Raspberry Almond Chocolate Pie Cake

We have a TV in our home office. Maybe that is a good thing or a bad thing. But I like to have the television on while I am working. It helps me concentrate, believe it or not.

I usually watch only a few programs on TV: News, Sports and Food. This recipe is based on a cake Sunny Anderson made with apple pie, rum and chocolate and pecans on Food Network’s show The Kitchen. It was so strange that I had to make it and it turned out to be a delicious cake!

I changed it up a bit from her original recipe: I used a berry pie, Amaretto, lightly toasted slivered almonds and raspberries.

I’m not much of a dessert kind of guy and I try not to use prepared foods, but this was easy and tasty!


Raspberry Almond Chocolate Pie Cake


2 tablespoons unsalted butter

1 box chocolate cake mix, plus ingredients for making the cake

1 store-bought 8-inch berry pie


8 ounces bittersweet chocolate chips

1 cup heavy cream

1 tablespoon Amaretto

Kosher salt

1 cup slivered almonds, lightly toasted

½ cup fresh raspberries



Preheat the oven to 350 degrees.

Butter the bottom and sides of a 9-inch spring form pan. Cut out a circle of parchment paper to fit the pan and place it on the bottom.


Prepare the batter for the chocolate cake as directed on the box. Pour 1 cup in the bottom of the prepared pan.


Remove the pie from its tin and place into the cake pan.


Pour the rest of the chocolate cake batter over the pie. Shake carefully to spread the batter and remove any air pockets.

Place the pan in the oven and bake until a toothpick comes out clean, about 45-55 minutes. When it is ready, remove from the oven and place on a cooling rack until it is ready to handle.


When it is cool, take the cake out of the spring-form pan, remove the parchment paper and let it cool completely.


Pour the chocolate chips in a bowl. In a pot, heat the cream, Amaretto and salt until warm.


Add the cream mixture to the chocolate chips and let it sit for a few minutes.


Whisk the cream mixture and the chocolate until smooth.

Carefully place the cooled cake on a serving platter or dish.


Pour the chocolate ganache over the cake and spread carefully over the cake.


Sprinkle the almond slivers over the cake and add the raspberries around the base of the cake.

Place the cake in the refrigerator for ½ – 1 hour for the ganache to set. Take out of the refrigerator and it is ready to serve.


This was delicious with some natural vanilla ice cream and a cup of coffee.


Here is the link to the original Food Network recipe:



And this is the puppy in the picture on the About page.  Not a puppy anymore, but always wanting to help in the kitchen!


1 reply »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s