Hello everyone!

This amazing chocolate cake is filled with a fresh raspberry cream and covered with a French meringue frosting.
I like to decorate this cake with swirls and pearls for a vintage look, hence the name.

Vintage Chocolate Cake:

  • 1 1/4 cup (275 g) regular sugar
  • 1 1/2 cup (180 g) all-purpose flour
  • 1/2 cup (60 g) unsweetened cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup (75 ml) flavorless oil
  • 2/3 cup (140 ml) heavy cream
  • 1/2 cup (125 ml) strong hot coffee or espresso
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract

Raspberry cream filling:

  • 1 2/3 cups (400 ml) heavy cream
  • 3 1/2 oz. (100 g) fresh raspberries
  • sugar, to taste

TOPPING

  • VANILLA BEAN FROSTING, GET THE RECIPE HERE

DIRECTIONS; 

  • Preheat the oven to 350 ˚F (180 ˚C).
  • Grease, and line two 8-inch (20 cm) baking pans and set aside.
  • Place the flour, salt, baking powder, baking soda and cocoa powder into a mixing bowl and stir to combine.
  • Crack the eggs into a separate bowl and whisk lightly.
  • Pour the whisked eggs and cream into the mixing bowl with the dry ingredients, mix this for two minutes.
  • Add vanilla and hot coffee and mix for one minute more.
  • Divide the batter into the prepared cake pans.
  • Bake in the middle of the oven 350 ˚F (180 ˚C) for about 20-30 minutes.
  • Let´s cool completely.
  • Once cooled, divide the cakes in two horizontally.
  • To make the raspberry cream; Crush the raspberries with a fork,
  • Whisk the cream with a little sugar until soft peaks form, then fold in the raspberries. 
  • Combine the whipped cream with crushed raspberries.
  • I divided both cakes in two horizontally and filled them with a raspberry cream, place in the fridge while you make the Vanilla bean frosting, add one drop of pink food colour if you like it to be pink, get the recipe here; 
  • Decorate the entire cake with vanilla bean frosting, I use a palette knife for this.
  • Sprinkle over some sugar pearls to acheive that “vintage look”.
  • Enjoy!

STEP BY STEP PICTURES BELOW; 

 

 

 

 

 

 

 

 

This is simply delicious…

I hope you are inspired to try making this cake.

I wish you all a wonderful day.

Hugs from me to you.

 

 

 

 

168 Comments

  1. Bente Line Reply

    Nydelig kake som jeg kommer til å lage 🙂
    Ser folk over her sliter med å lage frostingen, og at du skriver at du skal lage en vido med fremgangsmåten på å lage den.
    Hvis du har laget video, har du en link på dette?

    Og skal vannet koke hele tiden når man pisker røren ?

    • Hei Bente. 🙂
      Den kommer snart.
      Vannet kan koke heltiden mens man pisker. Trikset er bare å piske lenge til du får den konsistensen du vill ha. 🙂

  2. thu van le Reply

    Hei,

    Hvor mye sukker trenger jeg til kremen? det står ikke noe mengde. Gleder meg til å bake denne fantastiske kaken 😉

  3. Caroline K Reply

    ÅÅÅh den ser dejlig ud! Her i Danmark skal den bages til min fødsesdag i dag! 
    Din hjemmeside er super fantastisk og meget gode opskrifter! Tusinde tak! 🙂 

  4. Maria Veronica Abueg Reply

    Hei! Kaken min falt sammen på midten 🙁 Hva har jeg gjort feil?

  5. Hei.
    Fikk lyst å lage denne kaken nå.
    Men.. hvorfor skal bunnen med krem i fryseren, en time? Da blir jo alt frosset til servering.

  6. Hei. Jeg lurte på om det er mulig og fryse bunnen og bringebær krem et par dager for så og tine opp og smøre over glasur?

  7. Nydelig kake ♥ Kan man droppe å fordele kakerøret i to former?

  8. hello…m planning to make this cake for my daughter’s 1st birthday…can i omit coffee and if so then what should i add instead.
    we don’t get sweet berries in India..can i use strawberry or any berry jam
    can i make the cake n the icing a day earlier and layer it on the birthday

    • Hi Neha, aww happy birthday to your daughter, just ommit the coffee, use water instead, and yes instead of sweet berries just use jam. Happy baking / Manuela xo

  9. thank you so much Manuela n Team….really appreciate your instant reply..will try to send you a pic of the cake (in instagram)

  10. Hi Manuela , I made this cake on my daughters birthday…it was awesome…thank you so so much…the hitch was my icing..didn’t come out that fluffy but tasted very good…

  11. Thank you for this recipe, Manuela. I made this cake for my mother in-law’s birthday yesterday. The cake base was so moist ???? thanks and more power to you!

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

USANorway