Today’s recipe is an elevated take on every chocolate lover’s dream (Mama K are you listening). Smooth, velvety chocolate cake shares the spotlight with one of my personal favorites, fresh raspberry. Add in a boozy component of raspberry liqueur in this decidedly delightful dessert from Chef Jason of Homespun.
To most (and I’ll raise my hand), dreams of baking a homemade chocolate cake seems like a whole lot of effort. So you’ll be pleased to find most of this cake’s ingredients already in your pantry at home, minus a little raspberry liqueur and fresh raspberries. Yes, working with a springform pan takes a little practice, but once you get the hang of that, the whole baking process is quite enjoyable (and even therapeutic I think). And more than enjoyable, the end result is incredibly worth it: a homemade chocolate cake with raspberry sauce that’s rich, moist and beyond decadent. And the raspberry sauce is so incredibly simple to make, which tempts me to find other recipes to include it in! Cheers, Kat
P.S. Got more sweet tooth cravings? Check out the desserts we’re dying to try here. xo
- For the Chocolate Cake
- 9 oz. Bittersweet Chocolate, cut into pieces
- 1 Cup Unsalted Butter, cut into small pieces
- 1/2 cup Granulated Sugar, scant
- 2 Tablespoons Chambord Liqueurs
- 5 Eggs
- 2 Tablespoons All Purpose Flour
- Pan Spray, as needed
- Confectioners Sugar, as needed for garnish
- For the Raspberry Sauce
- 1 ½ cups raspberries
- ¼ cup granulated sugar
- 1 Tablespoon Water
- For the Cake
- Pre-heat oven to 350F. Generously grease a 9x2 inch spring form pan. Line the bottom with baking parchment and grease. Wrap the bottom of the pan with foil to prevent water seeping in while the cake is baking.
- Set up a double boiler. In a bowl, combine chocolate and butter pieces. Begin melting butter and chocolate. Add sugar stirring often, until smooth. Allow mixture to cool slightly then add liquor.
- In a large bowl, beat eggs lightly until froth, about 1 minute. Add flour, then slowly add melted chocolate mixture until well combined and smooth. Pour into prepared pan.
- Place pan in a large baking sheet that has a 1 inch lip. Add boiling water until it's about ¼ inch up the side of the springform pan. Bake for 25- 30 minutes, until the edge is set but the center is still soft.
- Remove the pan from the water pan. Place springform pan on cooling rack. Once cake has cooled for about an hour, remove the springform side and turn the cake onto the wire rack, parchment should be on top now. Allow to cool longer and carefully peel parchment off the top.
- To serve, dust confectioner's sugar over the top and serve with fresh berries and raspberry sauce.
- For the Raspberry Sauce
- Combine all ingredients into a small sauce pot. Bring to a boil over medium heat and cook until berries are tender (roughly 4 minutes).
- Whisk sauce to break up berries, until chunky. For a refined sauce puree until smooth.
- Pour into container and refrigerate up to 3 days.
