Classic German Himbeerkuchen with a delicious chocolate twist. A rich chocolate cake base layered with a whipped chocolate ganache and a refreshing raspberry top.
Himbeerkuchen has always been one of my favorite treats when I visit Germany, it is refreshing, light, and goes perfectly with an afternoon coffee. This chocolate variation is equally as delicious, if not better.
The chocolate cake is a bit more dense than a classic chocolate birthday cake; but, it balances out the rest of the torte. The whipped chocolate ganache gives a little creaminess to the torte while also providing a barrier between the raspberry jell and the cake base. This schoko (chocolate) himbeerkuchen (raspberry cake) is perfect for any celebration any time of the year!
Tips for making Himbeerkuchen
- Plan ahead! The cake needs to be fully cooled before assembling with the rest of the layers. Then the raspberry layer needs to set for at least 8 hours or overnight before serving.
- For the whipped chocolate ganache make sure to heat the cream until it is just simmering but don’t leave it because it will burn.
- Both the raspberry gel and the chocolate ganache should be cooled down in ice baths if possible. This just means putting whichever bowl they are in, into a larger dish with ice to help them cool down gently. While they cool it’s important to stir them frequently so that you don’t end up with very different consistencies.
- Using an acetate ring to assemble this cake is crucial. But, it doesn’t need to be fancy. You can buy a roll of acetate at a craft store and cut it to size. Then just tape it together to create a collar around the cake.
Ingredients for the Chocolate Raspberry Torte
- All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
- Corn Starch: Cornstarch acts as a dry ingredient such as flour but it won’t form any gluten strands meany the cake will not become tough when mixing.
- Cocoa Powder: This recipe calls for Dutch processed cocoa powder which will give the cake a more fudgy chocolatey taste. However, it will also work with natural cocoa powder.
- Baking Powder: Other than whipping the eggs, the baking powder is the only form of leavener in this cake so make sure that it is not expired.
- Sugar: This recipe uses granulated sugar in the cake batter as well as in the raspberry gel layer.
- Butter: The butter adds moisture to the cake and makes it more brownie like than a traditional chocolate cake. I have not yet tried vegan butter alternatives, but any cow’s milk butter should work.
- Semisweet chocolate: Dark chocolate or bittersweet chocolate will also work. It is used in both the chocolate cake and in the whipped ganache. In both cases make sure to chop it finely.
- Eggs: I use standard large eggs from the store
- Salt & Vanilla Extract: Salt balances out the sweetness and the vanilla extract enhances the flavor of the dough.
- Heavy Cream: Both heavy cream and heavy whipping cream will work for the ganache layer of this cake. I tend to use heavy whipping cream because it is easier for me to find.
- Fresh raspberries: Because the raspberries are not baked in this cake, use the freshest ones you can find. This will ensure that the cake stays good for longer.
- Gelatin: Gelatin is a key ingredient in the raspberry gel layer. This recipe calls for powdered gelatin rather than sheets of gelatin.
- Frozen Raspberries: I like to use frozen raspberries instead of fresh to add color and flavor to the gel layer because they tend to be much less expensive and stay good longer.
Because of the fresh raspberries in this cake, it won’t keep for more than 3 or 4 days; but, don’t worry it probably won’t last that long anyway! To keep this cake fresh as long as possible, make sure to tent the acetate ring with plastic while the cake sets. Then, make sure to store leftovers in an airtight container in the fridge.
How to make Schoko Himbeerkuchen
Chocolate Cake Base
- Preheat the oven to 350 F.
- In the a microwave safe bowl, combine the chopped dark chocolate, butter, and sugar. Heat in the microwave in 20 second increments until everything is melted and combined – stirring frequently. This should take between 1 and 1 1/2 minutes. Set aside to cool while you prepare the rest of the batter.
- In a separate bowl, sift together the cocoa powder, baking powder, flour and corn starch.
- In the bowl of a stand mixer, combine the 3 eggs, salt, and vanilla. Whisk on high speed with the whisk attachment for 3 minutes.
- While the mixer is running, slowly start pouring the melted chocolate mixture into the mixing bowl. Mix until just combined, scrape down the sides of the bowl, and mix again for 10 seconds.
- Dump in the sifted dry ingredients and mix together with a rubber spatula until everything is fully combined.
- Grease a 9″ springform pan and pour in the cake batter. Spread the batter and level it out using a rubber or offset spatula and bake in the middle of the oven for 25 minutes until a toothpick comes out clean.
- Remove the cake from the oven and set on a cooling rack to cool for 5 minutes before releasing the springform. Then leave the cake on the base of the pan to cool completely before wrapping it up and placing it in the fridge to cool.
- In a small bowl, combine 125 ml of room temperature water and the the powdered gelatin. Stir together to combine and set aside.
- In a medium sauce pot combine the frozen raspberries, 750 ml of water, and granulated sugar. Heat over high heat and bring it to a boil – stirring often. Reduce the heat to medium and simmer for five more minutes until the raspberries break down.
- Add the gelatin bloomed gelatin mixture to a heat proof bowl. Then pour the raspberry mixture through a sieve into the bowl with the gelatin and whisk to combine. Chill the raspberry gel in an ice bath – whisking regularly – until it is no longer hot but not yet starting to set.
Whipped Chocolate Ganache
- Finely chop the bar chocolate and add it to a heat proof bowl. Heat the heavy cream in a sauce pot until it is just simmering. Pour the cream over the chocolate and let it sit for 1 minute. Then whisk until the chocolate is fully melted into the cream.
- Chill the ganache in an ice bath until it is cold to the touch but has not become solid.
- Pour the ganache into the bowl of a stand mixer and use the whisk attachment to whip the ganache until stiff peaks form.
Assembling the Chocolate Himbeerkuchen
- Rinse and dry the fresh raspberries. Set them aside.
- Remove the cake base with the base of the pan from the fridge and place it on a small baking sheet. Trim the top of the cake to level it. Cut a strip of acetate that is at least 6″ tall to wrap around the chocolate cake base. Tape it together to form a collar that sits tight around the cake.
- Add the whipped chocolate ganache on top of the cake and smooth it out- make sure it fully reaches the edges of the acetate collar. Arrange the raspberries upside down all around the top of the chocolate ganache. Press them gently into the ganache to secure them in place.
- Gently pour the raspberry gel over the raspberries. Gently drape a piece of plastic wrap over the acetate collar making sure it does not touch the raspberry gel. *If the gel has started to set before you pour it, whisk the mixture vigorously until it once again becomes a smooth pourable mixture.
- Place the assembled himbeerkuchen into the fridge to set for 8 hours or overnight.
- To serve, gently unwrap the acetate from the cake and use a long sharp knife to cut the cake.
In the mood for Cake?
- 80 grams dark or semisweet chocolate chopped into 1/2" chunks
- 150 grams butter
- 200 grams granulated sugar
- 3 eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
- 100 grams ap flour
- 50 grams cornstarch
- 50 grams cocoa powder dutch processed
- 1 tsp baking powder
Whipped Chocolate Ganache
- 4 oz dark or semisweet chocolate
- 250 ml heavy cream
- 600 grams fresh raspberries
- 500 grams frozen raspberries or frozen strawberries
- 100 grams granulated sugar
- 21 grams powdered gelatin 3 packets
- 875 ml water
Chocolate Cake Base
- Preheat the oven to 350 F – or 325 F if convection.
- In a microwave safe bowl, combine butter, sugar and chocolate. Melt in the microwave in 15 second increments, stirring frequently. Continue to microwave and stir until all ingredients are fully combined and the mixture is glossy.
- Set the melted chocolate mixture aside to cool.
- Sift together the flour, baking powder, cocoa powder, and corn starch.
- In the bowl of a stand mixer, combine the eggs, salt, and vanilla extract. Whisk on high until light and fluffy – about three minutes.
- Once fully whipped, with the mixer running on medium, stream in the melted chocolate/butter mixture. Continue whisking until all ingredients are fully combined.
- Scrape the sides of the bowl and whisk again.
- Add the sifted dry ingredients to the whipped chocolate egg mixture. Fold everything together with a rubber spatula until everything is fully combined. It should be a thick batter.
- Grease the bottom of a 9" springform pan. Pour the batter into the pan and level it out.
- Bake on the middle rack of the oven for 25-30 min until a toothpick comes out clean.
- Remove the cake from the oven and leave it to cool for 10 min. Then release the springform but leave the cake on the base to cool.
- Once cooled, wrap the cake in plastic and place in the fridge until you are ready to assemble the cake.
- In a small bowl add 125 ml of water and sprinkle the gelatin over the top. Stir together and set aside.
- In a medium sauce pot, combine 750 ml of water, the sugar, and frozen raspberries. Heat over medium high heat until it comes to a boil.
- Reduce the heat to medium and cook for five more minutes. The raspberries should fall apart.
- Add the bloomed gelatin into a large heat proof bowl. Pour the hot raspberry mixture through a sieve into the bowl with the bloomed gelatin. Strain all the liquid from the raspberries and whisk to combine the gelatin.
- Place the bowl in an ice bath to help cool it down. Whisk frequently to prevent it from clumping. We just want to cool it down to about 80 degrees F.
Whipped Chocolate Ganache
- Finely chop the chocolate and place into a heat proof bowl.
- Pour the heavy cream into a small sauce pot and heat over medium high heat until it is just about to boil. Stir frequently to prevent it from burning.
- Once the cream is hot, pour it over the finely chopped chocolate. Let sit for 1 minute.
- Whisk to fully combine the chocolate and cream.
- Place the bowl in an ice bath stirring frequently to cool it down. It should become cold but not solid. Once it starts to thicken, it is ready to whip.
- Pour the ganache into the bowl of a stand mixer. Use the whisk attachment and whip the ganache on high until stiff peaks form.
- Remove the cake from the fridge and level it using a serrated knife. Place cake with the pan base onto a small baking sheet or tray that will make it easier to transport.
- Using a sheet of acetate surround the cake making a collar that is about 6-7 inches tall. Pour in the whipped chocolate ganache and level out with an offset spatula or a bench scraper.
- Arrange the fresh, rinsed raspberries upside down onto the chocolate ganache.
- Then pour the raspberry gelatin mixture over the top.
- Place the tray with the cake on top into the fridge. Leave to set up for at least 8 hours, or up to overnight.