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Chocolate Raspberry Cake

Course: Dessert
Servings: 10 to 12
Author: Suzanne Cowden


  • Cake
  • 4 ounces unsweetened chocolate chopped
  • 2 1/4 cups unbleached all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup Framboise
  • 1 cup sour cream
  • 9 tablespoons butter softened but still cool
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup boiling water
  • 1 1/2 cups fresh or frozen raspberries
  • Chocolate Ganache
  • 6 ounces dark chocolate chopped
  • 1/2 cup heavy cream
  • 1 tablespoon Framboise


  • Preheat oven to 350° F. Grease and flour a 12-cup bundt pan.
  • Place chocolate in a double boiler and melt over medium-low heat, stirring occasionally, until melted and smooth. Set aside.
  • Combine flour, cocoa, baking soda, and salt in a bowl and set aside. Pour Framboise into a 2-cup glass measure with a pour spout. Spoon in sour cream until the Framboise and sour cream reach the 2-cup line. Mix well and set aside.
  • In the bowl of a standing electric mixer, cream together butter and sugar until light and fluffy.
  • Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended. Add the vanilla and melted chocolate and stir to mix.
  • Add the flour mixture, alternating with the sour cream-Framboise mixture, to the egg-butter mixture. Stir until the dry ingredients are just moist and blended. Do not over mix.
  • Stir in boiling water and mix until blended. Fold in raspberries.
  • Scrape the batter into prepared bundt pan, smoothing the top to even out the batter. Bake for 55 to 60 minutes, until the cake is firm to the touch and a skewer inserted into the center comes out with just a few crumbs clinging to it.
  • Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack and cool completely.
  • For the glaze, place dark chocolate in a 2-cup measuring glass with a pour spout. Bring cream to a boil in a small saucepan over medium heat. Pour cream over the chocolate and let it sit without stirring for two minutes before mixing vigorously with a small spatula. Once the chocolate becomes smooth and glossy, add 1 tablespoon Framboise and mix until smooth.
  • Set the rack holding the cooled cake atop a baking sheet. Stir the ganache well before slowly drizzling the glaze over the cake. Allow the glaze to set for at least 10 minutes before slicing.
  • Serve cake slices at room temperature with fresh raspberries and scoops of vanilla ice cream, if desired.