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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Rifat Raj
[email protected]Overall, I thought this cake was very good. The chocolate flavor was rich and decadent, and the raspberry liqueur added a nice touch of tartness. I would definitely make it again.
Sajana Poudel
[email protected]This cake is a bit too sweet for my taste. I think I would have enjoyed it more if the frosting had been less sugary.
Mahesh Dingdonge
[email protected]I love the way the raspberry liqueur enhances the chocolate flavor in this cake. It's a unique and delicious combination.
mugwanya joseph
[email protected]This cake is perfect for a special occasion. It's rich, decadent, and absolutely delicious. I highly recommend it!
Cesar Martinez
[email protected]The cake was a bit dry for my taste. I think I would have liked it more if I had used a different type of chocolate.
Dajauna Ratliff
[email protected]This cake is dense and delicious. The raspberry liqueur adds a nice tartness that balances out the sweetness of the chocolate. I would definitely make this cake again.
Pk Emran
[email protected]This was my first time making a chocolate cake from scratch. I was nervous, but the recipe was easy to follow and the cake turned out beautifully! It was a huge hit at my dinner party.
NJERU THIGA OFFICIAL
[email protected]Amazing cake! The combination of chocolate and raspberry is perfect. The cake is moist and fluffy, and the frosting is rich and creamy. I highly recommend trying this recipe.
Hello Abdou
[email protected]This cake was a bit too rich for my taste. The chocolate flavor was overwhelming and the raspberry liqueur was too strong. I think I would have enjoyed it more if the flavors were more balanced.
Yvonne Thompson
[email protected]I've made this cake several times now and it's always a hit! My friends and family love the unique flavor combination of chocolate and raspberry. The cake is always moist and delicious, and the frosting is the perfect finishing touch.
Onica Thoka
[email protected]This chocolate cake was an absolute dream! The raspberry liqueur added a subtle yet delightful flavor that perfectly complemented the rich, decadent chocolate. The cake was moist and fluffy, and the frosting was smooth and creamy. I will definitely b