Description
This delightful Chocolate Chambord Cake combines rich chocolate flavor with the unique taste of Chambord, a raspberry liqueur, perfect for special occasions.
Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 2 cups (414g) sugar
- 3/4 cup (70g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1/2 cup (120ml) milk
- 1 cup (240ml) Chambord liqueur, divided
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup (240ml) water
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup (127g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the eggs, milk, 1/2 cup of Chambord liqueur, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined. Mix in the water and sweetened condensed milk, and continue to stir until smooth.
- Gently fold in the semi-sweet chocolate chips to the batter.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- In a small saucepan, combine the remaining 1/2 cup of Chambord with 2 tbsp of sugar over medium heat. Stir until the sugar dissolves, then bring to a simmer and cook for 2-3 minutes until slightly thickened. Once the cakes are cooled, brush the Chambord syrup over the top of each layer for extra flavor and moisture.
- Frost the cooled cakes with your favorite chocolate or cream cheese frosting. For added flair, garnish with more chocolate chips or fresh berries soaked in Chambord.
Notes
For a non-alcoholic version, replace Chambord with raspberry syrup or juice. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chocolate cake, Chambord cake, dessert, berry dessert