Raspberry and dark chocolate chip sour cream cake

Raspberry dark choc chip sour cream cake

I love raspberries, I can’t get enough of them.  Not only are they delicious, but they are also good for you as they are rich in antioxidants and vitamin C.  The health benefits of raspberries and dark chocolate (which is also high in antioxidants) aren’t what prompted me to make this cake though.  I just adore the combination of raspberries with dark chocolate.  It’s such an indulgent combination.

I particularly love this cake recipe, as the addition of sour cream, and the use of brown sugar, results in a deliciously moist rich cake.

Raspberry dark choc chip sour cream cake

Raspberry and dark chocolate chip sour cream cake


120g butter
1 1/4 cups of brown sugar
2 eggs
1 1/2 cups of self raising flour
3/4 cup of sour cream
1 tablespoon of raspberry liqueur
1 1/2 cups of raspberries
1 cup of dark chocolate chips (or chopped up block chocolate such as Lindt)



1. Preheat the oven to 180 degrees and grease a round cake tin or loaf pan.

2. Cream butter and brown sugar well.

3. Add the eggs one at a time, beat well in between each addition.

4. Add the flour and raspberry liqueur and stir until combined before adding the raspberries and chocolate chips and stirring through.

5. Pour the batter into the greased cake tin and bake for 45 minutes or until a cake tester comes out clean.


Raspberry Icing

I opted to ice this cake as well, which doubled up on the delicious raspberry flavour.  If, like me, you’d also like to ice your cake you can use the recipe below.


1 1/2 cups sifted pure icing sugar

1/4 cup crushed raspberries

1-1 1/2 tbs raspberry liqueur



1. To make the icing, combine the icing sugar, liqueur and raspberries and stir until the mixture is smooth.

2. Pour on to cake and spread with a spatula.  Top with some raspberries and dark chocolate to decorate.

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Coriander and cashew pesto

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Leave a comment


  1. Lara May 25, 2010  9:32 am Reply

    I'd love to make this cake! Did you use frozen raspberries, or will I need to adjust the quantities?

    • delicieux May 25, 2010  9:40 am Reply

      Hi :). Yes, I used frozen raspberries.

  2. Mamma-Rose January 9, 2011  3:08 pm Reply

    Hi, I'm planning on eating - scuse me, making - this scrumptious looking cake for my work colleagues...I was wondering if you had any suggestions for a non-alcoholic version (we work at a kid's camp) mainly for the icing? (i'm assuming that the alcohol in the cake will bake out)
    Thanks :)
    p.s i'm loving your website! delicieux indeed!

    • delicieux January 9, 2011  3:41 pm Reply

      Hi Mama-Rose. I'd omit the raspberry liquer in the icing altogether. I'm sure it will be just as delicious without it.

      Thanks for your lovely comments and stopping by. :D Don't forget you can subscribe to my email updates if you want to receive notification of new posts :)

  3. delicieux February 28, 2011  9:25 am Reply

    Hi Bev, yes, this can be made in advance and stored for 3 to 4 days in an airtight container in the fridge. I hope you enjoy it :D

  4. Bev February 28, 2011  7:10 pm Reply

    Can I make this cake in advance - whats the best way to store?


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