The title of the recipe

Raspberry Chocolate Tiramisu Cake

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk, at room temperature
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract

For the raspberry syrup:

• 1 cup fresh raspberries
• 1/4 cup granulated sugar

For the chocolate mascarpone cream:

• 8 ounces mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

For the assembly and decoration:

• 12-16 ladyfingers, split in half lengthwise
• Fresh raspberries, for garnish
• Chocolate shavings or chocolate chips, for garnish

Instructions

Preparing the cake:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, combine milk, cocoa powder, and vanilla extract. Whisk until the mixture is smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour in the batter and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Preparing the raspberry syrup:

1. In a small saucepan, combine raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the mixture is reduced to a syrupy consistency.
2. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids with a spatula to extract as much juice as possible.

Preparing the chocolate mascarpone cream:

1. In a large mixing bowl, beat the mascarpone cheese until smooth.
2. Gradually add confectioners' sugar, cocoa powder, and heavy cream. Beat until stiff peaks form.
3. Stir in vanilla extract.

Assembling the cake:

1. Using an electric mixer or a hand whisk, mix together the raspberry syrup and chocolate mascarpone cream until combined.
2. Dip each ladyfinger into the coffee-flavored liquid (about 1-2 seconds on each side). They should be soft but not too wet.
3. In a large serving dish or individual glasses, create layers of cake and filling, ending with a layer of whipped mascarpone cream.

Decorating the cake:

• Garnish with fresh raspberries and chocolate shavings or chocolate chips.

Note: This recipe combines elements from Raspberry Tiramisu (recipe 91) and Chocolate Mousse Cake (recipe not listed).