Ingredients
- Choco chip butter cream:
- 2 1/2 C cake flour
- 1 1/2 t baking soda
- 1 t salt
- 1 1/2 sticks unsalted butter, at room temp
- 2 C sugar
- 3 1/2 oz semi or bittersweet dark chocolate, melted and cooled
- 1 t van x
- 2 eggs
- 1 1/2 C cold water
- Chambourd raspberry liqueur, for drizzling
- 3 C 10x sugar 2 t van x
- 7 T hot water 1/2 stick unsalted butter, rm temp
- 4 oz dark choco, melted and cooled 1/4 C semi sweet chico, finely chopped
Preparation
Step 1
Preheat oven to 350. In lg bowl, sift flour, baking soda and salt. set aside. In the bowl of an electric mixer, cream butter and sugar til light and fluffy. Add cooled chico and van x and beat for 3 mins. Beat in eggs, one at a time. Scrape sides of bowl and beat for 3 more mins. Gradually add dry ingredients in three batches, alternating with cold water. Beat for 1 min after each addition. Mix til batter is smooth.
Coat 2 9" cake pans, cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper w/ PAM. Pour batter into prepared pans and bake 30-35 mins.
Let cool for 40 mins, then turn cakes out of the pans and remove the paper. Drizzle w/ few T of Chambourd.
Make butter cream:
in bowl of electric mixer, dissolve sugar and water at low speed. Beat in choco and van x. Add butter gradually in small bits. Mix all; fold in chopped chico.
Spread 1/2 C butter cream on top of 1 cake layer. Top w/ other layer and finish frosting w/ butter cream. Refrig for 5 mins before decorating or cutting. Can shave choco over top of cake.