I love combining chocolate with fruit and berries and this chocolate raspberry cake hits the sweet spot! I start with delicate and fluffy chocolate sponge cake layers, then make some home-made raspberry lemon curd for the filling. And let me tell you, you’re going to LOVE this filling. I can eat it by the spoonful. I love this tart, sweet and tangy curd and it’s the perfect filling for this cake. And, I topped this cake off with torched sweet meringue – a fun and pretty finish to this cake! If you prefer not to leave the cake ‘naked’, simply spread the meringue over the sides, too.
For those that prefer their cakes on the less sweet side, this one is for you! Make sure to watch my video recipe for all the details and see how I torch the meringue for that caramelized look! Don’t have a food torch? Click HERE to get one! And don’t forget the fuel here!
Just look at that beautiful marshmallow meringue! And that raspberry lemon custard just oozing out the sides! I don’t know about you, but I want to eat this cake right off my screen!
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Try my fruity ‘Lemon Cheesecake Fruit Tart’ next: http://tatyanaseverydayfood.com/recipe-items/classic-fruit-tart/