Chocolate Cassis Cake

This recipe (from Foolproof) didn’t really catch my eye for a long time. It looked too dark, too dense, too rich … too grown-up for our sometimes juvenile taste for light, fluffy cake. We had a family friend, a child, who when we were growing up would deem things like this “too good for kids.” This cake looked like the epitome of “too good for kids.”

I finally tried it this weekend, not exactly having high hopes, but at least having most of the ingredients on hand (I just had to buy the berries). We were very pleasantly surprised.

I somehow lost my springform pan in our move, so I just used two square cake pans instead. I’m a rebel, a maverick, a risk-taker (not really, but sometimes lazy), so I omitted the parchment paper and poured the batter directly into the prepared pans. (I’m now lacking both a springform pan and a tube pan, though. I think a trip to the Nordic Ware factory outlet is definitely in order.)

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The end result was simply wonderful.

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It used a good deal of the creme de cassis that we had in the cabinet from our crepe party – that berry liqueur appears in the cake, the glaze, and in the berry mixture on the side. The cake itself is a little bit dense, but not at all dry. And the chocolate is definitely dark, but not so much that you’re overwhelmed by it. The cake impressed us, even though we’re much more inclined to like light, fluffy, simple, milk chocolate-y creations.

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If it seems a bit decadent for a Saturday night at home, well, it is. But why not? It wasn’t a difficult recipe, and the berries gave us a teeny tiny preview of spring.

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A little bit goes a long way, though – small portions are plenty. And with the two square pans instead of one large springform pan, we have an entire cake to share! This would be a great cake to make for a gluten-free friend – it has no flour. Somehow, when you’re eating it, though, you don’t feel like you’re giving up anything at all.

Completed/Remaining: 480/206

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