A Gooey, Decadent Chocolate Cake

A Gooey, Decadent Chocolate Cake

Ingredients
  

  • 2 1/2 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks unsalted butter at room temperature
  • 2 cups sugar
  • 3 1/2 ounces semisweet or bittersweet dark chocolate melted and cooled
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups cold water
  • Chambourd raspberry liqueur for drizzling
  • Dark chocolate shavings for decoration

Chocolate Chip Butter Cream

  • 3 cups Powered Sugar
  • 7 tbs Hot Water
  • 4 oz Dark Chocolate melted and cooled
  • 2 tsp Vanilla Extract
  • 1/2 stick Unsalted butter at room temperature
  • 1/4 cup Semisweet dark chocolate finely chopped

Instructions
 

  • Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
  • 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.
  • 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 centre 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.
  • 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.

Chocolate Chip Butter Cream

  • in the bowl of an electric mixer, dissolve the sugar and water 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.

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