DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR

Decadent Chocolate Cake W/Raspberry Liqueur image

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

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Ingredients

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet chocolate or 3 1/2 ounces dark bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
chambourd raspberry liqueur, for drizzling
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/4 cup unsalted butter, at room temperature
1/4 cup dark semi-sweet chocolate, finely chopped
dark chocolate, shaved,for decoration

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.