paper.

  2. In one bowl, mix the dry ingredients for the sponge: flour, sugar, vanilla sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the wet ingredients: buttermilk or yogurt, oil, and egg. Pour the wet ingredients into the dry ones, quickly mix, and pour into the prepared pan. Bake the sponge in the preheated oven for 30 minutes.

  3. After baking, let the sponge cool in the pan for 15 minutes, then turn it out onto a board. Remove the baking paper and transfer the sponge to a cake stand. If desired, trim the top of the sponge to make it level. Place a cake ring around the sponge, lined with acetate foil or baking paper.

  4. Combine the forest fruits and sugar in a saucepan and heat until the fruits start to break down. Strain, and if you don't want seeds in the cream, pass the puree through a sieve.

  5. Add enough water to make 4 dl of fruit puree. Pour half of the mixture back into the saucepan and heat. In the other half, mix in the pudding powder, then cook it in the hot fruit mixture. While still hot, mix butter into the forest fruit pudding, then pour it over the sponge and smooth the top.

  6. Mix Greek yogurt with vanilla sugar and let it come to room temperature. Melt the white chocolate over a water bath and let it cool to about the same temperature as the yogurt. Mix both together and set aside a small amount of the cream in a cup to dissolve the gelatin.

  7. Soak the gelatin sheets in cold water for 5 minutes. Towards the end, heat the yogurt cream in the cup almost to boiling. Remove from heat and thoroughly mix in the soaked gelatin, then mix it all into the remaining yogurt cream.

  8. Whip the cream and fold it into the yogurt cream. Spread the cream over the forest fruit layer and place the cake in the refrigerator. Once the top, yogurt layer has set, remove the ring and the foil or baking paper.

  9. Break the dark chocolate into a saucepan and heat it with the cream over low heat while stirring. Once the chocolate has melted, pour the ganache over the cake and let it drip down the sides in several places.

  10. Before slicing, place the cake back in the refrigerator, then decorate as desired.

Nutrition Information (Per 100g)

  • Calories: 246.28 kcal
  • Fat: 8.01 g
    • Saturated Fat: 4.59 g
  • Carbohydrates: 37.89 g
    • Sugars: 26.89 g
  • Protein: 4.23 g
  • Fiber: 2.11 g