Chocolate Raspberry Bavarian Cake Recipe

Chocolate Raspberry Bavarian Cake

Recipe provided by Nick Malgieri

Watch a tutorial on how to prepare this decadent cake that layers rich chocolate with vibrant raspberry flavorsperfect for impressing your guests!

• Difficulty: Easy
• Yield: One 10-inch cake, serves approximately 12
• Nutrition Per Serving (1 of 12):

• Calories: 594
• Total Fat: 33 g
• Saturated Fat: 20 g
• Carbohydrates: 62 g
• Dietary Fiber: 5 g
• Sugar: 49 g
• Protein: 6 g
• Cholesterol: 193 mg
• Sodium: 65 mg

Raspberry Syrup:

• 1/4 cup sugar
• 1/3 cup water
• 1/4 cup raspberry liqueur

Chocolate Filling:

• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped into 1/4-inch pieces
• 2 tablespoons (1/4 stick) unsalted butter

Raspberry Bavarian:

• Two 10-ounce packs frozen raspberries
• 3/4 cup sugar
• 3/4 cup raspberry liqueur
• 1 1/2 packets unflavored gelatin
• 2 cups heavy cream
• One 9-inch round Chocolate Genoise, baked and cooled (recipe below)

For Finishing:

• 1 cup heavy cream
• Chocolate shavings
• 1/2 pint fresh raspberries
• Confectioners' sugar

Chocolate Genoise

• 1/3 cup cake flour
• 1/3 cup cornstarch
• 1/4 cup Dutch-process (alkalized) cocoa powder
• 3 large eggs plus 3 large egg yolks
• 3/4 cup sugar
• Pinch of salt

Special Equipment:

• One 10-inch springform pan

1. Prepare to finish: Set up a 10-inch springform pan for this showstopping dessert.
2. Make the raspberry syrup: Combine sugar and water, boil until dissolved, cool, then stir in raspberry liqueur for a boozy kick.
3. Prepare the chocolate filling: Bring heavy cream to a boil, pour over chopped chocolate off heat, rest 2 minutes, whisk in butter until silky smooth, then chill.
4. Create the raspberry Bavarian: Simmer frozen raspberries with sugar for 10 minutes, strain for seedless puree, cool. Soften gelatin in liqueur, dissolve over simmering water, whisk into puree. Whip cream to soft peaks and fold in for airy lightness.
5. Assemble: Slice cooled genoise into two layers. Place one in the pan, brush with half the syrup, spread half the loosened chocolate filling, then half the Bavarian. Repeat layers. Chill until firm and setpatience rewards with perfection!
6. Unmold and finish: Release from pan, whip cream for sides, press in chocolate shavings. Top with raspberry circles, more shavings, and a dusting of confectioners' sugar for an elegant, irresistible presentation.

Chocolate Genoise Recipe

1. Butter a 9-inch round cake pan or springform, line bottom with parchment. Preheat oven to 350F (175C) with rack in center.
2. Sift cake flour, cornstarch, and cocoa through a fine sieve onto wax papertriple-sift for feather-light texture.
3. Whisk eggs, yolks, sugar, and salt in a heatproof bowl over simmering water until warm (about 100F, 12 minutes).
4. Beat on high speed with mixer until cool, tripled in volume, and fluffy (3-4 minutes)this is the magic for rise!
5. Fold in dry ingredients in three additions with a spatula for even, delicate batter.
6. Pour into pan, smooth top, bake 30 minutes until risen and center springs back.
7. Invert onto rack, peel paper, cool right-side up. Yield: One 9-inch layer, 2 inches deepyour base for baking bliss.