What, pray tell, is more perfect than a slice of dark chocolate cake? I can’t think of a thing! I always bake with dark cocoa powder so my cakes are wicked chocolatey. I swapped out vanilla for Chambord liqueur, an infusion of premium raspberries, blackberries, black raspberries, black currant, Madagascar vanilla, and cognac. It somehow makes the cake even more chocolatey!
Chambord Chocolate Cake
For the cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
1 Tbsp Chambord liqueur
1 cup boiling water
Strawberries and cherries, washed and dried
Dark Chocolate Frosting:
6 Tbsp unsalted buter, softened
2 2/3 cups powdered sugar
1/2 cup dark cocoa powder
1/3 cup milk
1 tsp vanilla extract
To bake the cake:
- Preheat oven to 350°F. Grease and flour two 9″ cake pans.
- Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and Chambord liqueur all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Divide batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Frost according to below directions and garnish with strawberries and cherries.
To make the frosting:
- Beat butter. Blend in powder sugar and cocoa alternately with milk under smooth. Add vanilla and beat well.
Make this menu:
Happy baking,
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Thank you, this is now my go-to chocolate cake recipe! I used Kahlua (until I spring for Chambord) and it was a big hit!
Fantastic! I’m so happy to hear that.