Chocolate Chambord Cake
Ingredients
Cake
- 2 cups cake flour
- 1 cup unsweetened cocoa
- 5 teaspoons baking powder
- 2 cups sugar
- 1 1/2 cups (3 sticks) butter, softened
- 1 cup milk
- 4 eggs
- 1 tablespoon Chambord or raspberry-flavored liqueur
- 1 teaspoon vanilla extract
- 3/4 cup seedless raspberry preserves
Chocolate-Chambord Frosting
- 4 ounces unsweetened chocolate squares
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2 egg yolks
- 4 cups confectioners' sugar
- 1 tablespoon Chambord or other raspberry liqueur
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Grease and flour* 4 (9 inch) round cake pans.
Cake
- In large bowl, combine flour, cocoa, and baking powder; add sugar, butter, milk, eggs, Chambord and vanilla extract. Beat at medium speed 3 to 4 minutes or until batter is smooth (do not over-beat). Pour batter into pans.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out barely clean.
- Cool in pans on wire racks 10 minutes; invert from pans, and cool completely on racks.
- Place 1 cake layer on serving plate; spread with 1/4 cup raspberry preserves. Repeat with two more layers. Top with remaining layer. Spread side and top of cake with Chocolate-Chambord Frosting.
Chocolate-Chambord Frosting
- In a heavy saucepan, stir together the egg yolks and heavy cream. Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F on an instant read thermometer. This cooks the raw yolks for use in recipes. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. In 2 quart saucepan, melt chocolate and butter over low heat; remove from heat. Cool to tepid.
- Add a spoonful of the chocolate/butter mixture to the egg yolk mixture and combine. Then add the remainder of the egg yolk mixture back into the chocolate/butter mixture and combine. Add in the Chambord and vanilla extract and whisk until smooth. Beat in confectioners' sugar. If desired, add more sugar for thicker consistency.
Notes
* For best results, use our Pan Release!
