Chocolate Dome Cake Filled With Fresh Raspberries, Pineapple, And Coconut Cream
If you love fruit and whipped cream, but also don't want to miss out on chocolate, then this is the dessert for you! This dome cake combines fluffy chocolate cake with a luscious cream and is dotted with scrumptious pineapple chunks and fresh raspberries. And as if that wasn't enough, it's topped with a heavenly chocolate ganache. Some might say overkill – we just say yum!
For the cake batter:
- 6 eggs
- 1 cup sugar
- 3 tbsp cocoa powder
- 1 cup flour
- 1 tbsp baking powder
- ½ cup milk
- ⅓ cup vegetable oil
- pinch of salt
For the piña colada cream:
- 24 oz cream cheese
- ⅔ cup pineapple juice
- 1 tbsp vanilla extract
- 10 oz coconut cream
- 5 tsp unflavored gelatin powder
For the chocolate ganache:
- ¼ cup heavy cream
- 2 oz semi-sweet chocolate, finely chopped
- 3 tbsp raspberry jam
- 6 oz raspberries
- pineapple chunks
- 1¼ cups whipped cream
- 2 oz chopped nuts
1. Preheat the oven to 350°F. To make the cake batter, beat the eggs, sugar, and pinch of salt until foamy. Once foamy, fold in the cocoa powder, flour, and baking powder, and then stir in the milk and vegetable oil. Spread the batter over a baking sheet lined with parchment paper and bake for 20 minutes. Let the cake cool down before you turn it over onto a cutting board and carefully remove the parchment paper.
2. While the cake cools, you can prepare the piña colada cream by mixing the cream cheese with the pineapple juice, vanilla extract, coconut cream, and unflavored gelatin powder. Refrigerate the piña colada cream for 15 minutes.
3. Cut a circle out of one side of the cake by tracing around the rim of a large glass bowl.
4. Cut the rest of the cake into small squares.
5. Now line the bowl with plastic wrap, leaving enough wrap hanging over the edge so that you can cover the top of the cake with it later. Using a piping bag, fill the fresh raspberries with raspberry jam and layer the cream, chocolate cake cubes, pineapple chunks, and filled raspberries inside the bowl so that each slice will get a little bit of everything.
6. Lay the circle of chocolate cake over the opening of the bowl and carefully press it down. Fold the excess plastic wrap over the cake and place it in the fridge overnight to chill.
7. The next day, unfold the plastic wrap from the top of the cake and carefully flip the bowl over onto a serving dish. Then slowly lift the bowl off the cake and remove the plastic wrap from the surface of the cake.
8. Cover the surface of the cake with whipped cream and place in the fridge to chill while you prepare the chocolate ganache, which is made by heating the heavy cream and melting in the semi-sweet chocolate. Wait until the chocolate ganache has cooled down a bit and apply it to the surface of the cake by using a spoon to create circular patterns on all sides. Last but not least, decorate the rim of the cake with a layer of chopped nuts.
Simple on the outside, but full of surprises, this exotic fruit-filled dome cake is sure to impress. This technique can be used to make other dome cakes, so get creative with different fruits and flavors. No matter what you use, it'll be sure to taste awesome!
Get the recipe for the Star Fruit Dome Cake featured in the bonus video.