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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