Chocolate Pearl Sake Cake Recipe

The first and most important rule when cooking with Sake:  Use only sakes in your cooking, and this Chocolate Pearl Sake Cake, that you would drink.  Never, never use any sake that you WOULD NOT DRINK!  If your do not like the taste of a sake, you will not like the dish you choose to use it in.  The process of cooking/reducing will bring out the worst in an inferior sake.  Please promise yourself never, never to stoop to such a product! Linda’s rule of thumb is:  I do not cook with something I will not drink.


An expensive saké is not necessary, although a cheap saké will not bring out the best characteristics of your Chocolate Pearl Sake Cake.  A good quality saké that you enjoy, will provide the same flavor to a dish as a good quality wine.  Save the premium saké to serve with the meal.  For best results, saké, just like wine, should not be added to a dish just before serving.  It should simmer with the food, or sauce, to enhance the flavor of the dish.  If added late in the preparation, it could impart a harsh quality.Learn all about cooking with sake on my web page, Sake 101 – Cooking with Sake and also Check out my day at the Sakery, written by Nancy Hartman.

Check out Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes and Chocolate Recipes.



Chocolate Pearl Saké Cake Recipe:
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Course: Dessert
Cuisine: Japanese
Keyword: Chocolate Pearl Saké Cake Recipe
Chocolate Pearl Saké Cake:
Berry Compote:
  • 2 cups berries, fresh or frozen (use your favorite berries)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 cup Pearl Saké
Pot de Creme Icing:
Chocolate Pearl Saké Cake Instructions:
  1. Preheat oven to 350 F. for approximately 30 to 35 minutes.  Lightly grease a 13- x 9-inch baking pan.

  2. In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt.  Add sake, vegetable oil, buttermilk, and eggs; beat 100 strokes.  Pour batter into prepared baking pan.

  3. Bake for approximately 30 to 35 minutes or until a toothpick inserted in the center comes out clean.  Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.

  4. Remove from oven and set pan on wire rack to slightly cool.

  5. Prepare Berry Compote and pour over warm cake.  Prepare Pot de Creme Icing and pour over berries on the cake.

Berry Compote Instructions:
  1. In a large saucepan over low heat, stir together berries, sugar, cornstarch, and sake.  Cook until shiny and bubbly.  Remove from heat and pour over the warm cake.

Por de Creme Icing Instructions:
  1. In a microwave-safe bowl, combine chocolate chips, sake and cream.  Microwave just until chocolate chips start to melt.  NOTE: Chocolate chips will still appear formed and unmelted after heating but will become fluid after stirring.  Remove from microwave and beat with a fork until mixture is smooth and chips are completely melted.   Pour over the berries on top of the cake.


Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Source:  Following recipe from SakeOne (producer of Momokawa and Moonstone) in Forest Grove, OR.  SakeOne is the only American owned and produced sake.  Recipe was developed by Maggie Pie, of Maggie’s Buns in Forest Grove, OR.




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