This Raspberry Chambord Chocolate Poke Cake is made with a super moist chocolate cake flavored with Chambord liqueur and soaked with Chambord chocolate ganache! It’s topped with a fresh raspberry whipped cream and wonderfully light, fruity and chocolatey! Delicious!
Happy Halloween! While I’m not someone that gets especially jazzed about Halloween, I am looking forward to it today because it’s the twins’ first Halloween. They can’t exactly go trick-or-treating given that they’re 8 months old, but we are going to dress them up for a hit and roll them around up and down the street a bit. I’m all about a good photo-op and they are going to be most adorable little pumpkins. 🙂
They go to bed pretty early these days, so once they’re in bed we’ll be handing out candy. It’s our first year in our new house so I’m not really sure how many kids we’ll have coming by. I have LOTS of candy just in case. I’m a little worried I’ll end up with a lot of left over candy.
Of course if I have left over candy, I could make some of my candy-filled treats like these Butterfinger Cupcakes or Butterfinger Cheesecake, Mini Reeses Cheesecakes or even add a bunch of candy to a classic cookie cake. Candy plus baked goods equals one tasty treat.
Of course even better than a candy-filled treat is an adult treat that’s flavored with liqueur! You may have noticed that I’m a fan of those kind of treats and this Raspberry Chambord Chocolate Poke Cake is my newest addition. I love the fresh pop of raspberry with the chocolate – delicious!
The cake begins with the most wonderfully moist chocolate cake that’s made with Chambord. The Chambord is a raspberry flavored liqueur, giving the cake a nice spiked raspberry flavor. It’s super easy to throw together too. The dry ingredients are combined and then the wet ingredients are added and everything is mixed together. Such a simple batter – you don’t even need a mixer. Don’t be surprised by a very thin batter – that’s exactly how it should be.
After the cake is baked, poke holes all over the cake and then cover it with a chocolate ganache that’s also spiked with Chambord. The more the better! So much flavor and so tasty!
The poke cake is refrigerated until nice and cold and then it’s time to add the raspberry whipped cream.
To make the raspberry whipped cream, you’ll puree some raspberries in a food processor or blender. Strain the puree to remove the seeds and then sprinkle powdered gelatin over it. The gelatin will cause the raspberry puree to firm up, then you’ll heat it up a bit so that it liquifies. Once slightly cooled, the raspberry mixture gets added to whipped cream and then spread on top of the cake.
The final cake is a wonderful combination of chocolate, spiked raspberry flavor and pop of fresh raspberries. Such an easy cake to make with a big reward – why wouldn’t you make and enjoy it?!
You might also like:
Red Wine Chocolate Cake with Raspberry Filling
Baileys Chocolate Poke Cake
Raspberry Chocolate Layer Cake
Drunken Chocolate Truffle Cake
Peach Raspberry Sangria Trifle
Raspberry Chocolate Cupcakes
Raspberry Chambord Squares
Chocolate Raspberry Bundt Cake
This Raspberry Chambord Chocolate Poke Cake is made with a super moist chocolate cake flavored with Chambord liqueur soaked with Chambord chocolate ganache and topped with fresh raspberry whipped cream!
Chocolate Chambord Cake
- 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
- 2 large eggs
- 1/2 cup (120ml) milk
- 1 cup (240ml) Chambord liqueur, divided
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla
- 1 cup (240ml) water
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup (127g) semi sweet chocolate chips
Raspberry Whipped Cream
- 9 oz raspberries
- 3 1/2 tsp unflavored powdered gelatin
- 1 3/4 cups (420ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- Fresh raspberries
- Mini chocolate chips
1. Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, milk, vegetable oil, 1/2 cup of Chambord liqueur and vanilla to the dry ingredients and mix well.
4. Slowly pour the water into the batter, mixing well and being careful of splashing.
5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
6. Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw.
7. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
8. Add the sweetened condensed milk and remaining 1/2 cup of Chambord liqueur to a microwave safe measuring cup. Heat heat the milk and liqueur until they begin to boil, then pour over the chocolate chips.
9. Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
10. Set the cake in the fridge to cool and soak.
11. When the cake is cooled, make the whipped cream. Add the raspberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard seeds. You should end up with about 3/4 cups of puree.
12. Place the puree in a shallow dish, then sprinkle the powdered gelatin evenly over the puree and let stand for 4-5 minutes. It will start to firm up.
13. Heat the puree and gelatin in the microwave in 10-second intervals until warm and smooth. Set the mixture aside to cool to room temperature. Note that the cooler the mixture gets, the firmer it will be. If you want a more cohesive pink color frosting, you won’t want it to firm up too much before adding to the whipped cream in the next steps, but it should be at least room temperature. The firmer the mixture gets, the chunkier your raspberry mixture will be.
14. Whip the heavy whipping cream and powdered sugar in a large mixer bowl fitted with the whisk attachment until stiff peaks form.
15. Add the cooled raspberry gelatin mixture to the whipped cream and gently whip until well combined.
16. Spread the raspberry whipped cream evenly on top the cake and top with fresh raspberries and mini chocolate chips.
17. Refrigerate cake until ready to serve. The cake is best when eaten within 3-4 days.
- Serving Size: 1 Slice
- Calories: 647
- Sugar: 62.2 g
- Sodium: 380.4 mg
- Fat: 31.9 g
- Carbohydrates: 81.9 g
- Protein: 8 g
- Cholesterol: 64.3 mg