the chocolate cake of dreams

I know… it’s only two weeks after my last baking blogpost but lately I pretty much bake on a daily base and I really enjoy it. so I tought why not sharing one of my latest recipes with you?


in 2018 my husband and six of his friends will be 30 years old – so they decided to throw a birthday party all together. this cake was my contribution to the party.

so I knew I couldn’t please everyone with the flavours in the cake therefore I decided to just ask my hubby what he would like. he went for vanilla, berries and chocolate and I felt like these flavors do actually match.


I did some research for a yummie vanilla biscuit and found LOADS of delicious recipes on the blog of Preppy Kitchen – if you’re a cakelover as I am, you have to check out his page and YouTube channel, it’s bloody amazing!



the moist vanilla-raspberry biscuit is light but the cake gets quite rich with the chocolate buttercream and the delicious dark-chocolate ganache on top. I decorated it with raspberries and some of the Lindt Sensation Fruit Balls (and ate the rest of the package while decorating).



the cake is super easy to bake – the only issue I had was that I didn’t bake the biscuit long enough and wanted to take them out of the baking tin asap – didn’t work out quite good. so I had to rebake one layer.




For the cake:
220g all-purpose flour
230g sugar
2 tsp baking powder 4g
180g unsalted butter, room temperature
3 egg whites
3 tsp vanilla extract
140g sour cream
100ml milk
250g raspberries

  1. preheat oven to 180C°.
  2. butter and flour three 6-inch tins. I used DIY cake strips on my tinsfor more even baking. there’s a great tutorial on the Preppy Kitchen YouTube channel.
  3. sift the dry ingredients (including sugar) together in a large bowl.
  4. beat the wet ingredients together in a medium bowl.
  5. add the wet to the dry and mix until just combined.
  6. cover the raspberries in flour and gently fold them in the batter
  7. divide the mixture evenly into the cake pans.
  8. bake at for about 25-30 minutes or until the centers are springy to the touch.

For the buttercream:
500g powdered sugar
450g unsalted butter, room temperature
40g cocoa powder
1 tsp vanilla optional
1/4 tsp salt

mix the butter with a food processor (I use a KitchenAid) for about 5 minutes, then add all the other ingredients until light and fluffy. make sure to use your buttercream right after you made it – otherwise it’ll lose it’s fluffiness.

For the ganache:
150g dark chocolate
60ml heavy cream

warm the cream and pour over the chocolate. Set aside for a few minutes and whisk together.


what are your favourite flavors in a cake? I’d love to hear from you ❤

Maruschka x


this blogpost is not sponsored.

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