***Cake*** 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.