Chocolate Pound Cake with Raspberry Sauce

Chocolate Pound Cake with Raspberry Sauce Valentines Day is just around the corner so I thought we’d do a dessert that would be perfect for the occasion. Whether you have a valentine or not, you can’t go wrong with this treat!

We don’t normally celebrate this holiday but with this chocolate cake and raspberry sauce we might have to start! The chocolate pound cake is delicious but the raspberry sauce is what makes it unbelievable. Chocolate Pound Cake with Raspberry Sauce Even if you don’t think you can bake, you can make this cake and sauce! It’s super easy even the kids could do it! Plus the presentation is just beautiful. Pair with roses and champagne and you can’t go wrong!

If you’re flying solo, I suggest this cake, a glass of champagne and a bubble bath! Chocolate Pound Cake with Raspberry Sauce

Chocolate Pound Cake with Raspberry Sauce
 
Recipe:
Serves: 10
Ingredients
For Cake
  • 1¾ cups plus 1 tablespoon flour, divided
  • ⅔ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoons espresso powder
  • ¼ teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1 generous cup sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup water or milk
For Raspberry Sauce (makes 1½ cup)
  • 1 cup fresh or frozen raspberries, thawed if frozen
  • 1 tbsp Chambord or raspberry liquor
  • ¾ cup powder sugar
Instructions
  1. Pre-heat oven 350.
  2. Butter and flour a loaf pan and line the bottom with parchment.
  3. Sift together flour, cocoa powder, baking powder, espresso powder and salt in a med bowl.
  4. In a mixer, beat the butter until light and fluffy. Add sugar and beat for 1-2 minutes. Add eggs one at a time. Add flour mixture in thirds, alternating with the milk. After flour mixture is incorporated beat for an addition 1-2 minutes.
  5. Pour into loaf pan and bake for 50 min or until tooth pick inserted comes out clean. Place on wire rack to cool for 1 hour before removing from the pan.
Raspberry sauce
  1. In a blender, blend raspberries until pureed. Whisk in chambord and powdered sugar.
To serve
  1. Slice cooled cake and place slice onto the plate. Spoon over the raspberry sauce and garnish with fresh raspberries.