There’s something utterly luxurious about the combination of deep, dark chocolate and the rich, slightly tart sweetness of blackcurrant liqueur. This Chocolate Cassis Cake is a showstopper—moist, decadent, and kissed with a subtle boozy warmth from crème de cassis. Perfect for an elegant dinner party, a romantic dessert, or simply an indulgent treat for yourself (because why not?). Trust me, you’re going to love this one.
Why You’ll Love Chocolate Cassis Cake
This isn’t just another chocolate cake—it’s an experience. The silky texture, intense chocolate flavor, and luscious berry-infused topping make every bite unforgettable. Is this Chocolate Cassis Cake for you? Let’s see.
- Deep, velvety chocolate – A mix of bittersweet chocolate and cocoa powder gives it a rich, luxurious taste.
- A hint of sophistication – Crème de cassis adds a grown-up twist that elevates the entire dessert.
- Moist and fudgy – Thanks to butter, eggs, and just the right balance of ingredients.
- Gorgeous presentation – Topped with macerated berries, this cake is as beautiful as it is delicious.
- Perfect for any occasion – Whether it’s a dinner party or a solo treat, this cake never disappoints.
Ingredients in Chocolate Cassis Cake
For the Cake:
This is where the magic begins! A blend of high-quality chocolate, cocoa, and crème de cassis creates an indulgent, melt-in-your-mouth texture.
- Bittersweet Chocolate – The foundation of the cake’s rich flavor. Perugina 60% is recommended for the best depth.
- Unsalted Butter – Ensures a tender, buttery crumb.
- Unsweetened Cocoa Powder – Enhances the chocolate intensity (Pernigotti recommended).
- Crème de Cassis – Infuses a subtle fruitiness that balances the deep chocolate.
- Vanilla Extract – Adds warmth and rounds out the flavors.
- Eggs – Help with structure and keep the cake moist and rich.
- Sugar – Sweetens just enough without overpowering.
- Kosher Salt – A small touch to bring out the flavors.
For the Glaze:
A silky, glossy chocolate glaze that takes this cake to the next level.
- Bittersweet or Semisweet Chocolate – Melts into a smooth, pourable topping.
- Heavy Cream – Creates a luscious, creamy consistency.
- Crème de Cassis – Adds a hint of fruitiness that pairs beautifully with the chocolate.
- Vanilla Extract – Complements the richness of the glaze.
To Serve:
A mix of fresh raspberries and strawberries, macerated in sugar and crème de cassis, makes the perfect finishing touch.
- Fresh Raspberries & Strawberries – Bursting with juicy sweetness.
- Sugar – Helps the berries release their natural juices.
- Crème de Cassis – Ties everything together with a touch of elegance.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Start by preheating your oven to 350°F. Grease a 9-inch springform pan with baking spray for an easy release.
Melt the Chocolate & Butter: In a heatproof bowl, melt the butter and chocolate over a double boiler (or in the microwave in 30-second bursts). Stir in the cocoa powder, crème de cassis, and vanilla until smooth. Set aside to cool slightly.
Whip the Eggs & Sugar: In a large mixing bowl, beat the eggs, sugar, and salt on medium-high speed until thick and pale. This step gives the cake its light yet fudgy texture.
Combine & Bake: Gently fold the chocolate mixture into the egg mixture. Pour the batter into the prepared pan and bake for about 35–40 minutes, until the center is just set. Let the cake cool in the pan before removing.
Prepare the Glaze: Melt the chocolate with heavy cream over low heat until smooth. Stir in crème de cassis and vanilla. Let it cool slightly before pouring over the cake.
Macerate the Berries: Toss the raspberries and strawberries with sugar and crème de cassis. Let them sit for at least 15 minutes to develop their juices.
Assemble & Serve: Pour the glaze over the cooled cake, allowing it to drip beautifully down the sides. Spoon the macerated berries on top or serve alongside. Enjoy every luxurious bite!
Nutrition Information (Per Serving)
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 105mg
How to Serve Chocolate Cassis Cake
- With Fresh Whipped Cream – A dollop of lightly sweetened whipped cream adds the perfect contrast to the rich chocolate.
- Paired with Ice Cream – A scoop of vanilla bean or blackcurrant sorbet takes this dessert to the next level.
- With a Glass of Wine – A dessert wine like port or a full-bodied red pairs beautifully with the deep chocolate flavors.
Additional Tips
- Make Ahead: This cake actually tastes even better the next day as the flavors deepen.
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze It: Wrap slices individually in plastic wrap and freeze for up to 3 months.
- Enhance the Flavor: A sprinkle of sea salt or a dash of espresso powder can intensify the chocolate flavor.
Quick Tips for a Perfect Cake
- Use High-Quality Chocolate: The better the chocolate, the richer the cake.
- Don’t Overbake: The center should be just set when you take it out. It will firm up as it cools.
- Glaze When Cooled: Pour the glaze over a fully cooled cake to prevent it from melting too quickly.
Final Thoughts
This Chocolate Cassis Cake is pure indulgence—rich, fudgy, and infused with just the right touch of fruitiness. It’s the kind of dessert that makes any occasion feel special. So go ahead, grab your ingredients, and treat yourself to this decadent delight. One bite, and you’ll be hooked. Happy baking!
Chocolate Cassis Cake
Ingredients
- For the Cake:
- Baking spray such as Baker’s Joy
- 12 tbsp 1½ sticks unsalted butter
- 10 oz bittersweet chocolate chopped (Perugina 60% recommended)
- ½ cup unsweetened cocoa powder such as Pernigotti
- 6 tbsp crème de cassis liqueur
- 1 tsp pure vanilla extract
- 5 extra-large eggs at room temperature
- 1 cup sugar
- ¼ tsp kosher salt
- For the Glaze:
- 6 oz bittersweet or semisweet chocolate chopped
- ¼ cup heavy cream
- 2 to 3 tbsp crème de cassis liqueur
- ½ tsp pure vanilla extract
- To Serve:
- 2 ½ pint boxes fresh raspberries
- 1 pint fresh strawberries hulled and thickly sliced
- ⅓ cup sugar
- ⅓ cup crème de cassis liqueur
Instructions
- Prepare the Cake:
- Preheat oven to 350°F. Spray a 9-inch round springform pan with baking spray. Line the bottom with parchment paper and spray again.
- In a heat-proof bowl set over a pan of simmering water, melt the butter and chocolate, stirring occasionally until smooth. Let cool for 5 minutes.
- Whisk in cocoa powder, cassis, and vanilla extract. Set aside.
- In a large mixing bowl, beat eggs, sugar, and salt on high speed for 3 to 5 minutes until pale yellow and tripled in volume.
- Gently fold the chocolate mixture into the egg mixture using a rubber spatula until fully combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes until just set in the center.
- Let cool in the pan for 30 minutes, then release the sides and invert onto a serving plate. Cool completely.
- Prepare the Glaze:
- In a heat-proof bowl set over simmering water, melt the chocolate and cream, stirring until smooth.
- Remove from heat and whisk in cassis and vanilla. Let cool for 10 minutes, then spread evenly over the top of the cake.
- Prepare the Berries:
- 15 minutes before serving, gently toss raspberries and strawberries with sugar and cassis liqueur.
- Serve:
- Slice the cake into wedges and serve with the macerated berries on the side.
Notes
- For a non-alcoholic version, replace crème de cassis with blackcurrant syrup or pomegranate juice.
- Use high-quality chocolate for the best flavor.
- The cake is best served at room temperature for a smooth texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
