Recipe for cooking chocolate chambord cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Chocolate Chambord Cake

Source: ivillage.com

2 c. cake flour
1 c. unsweetened cocoa
5 tsp. baking powder
2 c. sugar
1 1/2 c. (3 sticks) butter, softened
1 c. milk
4 eggs
1 Tbsp. Chambord or raspberry-flavored liqueur
1 tsp. vanilla extract or flavoring
3/4 c. seedless raspberry preserves

Chocolate-Chambord Frosting
4 oz. unsweetened chocolate squares
2 Tbsp. butter
1/2 c. heavy cream
2 egg yolks
4 c. powdered\sugar
1 Tbsp. Chambord or other raspberry liqueur
1 tea. vanilla extract or flavoring

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 or flavoring. Beat at medium speed 3 to 4 min. or until batter is smooth (do not over-beat). Pour batter into pans.

Bake for 20 to 25 min. or until wooden pick inserted in center comes out barely clean. Cool in pans on wire racks 10 min.; invert from pans, and cool completely on racks.

Place 1 cake layer on serving plate; spread with 1/4 c. raspberry preServes approximately. Repeat with two more layers. Top with remaining layer. Spread side and top of cake with Chocolate-Chambord Frosting.

To make the 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-qt. 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 or flavoring and whisk until smooth. Beat in confectioner\s sugar. If desired, add more sugar for thicker consistency.