Dark Butter Cake with Raspberry-Vanilla Filling
recipe

A delightful dark butter cake filled with a delicious raspberry-vanilla cream. Perfect for celebrations or a sweet treat!
Preparation Time: 1 hour
Serving Size: 8-10 servings
Ingredients:
- 200 g butter
- 200 g sugar
- 4 eggs
- 200 g all-purpose flour
- 50 g cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 250 g raspberries (fresh or frozen)
- 250 g mascarpone cheese
- 200 ml heavy cream
- 2 tbsp sugar (for filling)
- Decorations (e.g., berries or edible flowers)
Instructions:
1. Preheat the oven to 175°C (350°F). Grease and flour a cake pan.
2. Cream the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the flour, cocoa powder, baking powder, and vanilla sugar. Gradually add the dry mixture to the batter and mix until smooth.
5. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the cake is cooked through. Allow it to cool.
6. For the filling, whip the heavy cream and mix it with the mascarpone cheese and sugar. Gently fold in the raspberries.
7. Slice the cooled cake in half and fill with the raspberry-vanilla filling. Cover the cake with the remaining filling.
8. Decorate as desired and serve.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 25 g

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