If you have a passion for combining decadent chocolate with the fresh burst of berries, the Raspberry Chambord Chocolate Poke Cake Recipe is about to become your new favorite indulgence. Imagine a moist, rich chocolate cake infused with the elegant fruitiness of Chambord, a raspberry liqueur, then soaked and topped with a luscious raspberry whipped cream that’s both vibrant and silky. This cake isn’t just a dessert; it’s a celebration of complementary flavors and textures that will wow friends and family alike, whether for an everyday treat or a special occasion.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward creating a truly unforgettable cake. Each element is carefully selected to build the perfect balance: from the deep chocolate foundation to the fruity Chambord infusion that makes this poke cake unique.
- All purpose flour (2 cups/260g): Provides the sturdy yet tender base that holds the cake together beautifully.
- Sugar (2 cups/414g): Sweetness to harmonize with the bittersweet cocoa and tart raspberries.
- Natural unsweetened cocoa powder (3/4 cup/70g): The star of the chocolate flavor, bringing intense richness without added sweetness.
- Baking soda (2 tsp): Ensures a light, fluffy texture with the right rise.
- Salt (1 tsp): Balances flavors and enhances the chocolate’s depth.
- Large eggs (2): Adds moisture and structure, essential for that perfect cake crumb.
- Milk (1/2 cup/120ml): Adds tenderness and richness to the batter.
- Chambord liqueur (1 cup/240ml, divided): Infuses the cake with a delicate raspberry essence and subtle boozy warmth.
- Vegetable oil (1 cup/240ml): Keeps the cake moist and ensures a tender bite.
- Vanilla extract (1 1/2 tsp): Enhances all the flavors, tying them together beautifully.
- Water (1 cup/240ml): Helps to create a smooth, pourable batter that bakes up moist.
- Sweetened condensed milk (1 cup/240ml): Adds a creamy, luscious layer when soaking into the poke holes.
- Semi-sweet chocolate chips (3/4 cup/127g): Melts into a glossy topping that seeps into the cake’s interior.
- Fresh raspberries (9 oz): Brings vibrant color, natural tartness, and freshness to the whipped cream topping.
- Unflavored powdered gelatin (3 1/2 tsp): Stabilizes the raspberry whipped cream for a fluffy, yet firm finish.
- Heavy whipping cream (1 3/4 cups/420ml), cold: Whips to luxurious peaks, creating the perfect light and airy frosting.
- Powdered sugar (1 cup/115g): Sweetens the whipped cream delicately without graininess.
- Fresh raspberries and mini chocolate chips (for garnish): Adds charm and extra bursts of color and texture for a stunning presentation.
How to Make Raspberry Chambord Chocolate Poke Cake Recipe
Step 1: Prepare and Mix the Dry Ingredients
Start by greasing a 9×13 inch cake pan to ensure easy release later. Preheat your oven to 300°F (148°C). In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Combining these dry ingredients well sets the stage for a well-balanced, smooth batter without any lumps.
Step 2: Add the Wet Ingredients
Incorporate eggs, milk, vegetable oil, half a cup of Chambord liqueur, and vanilla extract into the dry mixture. Mix everything thoroughly until smooth, which guarantees even flavor and texture throughout the cake.
Step 3: Incorporate Water and Bake
Slowly pour in a full cup of water while mixing gently—this creates a perfectly fluid batter. Transfer this batter into your prepared pan and bake for 40 to 45 minutes. A toothpick inserted into the cake should come out with just a few moist crumbs, an indicator that it’s perfectly baked but not dry.
Step 4: Poke the Cake and Prepare the Chocolate Soak
Right after removing the cake from the oven, use a knife sharpening rod or a straw to poke holes all over the cake’s surface. These holes will allow the luscious ganache mix to seep deep into the cake, creating that signature poke cake moisture. While the cake is still warm, melt chocolate chips with the sweetened condensed milk and the remaining half cup of Chambord liqueur. Heat this mixture until boiling, then whisk until smooth and spread immediately over the cake, filling all the poked holes to infuse every bite with chocolatey goodness.
Step 5: Chill the Cake
Set the cake into the fridge to cool and let the chocolate soak in. This chilling time allows all the flavors to meld and the texture to become wonderfully moist and dense.
Step 6: Make the Raspberry Whipped Cream
Combine fresh raspberries in a blender until pureed, then push the mixture through a fine mesh sieve to remove seeds, ensuring a smooth frosting. Sprinkle powdered gelatin over the puree and let it bloom for 4-5 minutes. Warm gently in short bursts until smooth and allow it to cool to room temperature. Meanwhile, whip the heavy cream alongside powdered sugar to stiff peaks. Gently fold in the raspberry gelatin blend to achieve a stunning pink whipped cream with a luxurious texture.
Step 7: Frost and Garnish
Evenly spread the raspberry whipped cream over the chilled cake. Top with fresh raspberries and mini chocolate chips for that final pop of color and texture that invites everyone to dive in.
How to Serve Raspberry Chambord Chocolate Poke Cake Recipe
Garnishes
Fresh raspberries and mini chocolate chips aren’t just pretty; they add a refreshing burst and a satisfying crunch to complement the soft, moist cake beneath. Consider also a light dusting of cocoa powder or edible rose petals for an elegant touch if you’re serving guests.
Side Dishes
This cake pairs beautifully with a glass of chilled Champagne or a cup of robust coffee to balance the rich chocolate and fruity notes. A scoop of vanilla bean ice cream also elevates the dessert experience, making it even more indulgent and comforting.
Creative Ways to Present
Serve individual slices with a dollop of the raspberry whipped cream piped on top, garnished with a couple of raspberries and a sprinkle of mini chocolate chips to impress your guests. You can also layer this poke cake in a trifle bowl with additional raspberry puree and whipped cream for a stunning layered dessert perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
This cake stays wonderfully moist and flavorful when stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. It’s best enjoyed within 3 to 4 days to keep that fresh raspberry zing and whipped cream texture.
Freezing
You can freeze individual slices by wrapping them well in plastic wrap and placing them in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving. Keep in mind that the whipped cream might lose some of its fluffiness after freezing but will still taste delicious.
Reheating
This poke cake is generally best served chilled, but if you prefer it slightly warmed, allow it to come to room temperature before a very brief 10-15 second zap in the microwave. Be cautious not to overheat, as it may cause the whipped cream topping to weep.
FAQs
Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries are ideal as they provide a bright, natural flavor and vibrant color to the whipped cream topping. Just be sure to puree and strain them well to avoid seeds in the frosting.
What if I don’t have Chambord liqueur?
If Chambord isn’t available, you can substitute with another raspberry liqueur or a raspberry syrup for a non-alcoholic version. The flavor may be slightly different, but the cake will still be deliciously fruity.
How do I know when to stop baking the cake?
Insert a toothpick into the center around the 40-minute mark—when it comes out with only a few moist crumbs and no wet batter, the cake is perfectly baked. Overbaking can dry out the cake, so watch closely.
Can I make this cake dairy-free?
To adapt this Raspberry Chambord Chocolate Poke Cake Recipe for dairy-free needs, substitute milk and cream with coconut milk or almond milk alternatives and use dairy-free chocolate chips. The texture may vary slightly, but the flavor will still impress.
Is this recipe suitable for beginners?
Absolutely! The recipe is straightforward with clear steps, and the poke cake method is forgiving. Just take your time with the soaking and frosting to ensure the flavors meld perfectly.
Final Thoughts
Once you try the Raspberry Chambord Chocolate Poke Cake Recipe, it will quickly rise to the top of your go-to desserts for any occasion. Its wonderful marriage of rich chocolate and vibrant raspberry combined with the luscious texture and stunning presentation makes it a spectacular treat to share. Don’t hesitate—grab those ingredients and create a cake that will have everyone asking for seconds!
Print
Raspberry Chambord Chocolate Poke Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Chambord Chocolate Poke Cake is a decadent layered dessert combining a rich chocolate cake soaked with sweetened condensed milk and Chambord liqueur, topped with a fluffy raspberry-infused whipped cream. Perfect for chocolate and raspberry lovers, this elegant dessert melds moist cocoa cake with a luscious chocolate ganache filling and fresh raspberry cream topping.
Ingredients
Dry Ingredients
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (70g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 3 1/2 tsp unflavored powdered gelatin
- 1 cup (115g) powdered sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup (120ml) milk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup (240ml) Chambord liqueur, divided
- 1 cup (240ml) water
- 1 cup (240ml) sweetened condensed milk
- 1 3/4 cups (420ml) heavy whipping cream, cold
Other Ingredients
- 3/4 cup (127g) semi sweet chocolate chips
- 9 oz fresh raspberries plus extra for garnish
- Mini chocolate chips for garnish
Instructions
- Prepare Pan and Oven: Grease the sides of a 9×13 inch cake pan and preheat oven to 300°F (148°C) to ensure even baking at a low temperature for a moist cake.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking soda, salt, and powdered gelatin thoroughly to create a uniform base.
- Add Wet Ingredients to Dry: Add eggs, milk, vegetable oil, 1/2 cup Chambord liqueur, and vanilla to the dry mixture and mix well to form a smooth batter.
- Incorporate Water: Slowly pour water into the batter while mixing carefully to avoid splashing, ensuring the batter stays smooth and cohesive.
- Bake Cake: Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted comes out with just a few crumbs.
- Poke Cake Holes: Remove the cake from the oven and, while still warm, poke holes all over the cake using a knife sharpening rod or a straw to allow the filling to seep in.
- Prepare Chocolate Ganache: Place chocolate chips in a medium bowl. In a microwave-safe cup, heat the sweetened condensed milk and remaining 1/2 cup Chambord liqueur until boiling, then pour over chocolate chips.
- Combine Ganache: Whisk the chocolate and milk mixture until smooth, then immediately pour over the cake, spreading it into the holes so the cake absorbs the ganache.
- Chill Cake: Refrigerate the cake to cool completely and allow the ganache to soak into the cake thoroughly.
- Puree Raspberries: Puree 9 oz raspberries in a food processor or blender until smooth, then strain through a fine mesh sieve to remove seeds, yielding about 3/4 cup puree.
- Bloom Gelatin: Sprinkle the powdered gelatin evenly over the raspberry puree in a shallow dish and let stand for 4-5 minutes to soften and firm.
- Heat Gelatin Mixture: Warm the raspberry puree and gelatin in 10-second microwave intervals until smooth, then let cool to room temperature, ensuring it is not too firm before mixing.
- Whip Cream: In a large bowl with a whisk attachment, whip the cold heavy cream and powdered sugar until stiff peaks form, creating a stable base for the raspberry frosting.
- Combine Whipped Cream and Raspberry Mixture: Gently fold the cooled raspberry gelatin mixture into the whipped cream until fully incorporated and smooth.
- Frost Cake: Spread the raspberry whipped cream evenly over the chilled chocolate cake, creating a vibrant pink frosting layer.
- Decorate: Garnish the cake with fresh raspberries and mini chocolate chips for an appealing presentation.
- Refrigerate Before Serving: Refrigerate the finished cake until ready to serve. For best flavor and texture, consume within 3 to 4 days.
Notes
- Use room temperature eggs and milk for better batter consistency.
- Ensure the cake is still warm when pouring ganache to help the chocolate soak into holes.
- Do not overheat the raspberry gelatin mixture to avoid curdling the whipped cream.
- For a firmer raspberry frosting, allow the puree-gelatin mixture to cool slightly but avoid it becoming too solid.
- This cake keeps best refrigerated and should be consumed within 3-4 days for optimal freshness.
