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Chocolate Chambord Cake

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recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   16


recipe id: 117126
cook method: stovetop, oven

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2 cups cake flour
1 cup unsweetened cocoa
5 teaspoons baking powder
2 cups sugar
1 1/2 cup 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
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


Preheat oven to 350 degrees F. Grease and flour 4 (9-inch) round cake pans.

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.

For 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.


Nutritional data has not been calculated yet.

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