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!
Watch it:
| Raspberry Liqueur Chocolate Raspberry Cake | Print |
- 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.
Oh, how I wish raspberries were in season right now. They’re still just not quite right. But, I can’t wait to make this. It looks divine.
Susan,
I can’t wait for you to try this. You will wish raspberries were in season all year long!
I absolutely love chocolate with raspberries. It’s my favorite dessert combination for valentines!
Thanks, Kathleen. I agree…chocolate with raspberries is perfect for Valentine’s Day!
I found the same to be true of our raspberries. Am I correct that the raspberries will not taste better once they are in the cake and that I am better off waiting until they are in season. With the weather we have been having that might be next August. I would love to make this for company this week end. Would you please let me know if I am better off making something else and not sacrificing this wonderful cake by buying raspberries that a too tart.
Mary W,
I would ask your produce manager what he/she thinks. Sometimes the raspberries are delicious even when they are not in season because they bring fruit in from other areas.
This looks yummy. Is it a very dense cake and more like chocolate decadence? If our raspberries are not tasty, would frozen ones work? I have never substituted frozen for fresh in any dessert but this looks so good that I really am anxious to make it. But, obviously, I don’t want to ruin it. Thank you.
Macky,
Raspberry Liqueur Chocolate Raspberry Cake is more of a cake than chocolate decadence. I have never tried substituting frozen raspberries and am not sure if they will get too mushy when baking. That would be my only concern.
If you do make this with frozen raspberries, please let me know how it was!
Oops, I just reread what you wrote and I see it is more cake like than fudgy. It did not appear that way in the picture. So, you can ignore that part of my question that I wrote above but I would still like to know if I can substitute frozen raspberries. Thank you.
Happy to answer your questions, Macky. Please let me know if you have any others.
This is one of my favorite things you’ve made! It’s really fabulous!
Thanks so much, Julie. I LOVE reading this!
Love that your cake includes both raspberry liqueur and real raspberries. Bet the flavor is out of this world!
Krsytle,
Thanks so much for your comments. The flavor really is out of this world! 🙂