A Decadent Chocolate Cake to Add to Your Dessert Stockpile

Chocolate needs little introduction. It’s delicious all on its own and when gussied up in decadent chocolate cake with raspberry sauce form… um, even better. This dessert spotted on Waiting On Martha from Kathryn McCrary and Homespun is getting added to the Make This! pile of dessert goodness. And for more from that delicious pile, click here.

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.

Erin LepperdDecadent Chocolate Cake with Raspberry Sauce

prep time 25 Minute/s

cook time 45 Minute/s

total time 1 Hour/s 10 Minute/s

Serves 0Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. To serve, dust confectioner's sugar over the top and serve with fresh berries and raspberry sauce.
7. 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).
8. Whisk sauce to break up berries, until chunky. For a refined sauce puree until smooth.
9. Pour into container and refrigerate up to 3 days.

 More Delicious Chocolate Infused Sweet Treats this way

Desserts with a side of Chocolate Coma

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Desserts with a side of Chocolate Coma

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Photography: Kathryn McCrary | Styling: Kathryn McCrary | Recipe: Homespun | Source: Waiting On Martha

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