Chocolate Raspberry Cake

chefs-mate chefs-mate 0 Comments
Servings: 10 Difficulty: Advanced
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Decadent chocolate layers with raspberry jam and a rich chocolate sour cream frosting.
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This Chocolate Raspberry Cake is a show-stopping dessert that balances deep, rich chocolate flavors with the bright, tart sweetness of raspberries. Using a simple cake mix as a base makes it approachable, while the addition of Chambord-soaked layers and a luxurious chocolate-sour cream frosting elevates it to restaurant quality. The cake is moist, dense, and incredibly indulgent, with a smooth, glossy finish. It’s perfect for birthdays, holiday gatherings, or any occasion that calls for something special. The contrast between the dark chocolate and the vibrant red jam is as visually appealing as it is delicious. Serve it with a cup of coffee or tea for the ultimate treat.

Chocolate Raspberry Cake recipe image
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Chocolate Raspberry Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 2097.5

Description

This Chocolate Raspberry Cake is a show-stopping dessert that balances deep, rich chocolate flavors with the bright, tart sweetness of raspberries. Using a simple cake mix as a base makes it approachable, while the addition of Chambord-soaked layers and a luxurious chocolate-sour cream frosting elevates it to restaurant quality. The cake is moist, dense, and incredibly indulgent, with a smooth, glossy finish. It&# 226;ÂÂs perfect for birthdays, holiday gatherings, or any occasion that calls for something special. The contrast between the dark chocolate and the vibrant red jam is as visually appealing as it is delicious. Serve it with a cup of coffee or tea for the ultimate treat.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC). Grease and flour two 9-inch round cake pans.
  2. Prepare the chocolate cake mix according to the package directions on the box.
  3. Stir half of the semisweet chocolate chips into the batter until evenly distributed.
  4. Divide the batter evenly between the prepared cake pans.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool in the pans on a wire rack for 10 minutes.
  7. Remove the cakes from the pans and let them cool completely on the wire rack.
  8. Brush the tops of both cooled cake layers generously with Chambord.
  9. Place one cake layer on a serving plate.
  10. Spread the seedless raspberry jam evenly over the first layer.
  11. Top with the second cake layer, Chambord-side up.
  12. In a small saucepan over low heat, melt the remaining chocolate chips, stirring frequently.
  13. Remove the saucepan from heat and gradually stir in the sour cream until the mixture is smooth and glossy.
  14. Spread the chocolate sour cream frosting over the top and sides of the cake.
  15. Sprinkle toasted chopped pecans over the top of the cake.
  16. Refrigerate the cake for at least 2 hours to allow the frosting to set before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2097.5kcal
% Daily Value *
Total Fat 125.5g194%
Saturated Fat 70.7g354%
Cholesterol 140.2mg47%
Sodium 321.3mg14%
Total Carbohydrate 206.5g69%
Dietary Fiber 20.0g80%
Sugars 182.8g
Protein 25.7g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, raspberry, cake, dessert, frosting, chambord, sour cream, baking, layer cake, jam, chips, pecans, rich, indulgent, party, celebration, chocolate chip, layered, sweet
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