Winding Oak's Bookology Magazine

Decadent Chocolate Raspberry Cake

Deca­dent Choco­late Rasp­ber­ry Cake
Serves 12
Inspired by our Book­storm fea­ture this month, No Mon­keys, No Choco­late, bake this rich choco­late cake, and indulge in every sweet choco­late-rasp­ber­ry bite.
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Prep Time
25 min
Cook Time
2 hr 25 min
Total Time
3 hr
Prep Time
25 min
Cook Time
2 hr 25 min
Total Time
3 hr
  1. CAKE
  2. 1 cup semi­sweet choco­late chips (6 oz)
  3. ½ cup but­ter or mar­garine
  4. ½ cup all-pur­pose flour
  5. 4 eggs, sep­a­rat­ed
  6. ½ cup sug­ar
  7. SAUCE
  8. 1 box (10 oz) frozen rasp­ber­ries, thawed, drained and juice reserved
  9. ¼ cup sug­ar
  10. 2 Tbsp corn­starch
  11. 1 to 2 Tbsp orange- or rasp­ber­ry-fla­vored liqueur, if desired
  12. GLAZE
  13. ½ cup semi­sweet choco­late chips
  14. 2 Tbsp but­ter or mar­garine
  15. 2 Tbsp light corn syrup
  17. ½ cup whipped cream
  18. Fresh rasp­ber­ries, if desired
  1. Heat oven to 325°F. Grease bot­tom and side of 8‑inch spring­form pan or 9‑inch round cake pan with short­en­ing. In 2‑quart heavy saucepan, melt 1 cup choco­late chips and 12 cup but­ter over medi­um heat, stir­ring occa­sion­al­ly. Cool 5 min­utes. Stir in flour until smooth. Stir in egg yolks until well blend­ed; set aside.
  2. In large bowl, beat egg whites with elec­tric mix­er on high speed until foamy. Beat in 12 cup sug­ar, 1 table­spoon at a time, until soft peaks form. Using rub­ber spat­u­la, fold choco­late mix­ture into egg whites. Spread in pan.
  3. Bake the spring­form pan 35 to 40 min­utes, round cake pan 30 to 35 min­utes, or until tooth­pick insert­ed in cen­ter comes out clean (top will appear dry and cracked). Cool 10 min­utes. Run knife along side of cake to loosen; remove side of spring­form pan. Place cool­ing rack upside down over cake; turn rack and cake over. Remove bot­tom of spring­form pan or round cake pan. Cool com­plete­ly, about 1 hour.
  4. Mean­while, add enough water to reserved rasp­ber­ry juice to mea­sure 1 cup. In 1‑quart saucepan, mix 14 cup sug­ar and the corn­starch. Stir in juice and thawed rasp­ber­ries. Heat to boil­ing over medi­um heat. Boil and stir 1 minute. Place small strain­er over small bowl. Pour mix­ture through strain­er to remove seeds; dis­card seeds. Stir liqueur into mix­ture; set aside.
  5. Place cake on serv­ing plate. In 1‑quart saucepan, heat glaze ingre­di­ents over medi­um heat, stir­ring occa­sion­al­ly, until chips are melt­ed. Spread over top of cake, allow­ing some to driz­zle down side. Place whipped cream in dec­o­rat­ing bag fit­ted with star tip. Pipe a rosette on each serv­ing. Serve cake with sauce. Gar­nish with fresh rasp­ber­ries.
Adapt­ed from Bet­ty Crock­er
Adapt­ed from Bet­ty Crock­er
Bookol­o­gy Mag­a­zine
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