DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR
I baked this cake a few years ago for my boyfriend's birthday. It turned out quite well. The raspberry Chambourd was a very nice flavor addition to the cake. I came across this recipe when watching Tyler Florence on the Food Network. You can experiment with different types of chocolate if you want. I used milk chocolate for the icing.
Provided by Natural-Food-Mommy
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
- Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
- Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
- Beat in the eggs one at a time.
- Scrape down the sides of the bowl and beat for another 3 minutes.
- Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
- Beat for 1 minute after each addition to incorporate the ingredients.
- Mix until the batter is smooth.
- Coat 2 (9-inch) round cake pans with non-stick cooking spray.
- Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
- Note: This really is crucial to ensure nice easy removal from the pan.
- Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
- Bake for 30 to 35 minutes.
- The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
- Leave to cool for 40 minutes.
- Turn the cakes out of the pans and remove the paper.
- Drizzle them with a few tablespoons of Chambourd.
- Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
- Beat in the dark chocolate and vanilla.
- Add butter gradually in small bits.
- Mix until everything is completely incorporated.
- Using a spatula, fold in the chopped chocolate and give a final quick spin.
- Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
- Start in the center and work your way out.
- Carefully place the second layer on top.
- Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
- Refrigerate for 5 minutes before decorating or cutting.
- With a large knife scrape some shavings from a block of dark chocolate.
- Scatter shavings over cake.
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Kaitetsi A Rachel
[email protected]This is my new favorite chocolate cake recipe! It's so easy to make and it always turns out perfect. The raspberry liqueur filling is the perfect touch.
Maudlyn Otonye
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it. Thanks for sharing this recipe!
Sohail Sheikh
[email protected]The cake was a bit too dense for my taste, but the flavor was good.
RR Rana
[email protected]This cake was absolutely delicious! The chocolate was rich and decadent, and the raspberry liqueur filling was the perfect complement. I highly recommend this recipe.
Zeyneb Ebro
[email protected]The cake was easy to make and turned out great! I'll definitely be making this again.
Sohag Sahji
[email protected]I'm not a big fan of chocolate cake, but this one was surprisingly good! The raspberry liqueur filling really made it special. I'll definitely be making this again.
Widad Ali
[email protected]This cake was a little dry, but the flavor was good.
Rekha Pariyar
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had. Thanks for sharing this recipe!
Jakir Islam
[email protected]The cake was a bit too sweet for my taste, but overall it was still good.
Zama Angel
[email protected]Wow, this cake was a hit at my party! It was so moist and decadent, and the raspberry liqueur filling was the perfect touch. I highly recommend this recipe.
Lucario Scheepers
[email protected]Easy to follow recipe and turned out amazing! Everyone loved it.
Abtahi alam shohan
[email protected]This chocolate cake was sinfully delicious! The raspberry liqueur added a delightful touch of flavor that made it extra special. I'll definitely be making this again for my next dinner party.