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Chocolate Raspberry Dessert Recipe

chocolate raspberry dessert recipe

Details

Timing
Timing
Total:
Bake:
25 Min.
Prep:
20 Min.
Skill Level:
Intermediate
Yields:
12 servings

This decadent chocolate raspberry dessert is made with HERSHEY'S CHIPITS Chocolate Chips and Raspberries. Add a little Amaretto for extra yum! Try the recipe now!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
25 minutes
Chill Time
1 hour

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 1 cup
    all-purpose flour (250 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 1/2 cup
    butter or margarine, softened (125 mL)
  • 4
    eggs
  • 1/4 tsp
    baking powder (1 mL)
  • 1 1/2 cups
    HERSHEY'S Chocolate Syrup (375 mL)
  • Raspberry Cream Layer:
  • 2 cups
    icing sugar (50 mL)
  • 1/2 cup
    butter or margarine, softened (125 mL)
  • 2 tbsps
    raspberry liqueur (optional) (30 mL)
  • Chocolate Glaze:
  • 1 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (90 mL)
  • 6 tbsps
    butter or margarine (90 mL)

Key Ingredients

HERSHEY'S Chocolate Syrup, 523g bottle - Front of Package
Where to Buy
HERSHEY'S CHIPITS Dark Chocolate Chips, 775g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven and stovetop Oven & Stovetop
baking pan 9x13-inch (33x23 cm) Baking Pan
mixing bowl Mixing Bowl
mixer Mixer
saucepan Saucepan
wire rack Wire Rack
refrigerator Refrigerator
1

Preheat the oven to 350°F (180°C). Grease a 13x9-inch (3 L) baking pan; set aside.

2

Beat the flour with the sugar, butter, eggs and baking powder in large bowl until smooth. Add the syrup; blend thoroughly. Pour the batter into prepared pan. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

3

Raspberry Cream Layer: Beat the icing sugar, butter and liqueur (optional) in a small bowl until smooth. Spread evenly over the cake. Cover and chill until set.

Tips

Add a few drops of red food colouring to the centre for a bit of extra colour.

Substitute 1/4 cup (50 mL) raspberry preserves mixed with 1 tsp (5 mL) water for the raspberry-flavoured liqueur.

4

Chocolate Glaze: Combine chocolate chips and butter in a small saucepan set over low heat. Cook, stirring often, until melted. Remove from the heat; stir until smooth. Cool slightly. Spread evenly over the chilled dessert. Cover and chill for at least 1 hour before serving. Reserve any leftover dessert in the refrigerator.

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