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Raspberry Chambord Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 29 reviews
  • Author: Mary
  • 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

Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking soda, salt, and powdered gelatin thoroughly to create a uniform base.
  3. 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.
  4. Incorporate Water: Slowly pour water into the batter while mixing carefully to avoid splashing, ensuring the batter stays smooth and cohesive.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Chill Cake: Refrigerate the cake to cool completely and allow the ganache to soak into the cake thoroughly.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Combine Whipped Cream and Raspberry Mixture: Gently fold the cooled raspberry gelatin mixture into the whipped cream until fully incorporated and smooth.
  15. Frost Cake: Spread the raspberry whipped cream evenly over the chilled chocolate cake, creating a vibrant pink frosting layer.
  16. Decorate: Garnish the cake with fresh raspberries and mini chocolate chips for an appealing presentation.
  17. 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.

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Find it online: https://peruvianfoodrecipes.com/raspberry-chambord-chocolate-poke-cake-recipe/