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Chocolate Raspberry Avalanche Cake with Melted Vanilla Bean Creme Anglaise

When the answer is Chocolate-Raspberry Avalanche Cake with Melted Vanilla Bean Crème Anglaise, it doesn't matter what the question is! Don't let the name intimidate you, it's actually pretty easy to pull this impressive cake together.  You'll blend together the dry ingredients, including rich cocoa powder and espresso powder, with softened butter and hot water. Smith's Buttermilk comes in next, followed by the eggs, and the batter is beaten well then poured into a bundt pan to bake for about an hour. After it cools for 15 minutes, invert and brush with raspberry liqueur or syrup of your choice. When cooled completely, your Chocolate-Raspberry Avalanche Cake can be transferred to a stately serving platter. Dust your beautiful creation with powdered sugar, and fill the center with raspberries. The pièce de résistance is the Vanilla Bean Crème Anglaise. It's a basic French custard sauce that can be made from scratch, but in this case, it's just nearly melted Smith's Vanilla Ice Cream, which is the ultimate complement for your Chocolate-Raspberry Avalanche Cake.

How to Make


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 6 tbsp unsweetened Dutch processed cocoa powder
  • 1-1/2 tsp baking soda
  • 1 tsp instant espresso powder
  • 1 tsp salt
  • 3/4 cup unsalted butter, cut into cubes, softened
  • 1 cup hot water
  • 1/3 cup Smith's Buttermilk
  • 3 eggs
  • 1/4 cup Chambord (raspberry-flavored liqueur) or raspberry syrup
  • Powdered sugar
  • 2 cups Smith's Vanilla Ice Cream, nearly melted
  • 6-oz container fresh raspberries


  1. Heat oven to 325 F.
  2. Coat bundt pan with non-stick baking spray.
  3. In large bowl, sift flour, sugar, cocoa powder, baking soda, espresso powder and salt. Add butter and hot water blending on low speed of an electric mixer until dry ingredients are moistened. Add Smith's Buttermilk; beat on medium speed for 1 minute or until well mixed. Add eggs, one at a time, beating well after each addition.
  4. Pour batter into prepared pan. Bake 55 minutes or until wooden pick inserted in center of cake comes out clean.
  5. Cool in pan on wire rack for 15 minutes before inverting cake onto rack.
  6. While cake is still warm, brush with raspberry liqueur or syrup. Cool cake completely.
  7. Dust with powdered sugar. Fill center with raspberries.
  8. To serve: spoon some nearly melted Smith's Ice Cream over center of each serving plate. Top with a slice of cake. Garnish with fresh raspberries.


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