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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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  • prep time 35 min
  • total time 2 hr 25 min
  • ingredients 12
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Servng
Calories
420
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
17g,
17%
),
Cholesterol
115mg
115%;
Sodium
115mg
115%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
32g
32%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.