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Instructions |
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Heat oven to 350°F (325°F for glass pans). Grease 13×9-inch baking pan. Mix flour, sugar, 1 stick of butter, baking powder and eggs; beat until smooth. Add chocolate syrup; blend thoroughly. Pour batter into prepared pan. Bake 25-30 minutes. Allow to cool!
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Mix powdered sugar, 1 stick of butter, and raspberry liqueur. Blend until whipped light and fluffy. Once cake has COMPLETELY cooled, spread room temperature raspberry cream evenly over the cake. Chill for at least 30 mins.
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Melt 6 tablespoons of butter and dark chocolate chips in a sauce pan over low heat. Allow to cool slightly. Rinse fresh raspberries.
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Slowly pour chocolate glaze over raspberry cream; spread gently and evenly using the back of a spoon. Immediately decorate with raspberries, so they can set in the chocolate. Chill for at least 1 hour before serving.
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| Serving
Suggestions |
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I suggest making a semi-sweet raspberry drizzle to add on the top for both aesthetics and flavour.
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Originally Submitted
12/7/2009
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