We had a wonderful holiday weekend—some cooking, a bit of grilling, and plenty of relaxing. The weather was perfect, and my partner and I even did a little extra gardening. It was one of the nicest long weekends I can remember.
The food was simple but delicious. For dessert we enjoyed these parfaits after a rich mac ‘n’ cheese, fresh melon, and some outstanding barbecued ribs.
On a sizzling, sunny afternoon the cold parfaits were a perfect finish, savored under the deck umbrella. Tender pieces of homemade chocolate cake soaked with a touch of Chambord raspberry liqueur were layered with a light, chiffon-like cream and plenty of fresh berries—pure indulgence on a hot day.
I chose Chambord and a combination of blackberries and red raspberries to create a festive red, white, and blue presentation for Memorial Day. You can easily switch the liqueur and the fruit to suit your tastes, though I recommend using whole berries rather than very juicy cut fruit, which can thin and tint the cream.
When folding berries into the cream, be gentle to avoid streaking. If you prefer a quicker option, the chiffon cream and berries pair well with other cakes—lemon, banana, vanilla, angel food, or pound cake all work. If cake isn’t preferred, crushed sweetened graham crackers or cookies can replace the cake layers for a different texture.
Keep this recipe handy for summer gatherings—it’s light, fruity, and feels like eating dessert in a cloud. Enjoy, and have a wonderful day!
RED, WHITE & BLUE CHAMBORD-SOAKED CHOCOLATE CAKE PARFAITS with FRESH BLACKBERRY & RASPBERRY CREAM
Yields: 6–8 parfaits or one trifle
For the Chocolate Cake:
1 cup sugar
1 cup dark brown sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup strong-brewed coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Chambord Raspberry Liqueur (amount per directions below)
For the Berry Cream:
1 (8 oz) tub whipped topping (such as Cool Whip), thawed
1 cup sour cream
1 cup powdered sugar
4–6 cups fresh whole berries—blackberries, raspberries, and/or blueberries
Directions
Make the Cake:
Preheat the oven to 350°F (175°C). In a large bowl, whisk together the sugar, brown sugar, flour, cocoa, cinnamon, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, oil, and vanilla and beat at medium speed for about 2 minutes, scraping the bowl as needed. The batter will be somewhat thin.
Line muffin tins with paper or foil cupcake liners and divide the batter among them (yield will be about 18–24 cupcakes depending on size). Bake 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make the Berry Cream:
In a large bowl, stir together the whipped topping, sour cream, and powdered sugar until smooth. Gently fold in the fresh whole berries—use as many and whichever types you prefer. Avoid adding very juicy cut fruit, which can thin and color the cream.
Assemble the Parfaits:
Break the cooled cupcakes into bite-sized pieces as you assemble. Place a layer of cake pieces in the bottom of a glass or trifle bowl and sprinkle lightly with Chambord. For individual parfaits, 1/4 to 1 teaspoon per cake layer provides a hint of liqueur; add more if you prefer a stronger flavor. Spoon a layer of the berry cream over the cake, smooth gently, and repeat the layers until the vessel is filled.
Finish by garnishing with fresh berries and a few cake crumbs if desired. Extra cupcakes freeze well for later use or can be repurposed in other desserts.