Decadent Chocolate Cake W/Raspberry Liqueur

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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