Chocolate Velvet Cake With Dessert Sauces

Enjoy this chocolate velvet cake with white chocolate sauce and raspberry sauce that’s perfect for a dessert.

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Servings 12

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ingredients 12
Prep Time 35 min
Total Time 2 hr 25 min

Ingredients

Cake

3: eggs

2/3: cup sugar

1/4: cup all-purpose flour

4: oz. semisweet chocolate, melted

2: oz. unsweetened chocolate, melted

1/2: cup butter, melted

White Chocolate Sauce

1 1/2: cups whipping cream

2: tablespoons powdered sugar

1/2: cup white vanilla chips

Raspberry Sauce

1: (10-oz.) pkg. frozen raspberries in syrup, thawed, drained

1/4: cup seedless raspberry jam

1: tablespoon cherry-flavored liqueur, if desired

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Directions

1 Heat oven to 350°F. Grease 9-inch springform pan. In large bowl, combine eggs and sugar; beat at high speed for 2 minutes or until lemon colored. Fold in flour until well blended. Add semisweet and unsweetened chocolate and butter; stir just to combine. Pour into greased pan.
2 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Carefully remove sides of pan. Cool 1 hour or until completely cooled.
3 While cake is baking, in small saucepan, combine whipping cream and powdered sugar; mix well. Bring just to a boil. Remove from heat; stir in vanilla chips until smooth. Refrigerate until thickened, about 2 hours. Store in refrigerator.
4 In blender container, puree raspberries. Press pureed raspberries through strainer into bowl to remove seeds; discard seeds. Stir in jam and liqueur. Store in refrigerator.
5 Just before serving, spoon 2 tablespoons white chocolate sauce onto each individual dessert plate. Drizzle 2 teaspoons raspberry sauce over white chocolate sauce to create desired design. Cut cake into wedges; place cake wedge on each plate over sauces. Garnish as desired.