Chocolate Raspberry Avalanche Cake Recipe

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Recipes.net Team Published: July 8, 2020 Modified: December 11, 2020
Chocolate Raspberry Avalanche Cake Recipe

An avalanche of raspberries and an avalanche of flavor! This beautiful, rich cake will impress any partygoers and satisfy any sweet tooth.

How To Make Chocolate Raspberry Avalanche Cake

Sweetened chocolate cake topped with raspberries

  • 6 tbsp unsweetened cocoa
  • 2 cups all-purpose flour
  • 1 cup fresh raspberries
  • 2 cups granulated sugar
  • 1 ¼ tsp baking soda
  • 1 tsp salt
  • 1 cup hot coffee
  • ¾ butter flavor shortening (or ¾ cup hot butter flavor all-vegetable shortening, plus additional for greasing)
  • ½ cup milk
  • 3 eggs
  • ¼ cup raspberry flavored liqueur
  • powdered sugar
  1. Heat oven to 350 degrees.
  2. Grease 10-inch (12 cup) Bundt pan with shortening.
  3. Flour lightly.
  4. Place wire rack on counter for cooling cake.
  5. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl.
  6. Add coffee and 3/4 cup shortening.
  7. Beat at low speed of electric mixer until dry ingredients are moistened.
  8. Add eggs, 1 at a time, beating well after each addition.
  9. Pour into prepared pan.
  10. Bake at 350 degrees for 40 to 45 minutes, or until toothpick inserted in center comes out clean.
  11. Do not over bake!
  12. Cool 10 minutes before removing from pan.
  13. Place cake, fluted side up, on wire rack.
  14. Cool 10 minutes.
  15. Brush top and side with liqueur.
  16. Cool completely.
  17. Dust top with confectioners’ sugar.
  18. Place cake on serving plate.
  19. Fill center with raspberries.

How To Make Chocolate Raspberry Avalanche Cake

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Sweetened chocolate cake topped with raspberries

Prep: 25 mins
Cook: 45 mins
Total: 1 hr 10 mins
Serves:
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Ingredients

  • 6 tbsp unsweetened cocoa
  • 2 cups all-purpose flour
  • 1 cup fresh raspberries
  • 2 cups granulated sugar
  • 1 ¼ tsp baking soda
  • 1 tsp salt
  • 1 cup hot coffee
  • ¾ butter flavor shortening , or ¾ cup hot butter flavor all-vegetable shortening, plus additional for greasing
  • ½ cup milk
  • 3 eggs
  • ¼ cup raspberry flavored liqueur
  • powdered sugar

Instructions

  1. Heat oven to 350 degrees.
  2. Grease 10-inch (12 cup) Bundt pan with shortening.
  3. Flour lightly.
  4. Place wire rack on counter for cooling cake.
  5. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl.
  6. Add coffee and 3/4 cup shortening.
  7. Beat at low speed of electric mixer until dry ingredients are moistened.
  8. Add eggs, 1 at a time, beating well after each addition.
  9. Pour into prepared pan.
  10. Bake at 350 degrees for 40 to 45 minutes, or until toothpick inserted in center comes out clean.
  11. Do not over bake!
  12. Cool 10 minutes before removing from pan.
  13. Place cake, fluted side up, on wire rack.
  14. Cool 10 minutes.
  15. Brush top and side with liqueur.
  16. Cool completely.
  17. Dust top with confectioners' sugar.
  18. Place cake on serving plate.
  19. Fill center with raspberries.
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