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Chocolate Soufflé Cake with Raspberry Swirl

2023-02-20 - Written by: Colette Dupont

chocolate soufflé raspberry dessert

Chocolate Soufflé Cake with Raspberry Swirl

A decadent chocolate cake filled with a raspberry swirl, perfect for any occasion.

Chocolate Soufflé Cake with Raspberry Swirl

Servings:

8-10 people

Ingredients:

For the cake:

  • 1 cup (200g) dark chocolate chips
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60g) unsalted butter, melted

For the raspberry swirl:

  • 1 cup (120g) fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice

Instructions:

Preheat and prepare pans:

Preheat your oven to 375°F (190°C). Butter six 4-inch round cake pans, dust with flour, and tap out any excess.

Make the chocolate cake:

In a medium bowl, whisk together the flour and melted butter. Set aside.

Make the chocolate soufflé mixture:

In a separate large mixing bowl, melt the chocolate chips in the microwave or over a double boiler. In another bowl, whisk together the egg yolks, sugar, and vanilla extract until light and fluffy. Fold the flour mixture into the egg yolk mixture. Then fold in the melted chocolate.

Beat the egg whites:

In an electric mixer, beat the egg whites until stiff peaks form.

Combine the mixtures:

Gently fold one-third of the beaten egg whites into the chocolate mixture using a rubber spatula until no white streaks remain. Fold in the remaining egg whites until just combined.

Pour the batter and bake:

Divide the cake batter evenly among the prepared pans, filling them about 2/3 full. Bake for 15-20 minutes or until puffed and set. Let cool completely in the pans.

Make the raspberry swirl:

Puree the raspberries, granulated sugar, cornstarch, and lemon juice together until smooth. Strain out any seeds to create a smooth sauce.

Assemble the cake:

Using a serrated knife, slice each cake layer in half horizontally using a serrated knife. Place one cake layer on a serving plate or cake stand. Spread about 2 tablespoons of raspberry swirl mixture over the top of the cake, making sure not to get it too close to the edges. Repeat this process two more times, ending with a cake layer as the final layer.

Dust and serve:

Dust with confectioner's sugar before serving.

Enjoy your decadent chocolate soufflé cake with raspberry swirl!