Decadent Chocolate Cake W/Raspberry Liqueur Recipe

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Decadent Chocolate Cake W/Raspberry Liqueur
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Ingredients
17
Count
Nutrition
1800
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
  2. Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
  4. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
  5. Beat in the eggs one at a time.
  6. Scrape down the sides of the bowl and beat for another 3 minutes.
  7. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
  8. Beat for 1 minute after each addition to incorporate the ingredients.
  9. Mix until the batter is smooth.
  10. Coat 2 (9-inch) round cake pans with non-stick cooking spray.
  11. 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.
  12. Note: This really is crucial to ensure nice easy removal from the pan.
  13. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
  14. Bake for 30 to 35 minutes.
  15. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
  16. Leave to cool for 40 minutes.
  17. Turn the cakes out of the pans and remove the paper.
  18. Drizzle them with a few tablespoons of Chambourd.
  19. Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
  20. Beat in the dark chocolate and vanilla.
  21. Add butter gradually in small bits.
  22. Mix until everything is completely incorporated.
  23. Using a spatula, fold in the chopped chocolate and give a final quick spin.
  24. Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
  25. Start in the center and work your way out.
  26. Carefully place the second layer on top.
  27. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
  28. Refrigerate for 5 minutes before decorating or cutting.
  29. With a large knife scrape some shavings from a block of dark chocolate.
  30. Scatter shavings over cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1800.41 Kcal (7538 kJ)
Calories from fat 795.91 Kcal
% Daily Value*
Total Fat 88.43g 136%
Cholesterol 103.06mg 34%
Sodium 1856.08mg 77%
Potassium 2964.54mg 63%
Total Carbs 239.66g 80%
Sugars 145.41g 582%
Dietary Fiber 3.11g 12%
Protein 18.26g 37%
Vitamin A 0.3mg 9%
Iron 4.9mg 27%
Calcium 121.5mg 12%
Amount Per 100 g
Calories 408.54 Kcal (1710 kJ)
Calories from fat 180.6 Kcal
% Daily Value*
Total Fat 20.07g 136%
Cholesterol 23.39mg 34%
Sodium 421.17mg 77%
Potassium 672.7mg 63%
Total Carbs 54.38g 80%
Sugars 33g 582%
Dietary Fiber 0.71g 12%
Protein 4.14g 37%
Vitamin A 0.1mg 9%
Iron 1.1mg 27%
Calcium 27.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.8
    Points
  • 50
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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