PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Name: Chocolate cake with raspberries
Total time: 3 h 15 min
Ingredients: 210 g flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 400 g sugar; 85 g BAM cocoa powder; 100 g vegetable oil; 227 g buttermilk or plain yoghurt (room temperature); 227 ml boiling water; 2 teaspoons BAM vanilla paste; 3 large eggs at room temperature; 28 g softened butter; 227 g mascarpone cheese (room temperature); 113 g powdered sugar (sieved); 1/2 teaspoon BAM vanilla paste; pinch of salt; 115 g BAM dark chocolate; 227 g sweet cream; 600 g fresh raspberries; 113 g softened butter; 455 g powdered sugar; 43 g BAM cocoa powder; 57 ml of milk; 1 teaspoon BAM vanilla paste

Select from our portfolio of proven, shelf-ready formulas and accelerate your time to market.

Ideal for startups and retailers
Fast and flexible ordering
Get started with an order as low as 200

Request a qoute

Reach Out & Get a Quote

Andraž Gavez

Founder & CEO

Thank you for reaching out

Our team will try to get back to you as soon as possible.

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

Gluten-free*

Vegan*

Non-GMO*

*Benefits vary by flavor. Check each spread for its specific attributes.

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

Our team could be described as a small but dynamic group, glowing with youthful energy and a positive attitude. Although we started as a small company, we have grown and evolved every year, as has our business and team, working as one. Our work fills us with excitement as we deal with high quality products in an industry that attracts many looks.

We firmly believe that working with chocolate is the sweetest job in the world, and we are passing this passion on as we want everyone to share in this sweet experience!

We are convinced that our BAM products occupy a special place in the kitchen of every baking enthusiast. Our aim is to offer home and professional bakers selected, top quality bakery products that will inspire their creative powers and raise the quality of their confectionery.

OUR PROMISE TO YOU

We aim to set a new standard in private-label production, driven by innovation, quality and trusted partnerships. Our focus is simple: build exceptional products quickly, empower brands to scale confidently and continually raise expectations across our industry.

FLEXIBILITY AND SPEED

We understand the demands of a dynamic market. That's why our private label production is built to be both super fast and flexible, accommodating variable batch sizes, quick changes in packaging, or seasonal demands. We ensure your product line can adapt and scale efficiently as your business grows.

SATISFIED PARTNERS

GET A QUOTE

Send us a message, and we'll reply within 1 business day to discuss your vision and provide a detailed custom quote.

Andraž Gavez

Founder & CEO

andraz@bamchocolate.com

+386 40 317 191

Thank you for reaching out

Our team will try to get back to you as soon as possible.

Chocolate cake with raspberries

Search the entire store . . .

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Home /
Recipe /
Chocolate cake with raspberry

Chocolate cake with raspberry

(1)

Preparation time: 3 h 15 min
Difficulty:
Number of ingredients: 24

Chocolate raspberry cake is a chocolate cake with a fluffy texture. The fluffy texture and its intense moistness are given by the combination of chocolate mousse and fresh raspberries. To make the chocolate cake really chocolate, it is coated with chocolate icing.

The chocolate raspberry cake will have four layers. To make sure that the sponge layers are what they should be, the recipe must be followed from start to finish. As with all the ingredients(except where the recipe says otherwise), the eggs should be at room temperature, as this helps them to blend in better with the other ingredients and the batter to rise more.

When you buy BAM products, you can use the code RECEPT, which gives you a 10% discount on your entire purchase.

Always whisk the eggs with the sugar for at least 10 minutes to get a thick, airy and fluffy mixture. The prepared sponge cake mixture for the chocolate raspberry cake should never wait, so prepare the baking trays in advance and preheat the oven.

Thefresh raspberries in the filling can also be replaced with BAM raspberry topping. The topping will impress with its distinct and refreshing raspberry flavour. The fruit preparation is made from at least 70% raspberries and is therefore perfect as a filling for various desserts or as a topping for ice cream or chocolate cake with its distinct raspberry flavour .

Chocolate cake with raspberries is also a great idea as a birthday present. You can also prepare:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the biscuit:

210 g flour
2 teaspoons baking soda
1 teaspoon baking powder
400 g sugar
85 g BAM cocoa powder
100 g vegetable oil
227 g buttermilk or plain yoghurt (room temperature)
227 ml boiling water
2 teaspoons BAM vanilla paste
3 large eggs at room temperature

for the cream:

28 g softened butter
227 g mascarpone cheese (room temperature)
113 g powdered sugar (sieved)
1/2 teaspoon BAM vanilla paste
pinch of salt
115 g BAM dark chocolate
227 g sweet cream
600 g fresh raspberries

for the chocolate icing:

113 g softened butter
pinch of salt
455 g powdered sugar
43 g BAM cocoa powder
57 ml of milk
1 teaspoon BAM vanilla paste

Instructions:

preparation procedure:

Preheat the oven to 200°C. Lightly grease three cake tins or prepare the sponge cake mixture in one tin and bake it in different batches. In a large mixing bowl, add the dry ingredients in the order listed: flour, baking powder, baking soda, salt, sugar and BAM cocoa powder. If any of the ingredients seem lumpy, especially the cocoa, strain them through a sieve. In a medium bowl or large measuring cup, mix together the oil, buttermilk or yoghurt, boiling water and BAM vanilla paste. Add to the dry ingredients and whisk at medium speed for 30 seconds to 1 minute until smooth.

Scrape down the sides and bottom of the mixing bowl, then fold in the eggs one by one. Mix on medium speed for another minute or until smooth. Divide the batter between the prepared baking sheets. Bake for 25 to 30 minutes, until the cake starts to pull away from the edge of the baking tray and a tester inserted in the centre comes out with just a few moist crumbs.

Remove from the oven and place on a wire rack to cool. Run a table knife around the edge of each baking tray to loosen the crust and turn the cakes out onto a wire rack to cool completely. While the cake layers are cooling, make the filling.

In a large bowl, combine the butter, cream cheese, icing sugar, vanilla and salt and mix on medium-low speed until smooth. Melt the chocolate; a minute or less in the microwave should be enough to soften the chocolate enough to stir until completely melted and smooth. Add the melted chocolate to the bowl and stir on medium-high speed for 1 minute, or until slightly lightened and fluffy. Whip the sweet cream to soft peaks. Whisk just until the cream is firm.

Fold the whipped cream into the cream cheese mixture; scrape the bowl and stir to combine any sticky residue. Divide the cake layers horizontally if you have baked them in one piece and cut off any domes. Place the first layer on a serving plate and spread one third of the filling on it. Cut a third of the raspberries lengthwise and place them over the filling, covering the entire surface. Repeat until all the layers are stacked; place the last layer with the bottom side up for a flat surface on top. Once the layers are assembled with the filling and raspberries, place the cake in the fridge or freezer for at least 30 minutes to set. While the cake is cooling, make the icing.

In a large bowl, whisk the butter and salt. Sift the caster sugar and BAM cocoa powder through a sieve to remove lumps and gently fold into the butter, alternately adding the milk. Add the BAM vanilla paste. Beat at medium-high speed for 2 minutes or until fluffy. For the best cake, make the icing in two steps. First, apply a very thin layer of frosting around the sides and over the top. Place the cake in the fridge for 20 minutes to allow this layer to set. When the cake is chilled, apply the remaining icing and spread it thoroughly and evenly.

BAM Cake converter

Convert the cake ingredients to the desired cake size

Calculate

BAM Recipe Book

Download our new free e-book of sweet recipes.

Check out

DUO Classic hot chocolate

(20 Ratings)

9,80 € 8,90 €

-9%

Gluten free

White chocolate drops, 5 kg

(3 Ratings)

99,90 €

Gluten free
Vegan
Recommended

Black cocoa powder, 200 g

(82 Ratings)

9,90 €

-10%

White hot chocolate with coconut, 220 g

(30 Ratings)

5,90 € 5,31 €

-10%

Become a master pâtissier

Online pâtisserie courses

Your guide to the perfect chocolate experience.

Discover exclusive recipes and expert advice with our free chocolate e-magazine.

News

Recipe

Latest

News

Recipe

Latest

Latest news and recipes

Quick desserts

Preparation time: 45 min

Chocolate cake with raspberry

Preparation time: 3 h 15 min

Difficulty: 5

Number of ingredients: 24

Ingredients:

for the biscuit:

210 g flour
2 teaspoons baking soda
1 teaspoon baking powder
400 g sugar
85 g BAM cocoa powder
100 g vegetable oil
227 g buttermilk or plain yoghurt (room temperature)
227 ml boiling water
2 teaspoons BAM vanilla paste
3 large eggs at room temperature

for the cream:

28 g softened butter
227 g mascarpone cheese (room temperature)
113 g powdered sugar (sieved)
1/2 teaspoon BAM vanilla paste
pinch of salt
115 g BAM dark chocolate
227 g sweet cream
600 g fresh raspberries

for the chocolate icing:

113 g softened butter
pinch of salt
455 g powdered sugar
43 g BAM cocoa powder
57 ml of milk
1 teaspoon BAM vanilla paste

Instructions:

preparation procedure

	Preheat the oven to 200°C. Lightly grease three cake tins or prepare the sponge cake mixture in one tin and bake it in different batches. In a large mixing bowl, add the dry ingredients in the order listed: flour, baking powder, baking soda, salt, sugar and BAM cocoa powder. If any of the ingredients seem lumpy, especially the cocoa, strain them through a sieve. In a medium bowl or large measuring cup, mix together the oil, buttermilk or yoghurt, boiling water and BAM vanilla paste. Add to the dry ingredients and whisk at medium speed for 30 seconds to 1 minute until smooth.
	Scrape down the sides and bottom of the mixing bowl, then fold in the eggs one by one. Mix on medium speed for another minute or until smooth. Divide the batter between the prepared baking sheets. Bake for 25 to 30 minutes, until the cake starts to pull away from the edge of the baking tray and a tester inserted in the centre comes out with just a few moist crumbs.
	Remove from the oven and place on a wire rack to cool. Run a table knife around the edge of each baking tray to loosen the crust and turn the cakes out onto a wire rack to cool completely. While the cake layers are cooling, make the filling.
	In a large bowl, combine the butter, cream cheese, icing sugar, vanilla and salt and mix on medium-low speed until smooth. Melt the chocolate; a minute or less in the microwave should be enough to soften the chocolate enough to stir until completely melted and smooth. Add the melted chocolate to the bowl and stir on medium-high speed for 1 minute, or until slightly lightened and fluffy. Whip the sweet cream to soft peaks. Whisk just until the cream is firm.
	Fold the whipped cream into the cream cheese mixture; scrape the bowl and stir to combine any sticky residue. Divide the cake layers horizontally if you have baked them in one piece and cut off any domes. Place the first layer on a serving plate and spread one third of the filling on it. Cut a third of the raspberries lengthwise and place them over the filling, covering the entire surface. Repeat until all the layers are stacked; place the last layer with the bottom side up for a flat surface on top. Once the layers are assembled with the filling and raspberries, place the cake in the fridge or freezer for at least 30 minutes to set. While the cake is cooling, make the icing.
	In a large bowl, whisk the butter and salt. Sift the caster sugar and BAM cocoa powder through a sieve to remove lumps and gently fold into the butter, alternately adding the milk. Add the BAM vanilla paste. Beat at medium-high speed for 2 minutes or until fluffy. For the best cake, make the icing in two steps. First, apply a very thin layer of frosting around the sides and over the top. Place the cake in the fridge for 20 minutes to allow this layer to set. When the cake is chilled, apply the remaining icing and spread it thoroughly and evenly.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate cake with raspberry

Ingredients:

for the biscuit:

for the cream:

for the chocolate icing:

Instructions:

preparation procedure:

Related products

DUO Classic hot chocolate

White chocolate drops, 5 kg

Black cocoa powder, 200 g

White hot chocolate with coconut, 220 g

Become a master pâtissier

Your guide to the perfect chocolate experience.

Latest news and recipes

Juicy muffins with 100% almond spread

Kinder Bueno cake

Pistachio cake with pistachio spread

Chocolate cake with raspberry

Ingredients:

for the biscuit:

for the cream:

for the chocolate icing:

Instructions:

preparation procedure

Choose a language