Skip to main content

HERSHEY'S Syrup Chocolate Raspberry Dessert


30 Min.
20 Min.
Skill Level:
12 pieces

This gorgeous dessert may look sophisticated and elegant, but it's a breeze to put together! Our HERSHEY'S Syrup Chocolate Raspberry Dessert starts with a rich, velvety chocolate cake layer, followed by a smooth raspberry-infused cream blanketed with a decadent chocolate glaze. HERSHEY'S Syrup Chocolate Raspberry Dessert is truly dressed to impress but can be easily made by a first-time baker!

Can't get enough decadent desserts with chocolate and raspberry? Save our Chilled Raspberry Cheesecake recipe for your next occasion.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
30 minutes
Cool Time
2 hours 20 minutes
Chill Time
1 hour


Prevent your screen from going dark while you bake.


  • 1 cup
    all-purpose flour
  • 1 cup
  • 1/2 cup
    butter or margarine (1 stick), softened
  • 4
  • 1/4 tsp
    baking powder
  • 1-1/2 cups
  • Raspberry Cream Center
  • 2 cups
    powdered sugar
  • 1/2 cup
    butter or Margarine (1 stick), softened
  • 1/4 cup
    raspberry flavored liqueur*
  • A few drops
    red food color, if desired
  • Chocolate Glaze
  • 6 Tbsps
    butter or margarine
  • 1 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
13x9x2-inch baking pan 13x9x2-inch baking pan
mixing bowl mixing bowl
mixer mixer
measuring cups measuring cups
wire rack wire rack
refrigerator refrigerator
saucepan saucepan

Heat oven to 350°F. Grease 13x9x2-inch baking pan.


Combine flour, sugar, butter, eggs and baking powder in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.


Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread Raspberry Cream Center on cake. Cover; refrigerate. Pour Chocolate Glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.


* 1/4 cup raspberry preserves mixed with 1 teaspoon water may be substituted for the raspberry-flavored liqueur.

* One 16-oz. can HERSHEY'S Syrup contains 1-1/2 cups syrup.

Raspberry Cream Center:

Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons raspberry-flavored liqueur* in small bowl; beat until smooth. ( A few drops red food color may be added, if desired).

Chocolate Glaze:

Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

Additional questions?