Raspberry Liqueur Chocolate Raspberry Cake
I am confident that it will not come as a surprise to any of you that one of my favorite combinations is chocolate and raspberries. It is the perfect balance of the richness of chocolate enhanced with the sweetness of raspberries; and it brings together the texture of the berries and the smoothness of the chocolate.
I am aware of the fact that I, already, have my Fudgy Chocolate Berry Bundt Cake on the Desserts Required website. Yet, Raspberry Liqueur Chocolate Raspberry Cake is nothing like that fudgy chocolate/raspberry cake.
Raspberry Liqueur Chocolate Raspberry Cake is still filled to the top with decadence but this one has a more cake-like vs. fudgy consistency and it has raspberry liqueur inside the cake. As soon as the cake cools in the pan for 10 minutes, it gets flipped onto a cooling rack and is brushed with more raspberry liqueur.
And that is what, truly, sets this chocolate/raspberry cake apart from all others.
When you are in the mood for a fudgy cake, you know where to look. When you are in the mood for a cake that is bumped up a bit in the sophistication category, Raspberry Liqueur Chocolate Raspberry Cake is the one you have to make!
|Raspberry Liqueur Chocolate Raspberry Cake|| |
- 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
- Preheat the oven to 350°. Set aside a 14 cup bundt pan.
- Whisk together the flour, cocoa, baking soda and salt. Set aside.
- 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.
- Blend in half of the dry ingredients followed by the sour cream, vanilla and 2 tablespoons raspberry liqueur. Mix in the remaining dry ingredients.
- Fold in the raspberries.
- Spray the bundt pan with nonstick cooking spray. Transfer the batter to the pan.
- 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.
- Place a cooling rack over the pan and flip it upside down. Remove the pan and place it over a sheet of wax paper.
- Brush the outside of the cake with 2 tablespoons raspberry liqueur.
- Serve warm or cold.