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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

  1. Heat oven to 350 degrees F. Grease and flour 4 (9-inch) round cake pans.
  2. 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.
  3. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out barely clean.
  4. Cool in pans on wire racks 10 minutes; invert from pans, and cool completely on racks.
  5. 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.
  6. 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.
  7. 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.

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