Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream

Chocolate cake is believed to have originated in the United States and became popular during the 19th century. It has since become a classic dessert enjoyed worldwide.

This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream

Cooking Method: Baking Cuisine: International Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 60 min Total Time 2 hrs

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup Cake flour
• 1 cup Unsweetened cocoa powder
• 2 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1 cup Unsalted butter
• 2 cup Granulated sugar
• 2 large Eggs
• 2 teaspoon Vanilla extract
• 1.5 cup Buttermilk
• 1 cup Boiling water
• 1 cup Fresh raspberries
• 2 tablespoon Chambord liqueur
• 1 cup Heavy cream
• 0.5 cup Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Stir in the boiling water.
5. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
6. In a small bowl, mash the raspberries with a fork. Stir in the Chambord liqueur.
7. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
8. To assemble the cake, place one layer on a serving plate. Spread a layer of the raspberry Chambord mixture on top, followed by a layer of whipped cream. Repeat with the remaining layers. Decorate the top with additional raspberries, if desired.
9. Allow the cake to rest in the refrigerator for at least 1 hour before serving.
10. Enjoy your delicious Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.