Decadent Chocolate Cake W Raspberry Liqueur
Indulge your senses with this Decadent Chocolate Cake with Raspberry Liqueur, a sophisticated dessert that elevates the classic chocolate cake with a splash of tangy-sweet raspberry liqueur. Featuring rich layers of moist, cocoa-infused cake, this recipe is topped with a luxuriously creamy buttercream frosting blended with melted semisweet chocolate and a hint of raspberry liqueur for a burst of fruity elegance. Garnished with fresh raspberries, this show-stopping cake strikes the perfect balance between bittersweet chocolate and vibrant berry flavors. With its velvety texture and elegant presentation, it’s an ideal choice for special occasions, romantic dinners, or anytime you want to impress your guests. Easy to prepare with simple pantry staples, this cake promises to be a decadent centerpiece for any dessert table.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.5 cups Raspberry liqueur (e.g., Chambord)
- 0.5 cups Unsalted butter
- 3 cups Powdered sugar
- 4 ounces Semisweet chocolate, melted
- 1 cup Fresh raspberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer until smooth and well combined.
Reduce the speed to low and carefully mix in the boiling water. The batter will be thin—this is normal.
Divide the batter evenly between the prepared cake pans. Bake for 28–32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the raspberry liqueur frosting. In a large bowl, beat the butter with an electric mixer until creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Increase the speed to medium and add the raspberry liqueur and melted chocolate. Beat until smooth and fluffy.
Once the cakes are completely cool, level the tops using a serrated knife if needed. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
Place the second cake layer on top and frost the sides and top of the cake evenly.
Garnish the cake with fresh raspberries around the edges and on top as desired.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
6815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.7 g | 297% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 5190 mg | 226% | |
| Total Carbohydrate | 1185.8 g | 431% | |
| Dietary Fiber | 93.9 g | 335% | |
| Total Sugars | 886.1 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 725 mg | 56% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 4358 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
