Schoko Himbeerkuchen

Classic German Himbeerkuchen with a delicious chocolate twist. A rich chocolate cake base layered with a whipped chocolate ganache and a refreshing raspberry top.

What is Schoko Himbeerkuchen?

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!

How to make a moist chocolate cake?

This chocolate cake is so moist – I know, I just had to say it. Thanks to the oil which keeps the cake moist and the corn starch which keeps the cake nice and tender – this chocolate cake is the perfect balance between rich and light.

Can I leave out the Gelatin?

No, I know a lot of people don’t like using gelatin but to get this clear raspberry layer, you need the gelatin to help set the liquid. If you don’t mind the liquid being cloudy, you can play around with using starch to thicken the layer but it won’t be a 1:1 substitution with gelatin.

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 before using. If you need to speed up the process, you can use an ice bath. This just means putting whichever bowl they are in, into a larger dish with ice and water 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.

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Ingredients for the Chocolate Raspberry Torte

• All Purpose Flour: Any all purpose flour will work for this! 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: Baking Powder helps give the cake a rise so it’s important to make sure it isn’t expired.
• Sugar: This recipe uses granulated sugar in the cake batter as well as in the raspberry gel layer.
• Neutral Oil: Any neutral oil should work in this cake, some examples are: vegetable oil, canola oil, avocado oil. Olive oil may work since there isn’t much in the cake.
• Coffee: Coffee adds moisture and enhances the chocolate flavor of the cake.
• Milk: Milk also adds moisture to the cake.
• Dark Chocolate: Dark chocolate makes the best chocolate ganache! If you want to use milk chocolate, be sure to look up how to adjust the cream ration because it won’t stay the same.
• Eggs: I use standard large eggs from the store for the cake.
• Salt & Vanilla Extract: Salt balances out the sweetness and the vanilla extract enhances the flavor of the cake batter.
• 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. You can also use frozen strawberries or a combination of the two.

Storing Himbeerkuchen

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 a medium bowl, sift together the flour, corn starch, cocoa powder, baking powder and baking soda.
• In the bowl of the stand mixer, add in the eggs, sugar, vanilla and salt. Using the whisk attachment, whisk on high speed for 3 minutes until light and frothy.
• In a measuring cup or small bowl, whisk the milk, oil and coffee together. Then, pour them into the egg mixture and whisk again until just combined.
• Dump in the sifted dry ingredients and whisk together until just combined. Use a rubber spatula to scrape down the edges and bottom of the bowl.
• Grease a 9″ springform pan and pour in the cake batter.
• Bake in the middle of the preheated oven for 15 minutes, then rotate and bake for another 15 minutes or 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 fully.

Raspberry Gel

• In a large bowl, combine 125 ml of cool 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.
• Pour the raspberry mixture through a sieve into the bowl with the gelatin and whisk slowly to combine. Allow the raspberry gel to cool to room temperature, while stirring frequently. If using an ice bath, be sure to stir more frequently and scrape down the sides of the bowl so that you don’t end up with firm bits.
• To avoid foam from forming, use a rubber spatula to stir the liquid rather than a whisk but if you do end up with foam on top of the raspberry liquid, simply skim it off the top with a spoon.

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 to room temperature or slightly cooler. Whisk often
• Pour the ganache into the bowl of a stand mixer and use the whisk attachment to whip the ganache until soft peaks form. I whipped it to stiff peaks but it made it more difficult to spread evenly so I recommend soft peaks.

Assembling the Chocolate Raspberry Cake

• 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.