Chocolate Chambord Cake is our newest favorite recipe. This rich chocolate cake is soaked with Chambord, layered with raspberry jam and chocolate ganache. This cake is something that will have your guests talking long after your party is over. Don’t forget to serve with ice cream, whipped cream, or a large glass of milk because this cake is RICH.
INGREDIENTS:
Cake:
- 2 Cups Unbleached All Purpose Flour
- 1 3/4 Cup Sugar
- 3/4 Cup Unsweetened Cocoa Powder
- 2 Teaspoons baking soda
- 1/4 Teaspoon salt
- 1 Cup Coffee (fresh hot brewed coffee-let cool before using)
- 3/4 Cup Buttermilk
- 3/4 Cup Vegetable Oil
- 3 Large Eggs
Chocolate Ganache & Raspberry Topping:
- 18 Ounces Bittersweet Chocolate, Chopped
- 2 1/4 Cup Heavy Whipping Cream
- Seedless Raspberry Jam
- Fresh Raspberries
- Powdered Sugar
INSTRUCTIONS:
- Preheat oven to 350°F. Coat two 9-inch diameter cake pans with 2 inch high sides with butter and light dust with flour.
- Sift flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to blend and form a well in center.
- Whisk coffee, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients, whisk just to blend.
- Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes.
- Place chopped chocolate into medium bowl. Bring cream just to a boil in heavy medium saucepan. Pour over chocolate. Let stand for 1 minute, then stir until ganache is melted and smooth.
- Carefully remove cake from pans.
- With a pastry brush, brush each layer with a even coating of Chambord. (this step creates flavor but also helps your cake from drying out)
- Spread an even layer of Raspberry jam on each layer of cake.
- Evenly spread ganache onto of one of the raspberry layers. Now, places the other layer onto and then ganache top and sides. Freeze until ganache sets, about 30 minutes
- To serve: arrange raspberries on top of the cake. Sift powered sugar lightly over raspberries and serve!
CHEF TIPS:
- This cake can be made 1 day ahead. Cover cakes in pans and let stand at room temperature
- The ganache can also be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.
Article Provided By: Allison Thomas
