"How many chocolate bars have you got in there?", was the first thing my dad asked me, when he tasted my chocolate cake. "Only two", I answered and smiled.

Today, I present you the best chocolate cake recipe EVER. Well, at least that's my opinion. I just love this one - and it's also quite an easy chocolate cake recipe. The raspberries match perfectly to the dark chocolate and give it a fresh taste.
I love this cake so much, I was really excited, when I made the paste. And then, when I put it in the stove. And then again, when I put it out.

My boyfriend yet complained, the chocolate cake was too chocolaty for him. Can you believe this? Personally, I don't think there is such a thing as too chocolaty - but try for yourself!

The Best Chocolate Cake Recipe for Chocolate Raspberry Cake

For the moist chocolate cake, you have to make a shortcrust first. Knead the flour, one egg, sugar and salt and the butter. Form a paste ball and put it in the fridge for around an hour.

Oil the cake pan and dust it with a bit of flour. Roll out the paste on a counter top, which is also dusted with flour and press it into the cake pan. Afterwards, put baking paper upon the paste and put the beans on the baking paper. 

Bake the paste in the preheated stove for 15 minutes at 356 F (180° C). This is called blind-baking.

For the topping, break the chocolate bars into little pieces and put it in a pot together with milk and cream. Melt the chocolate at low temperature and stir until the chocolate is completely melted and equally mixed. Take it from the stove, let it cool down for a couple of minutes and add the remaining egg.

Remove the beans and the baking paper from the paste and fill in the chocolate topping. Add the raspberries.  Put the chocolate cake back into the stove for another 20 minutes.
It's ready as soon as the edge is slightly brown and the topping has the consistency of pudding. Enjoy!