Shelly's Recipe

CHOCOLATE CHAMBORD CAKE

Category: Cakes

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

Chocolate-Chambord Frosting
4 oz unsweetened chocolate squares
2 tbsp butter
1/2 cup heavy cream
2 egg yolks
4 cups confectioners sugar
1 tbsp Chambord or other raspberry liqueur
1 tsp vanilla extract

Preheat oven to 350. 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. Beat at medium speed 3 to 4 minutes or until batter is smooth (do not over beat). Pour batter into pans. Bake 20-25 minutes or until toothpick 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.

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 on an instant read thermometer. 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 and whisk until smooth. Beat in confectioners sugar. If desired, add more sugar for thicker consistency.