Chocolate Cassis Cake Recipe

This Chocolate Cassis Cake Recipe is a rich and fudgy recipe, which is made with bittersweet chocolate and creme de cassis. It’s a restaurant-quality dish, ready in about 3.5 hours (including cooling).

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Chocolate Cassis Cake Ingredients

For the Cake:

• Baking spray with flour
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 10 ounces bittersweet chocolate, chopped
• 1/2 cup unsweetened cocoa powder
• 6 tablespoons creme de cassis liqueur
• 1 teaspoon pure vanilla extract
• 5 extra-large eggs, at room temperature
• 1 cup sugar
• 1/4 teaspoon kosher salt

For the Glaze:

• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/4 cup heavy cream
• 2 to 3 tablespoons creme de cassis liqueur
• 1/2 teaspoon pure vanilla extract

To Serve:

• 2 (1/2 pint) boxes fresh raspberries
• 1 pint fresh strawberries, hulled and thickly sliced
• 1/3 cup sugar
• 1/3 cup creme de cassis liqueur

How To Make Chocolate Cassis Cake

For the Cake:

1. Preheat and Prep Pan: Preheat the oven to 350°F (175°C). Generously spray a 9-inch springform pan with baking spray (with flour). Line the bottom with a circle of parchment paper.
2. Melt Chocolate and Butter: Place the butter and chopped bittersweet chocolate in a large, heatproof bowl. Set the bowl over a pan of simmering water (a double boiler) and melt, stirring occasionally until smooth.
3. Add Flavorings: Remove the chocolate mixture from the heat. Whisk in the cocoa powder, 6 tablespoons of creme de cassis, and 1 teaspoon of vanilla extract until smooth. Set aside to cool slightly.
4. Beat Eggs and Sugar: In a separate large bowl (or the bowl of a stand mixer), add the room-temperature eggs, sugar, and salt. Beat on medium-high speed for 3-5 minutes, until the mixture is thick, pale, and falls from the beaters in a “ribbon” (this is the key to a flourless cake).
5. Combine Mixtures: Gently fold the slightly cooled chocolate mixture into the egg mixture in three additions, using a large spatula. Be very gentle, trying to keep the air in the eggs.
6. Bake the Cake: Pour the batter into the prepared springform pan and smooth the top. Bake for 35-40 minutes. The cake will be puffed, and a toothpick inserted into the center will come out with moist, fudgy crumbs, not wet batter.
7. Cool Completely: Place the pan on a wire rack and let the cake cool completely in the pan. The center will sink slightly as it cools—this is normal. This will take at least 2 hours.

For the Glaze and Berries:

1. Macerate Berries: While the cake cools, combine the raspberries, strawberries, sugar, and 1/3 cup of creme de cassis in a bowl. Stir gently and set aside at room temperature for at least 30 minutes for the juices to release.
2. Make the Glaze: Once the cake is completely cool, make the glaze. Place the 6 ounces of chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
3. Finish the Glaze: Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring. Then, whisk gently from the center outward until the glaze is smooth. Whisk in the 2-3 tablespoons of cassis and the vanilla extract.
4. Glaze the Cake: Carefully remove the springform ring from the cooled cake. Place the cake (still on its base or moved to a platter) on a wire rack over a baking sheet. Pour the glaze over the center of the cake, allowing it to drip down the sides. Let the glaze set for about 30 minutes.
5. Serve: Serve slices of the glazed cake with a generous spoonful of the macerated berries and their juices.

Recipe Tips

• Why did my cake sink? It’s supposed to! This is a rich, fudgy, flourless-style cake. Beating the eggs to a “ribbon” gives it lift, and it will naturally settle and become dense as it cools, creating a perfect, fudgy texture.
• Can I use a different liqueur? Yes. Creme de cassis is a blackcurrant liqueur. You could substitute it with Chambord (raspberry liqueur) or an orange liqueur like Grand Marnier for a different flavor profile.
• How important is “room temperature” eggs? For this cake, it is critical. Cold eggs will not whip up to the proper volume. To warm eggs quickly, place them (in their shells) in a bowl of warm (not hot) water for 5-10 minutes.
• Can I make this ahead of time? Yes, this cake is excellent for making ahead. You can bake the cake, cool it, cover it, and store it at room temperature one day in advance. Glaze it a few hours before serving. The berries can also be mixed a few hours ahead and stored in the fridge.

What To Serve With Chocolate Cassis Cake

The recipe already includes the perfect pairing, but you can also add:

• A dollop of unsweetened whipped cream
• A scoop of vanilla bean ice cream

How To Store Chocolate Cassis Cake

• Refrigerate: Because of the glaze and fruit, this cake is best stored in an airtight container in the refrigerator for up to 4 days.
• Serving: This cake tastes best served either chilled or at room temperature. Let it sit out for 20-30 minutes before serving if you prefer it softer.

Chocolate Cassis Cake Nutrition Facts

(Per slice, assuming 16 slices, including glaze and berries)

• Calories: ~420 kcal
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 80mg
• Total Carbohydrate: 43g
• Dietary Fiber: 5g
• Sugars: 33g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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