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?!
Ingredients
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
