Looking for a dessert that will impress your family and friends? The Chocolate Cassis Cake is the perfect choice! This rich and decadent cake combines bittersweet chocolate with a touch of berry liqueur, creating a mouthwatering treat that everyone will love.
Why Make This Recipe
This cake isn’t just delicious; it’s also easy to make! You can whip it up for special occasions, weekend gatherings, or whenever you need a sweet pick-me-up. Trust me, once you try it, you’ll want to make it over and over again!
How to Make Chocolate Cassis Cake
Making a Chocolate Cassis Cake is simple and fun! Gather your ingredients and follow the easy steps below to bake a cake that will delight everyone at your table.
Ingredients:
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 10 ounces bittersweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 6 tablespoons crème de cassis liqueur
- 1 teaspoon pure vanilla extract
- 5 extra-large eggs, at room temperature
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 6 ounces bittersweet or semisweet chocolate, chopped (for glaze)
- 1/4 cup heavy cream (for glaze)
- 2 to 3 tablespoons crème de cassis liqueur (for glaze)
- 1/2 teaspoon pure vanilla extract (for glaze)
- Fresh raspberries (to serve)
- Fresh strawberries, hulled and thickly sliced (to serve)
- 1/3 cup sugar (to serve)
- 1/3 cup crème de cassis liqueur (to serve)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- Melt the butter and chocolate together over simmering water, stirring until smooth. Let it cool for 5 minutes.
- Whisk in the cocoa powder, crème de cassis, and vanilla extract.
- In an electric mixer, beat the eggs, sugar, and salt on high speed for 3 to 5 minutes until the mixture is pale yellow and tripled in volume.
- Gently fold the chocolate mixture into the egg mixture without overmixing.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes until barely set.
- Let the cake cool in the pan for 30 minutes, then invert onto a plate and cool completely.
- For the glaze, melt the chocolate and cream together, then whisk in crème de cassis and vanilla extract. Let it cool for 10 minutes before applying to the cake.
- Toss the berries with sugar and crème de cassis about 15 minutes before serving.
- Serve cake slices with the berries on the side.
How to Serve Chocolate Cassis Cake
Serve this cake with fresh berries and a drizzle of cream. It’s perfect for any celebration or just a cozy family dinner!
How to Store Chocolate Cassis Cake
Store any leftover cake in an airtight container at room temperature for up to two days. You can also refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor.
Tips to Make Chocolate Cassis Cake
- Use good-quality chocolate for the best taste.
- Don’t overmix when combining the chocolate and egg mixtures to keep the cake light and fluffy.
- If you want to save time, make the cake a day ahead and chill it overnight!
Variation
If you want to mix things up, try adding some chopped nuts or using a different berry liqueur. You can also swap the fresh strawberries and raspberries for blueberries or blackberries.
FAQs
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Can I make this cake ahead of time?
Yes, you can make the cake a day in advance, just be sure to store it properly. -
What can I use instead of crème de cassis?
You can substitute with raspberry liqueur or omit it if you prefer a non-alcoholic version. -
How do I know when the cake is done baking?
The cake should be set in the center but still slightly soft. A toothpick inserted should come out with a few moist crumbs.