Raspberry Liqueur Chocolate Raspberry Cake
Cuisine: Dessert
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
I serve my Raspberry Liqueur Chocolate Raspberry Cake as is but it is, also, lovely to serve with raspberry liqueur whipped cream or ice cream.
  • 2 cups all purpose flour
  • ¾ cup cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 14 tablespoons unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1½ teaspoons vanilla extract
  • 4 tablespoons raspberry liqueur, divided
  • ¾ cup chocolate chips
  • 1-1/3 cups raspberries
  1. Preheat the oven to 350°. Set aside a 14 cup bundt pan.
  2. Whisk together the flour, cocoa, baking soda and salt. Set aside.
  3. Place the butter and sugar into a large mixing bowl. Beat until creamy, scraping the bowl down as needed, about three minutes. Add the eggs one at a time.
  4. Blend in half of the dry ingredients followed by the sour cream, vanilla and 2 tablespoons raspberry liqueur. Mix in the remaining dry ingredients.
  5. Fold in the raspberries.
  6. Spray the bundt pan with nonstick cooking spray. Transfer the batter to the pan.
  7. Bake at 350° for 50 minutes, rotating the pan front to back halfway through. Remove from the oven and cool in the pan for 10 minutes.
  8. Place a cooling rack over the pan and flip it upside down. Remove the pan and place it over a sheet of wax paper.
  9. Brush the outside of the cake with 2 tablespoons raspberry liqueur.
  10. Serve warm or cold.
Recipe by Desserts Required at https://www.dessertsrequired.com/raspberry-liqueur-chocolate-raspberry-cake