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This is not the 'official' recipe. It is my version created from
a description of the original with a few deliberate deviations. I
recently made it for a co-worker's birthday and it got very good
reviews.
Cake:
1. Preheat oven to 325F. Grease/line/flour two 8-inch cake
pans.
2. In a double boiler melt together then set aside:
4 oz. unsweetened chocolate
3 Tablespoons butter
3. Beat together until stiff:
4 egg whites
1-1/3 cup sugar
4. In a large bowl beat until thick:
4 egg yolks
1/2 cup sugar
5. Sift then measure:
1-1/3 cup cake flour
6. Fold melted chocolate into beaten yolks, then fold in:
1-1/3 cup sour cream
7. Stir in flour and beaten whites alternately in thirds.
8. Pour into prepared pans. Bake 25-30 minutes. Cool 2
minutes. in pans, then turn out onto wire racks to cool.
Cocoa Butter Cream:
1. In a large mixing bowl beat until smooth:
4 Tablespoons unsalted butter
2. Mix in:
4 cups confectioner's sugar
2 Tablespoons cocoa
3 Tablespoons milk or cream
3. Mix, adding more cream or milk until you get a light,
soft frosting.
Chocolate Glaze:
1. In a double boiler, melt together:
12 oz. semisweet chocolate
4 Tablespoons + 1 teaspoon heavy cream
2. When melted, whisk in:
4 Tablespoons unsalted butter
3. Allow to cool somewhat, stirring occasionally (10-15
minutes?)
Assembly:
1. Place one cake layer on a serving plate. Brush with:
1/4 cup Chambord Liqueur
2. Spread on this:
3/4 cup raspberry preserves
3. Top with second cake layer. Brush with:
1/4 cup Chambord Liqueur
4. Cover sides and top of cake with Cocoa Buttercream to a
thickness of about 1/4-inch. Carefully smooth the
buttercream. Place cake in freezer until buttercream is
firm and cake is well chilled.
5. Using the cake pans as a pattern, cut 'shields' from
aluminum foil to place around base of cake.
6. Pour Chocolate Glaze over cake to cover completely with a
thin smooth layer. (Will begin to set fairly quickly due
to coldness of cake).
7. Run a spatula around base of cake to push excess glaze
away from cake. Remove excess glaze by carefully pulling
foil away from sides. Chill to set glaze.
8. Decorate cake with remaining buttercream.
9. Serve at room temperature.
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| Fantastic!!!
I just read this recipe here the other day and decided,
what the hey. Its terrific!! I made it as desert for Tuna Noodle
casserole and homemade cheese bread and everyone loved it. I cut
down on the sugar though since I'm not keen on sweet sweet. Just
a 1/2 tbls. for every cup.
Thanks for this incredible recipe.
Scott
Also, I made that chambourd mousse and it was terrific!! My family
wants me to go into business for myself if I keep cooking like this!!
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| Serves 12
2 cups cake flour
1 cup unsweetened cocoa
5 teaspoons baking power
2 cups sugar
1 1/2 cups (3 sticks) butter, softened
1 cup milk
4 eggs
1 tablespoon Chambord or raspberry-flavored liqueur
1 teaspoon vanilla extract
3/4 cup seedless raspberry preserves
Chocolate-Chambord Frosting (below)
Preheat oven to 350 degrees. Grease and flour 4 9" round cake pans.
In a large bowl, combine flour, cocoa, and baking powder; add sugar,
butter, milk, eggs, Chambord, and vanilla. Beat at medium speed
3 to 4 minutes or until batter is smooth (do not overbeat).
Pour batter into pans. Bake 20 to 25 minutes or until toothpick
inserted in center comes out barely clean. Cool in pans on wire
racks 10 minutes; invert from pans, and cool compeletely on wire
racks.
Place 1 cake layer on serving plate; spread with 1/4 cup raspberry
preserves. Repeat with two more layers. Top with remaining layer.
Spread side and top of cake with Chocolate-Chambord Frosting.
CHOCOLATE-CHAMBORD FROSTING
4 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup heavy cream
2 eggs yolks
4 cups confectioner's sugar
1 tablespoon Chambord or raspberry-flavored liquur
1 teaspoon vanilla extract
In 2-quart saucepan, melt chocolate and butter over low heat; remove
from heat. Whisk in heavy cream, egg yolks, confectioner's sugar,
Chambord, and vanilla until smooth. If desired, add more sugar
for thicker consistency.
Recipe taken from Colonial Homes, 12/88 issue
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I made the chambord cake in .9 and I didn't like it at all. You could
not taste the chambord at all and the cake came out real dry/heavey.
I ended up making it twice to see if it was me, but both times it came
out the same - heavy/dry.
The frosting came out good in the bowl, but once I put it on the cake,
it tasted bad!
Louisa
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