Terrific Chocolate Liqueur Cake Recipes

DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR

Steps:

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

CHOCOLATE MOCHA LIQUEUR CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
• To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.

CHOCOLATE LIQUOR CAKE

Steps:

• 1. CAKE 1. Heat oven to 350 degrees and line the bottom of 2 eight inch pans with parchment paper 2. In a heat-proof bowl, microwave the chocolate on high power in 20-second intervals until melted; stir between intervals. Let cool slightly.
• 2. 3. Whisk together flour, cocoa powder and baking soda in a bowl; set aside. In another bowl, whisk together buttermilk, coffee, chocolate liquor and vanilla; set aside. 4. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt at medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time until fully incorporated. Turn mixer speed to low, in 3 alternating batches beat in the dry ingredients and the wet mixture, scraping down the sides of the bowl as needed. Fold in chocolate.
• 3. 5. Pour in batter into prepared pans and bake for 30-40 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Let the cake cool in pan for 20 minutes. Remove and transfer to wire rack. 6. Using a wooden skewer, poke holes in the cakes and brush the chocolate liquor all over the cake halves
• 4. Frosting 1. In a saucepan, heat cream to a simmer. 2. In a heat proof bowl, pour the heated cream over the chocolate and let stand for 1 minute. 3. Cool mixture down until you can mix it into a frosting
• 5. Assembly 1. Transfer cake layer to a serving plate on a cake stand and frost the top of layer. 2. Place the second layer on top and spread the ganache frosting on top and sides.

CHOCOLATE CAKE; MOCHA CHOCOLATE CREAM; CHOCOLATE LIQUEUR ICING

Steps:

• Cake:.
• Preheat oven to 350°F.
• Coat 3 (8 inch) round cakepans with cooking spray.
• Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
• Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
• Beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating until light and fluffy.
• Add eggs one at a time, beating until just yellow disappears after each addition.
• Stir in melted chocolate and vanilla.
• Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
• Pour batter evenly into prepared pans.
• Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Mocha Chocolate Cream Filling:.
• Whisk together first 4 ingredients in a small saucepan.
• Cook over medium heat, whisking constantly, 5 minutes or until thickened.
• Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
• Beat butter and sugar at medium speed with electric mixer until light and fluffy.
• Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
• Add vanilla, beating until mixture is consistency of whipped cream.
• Makes 1-1/2 cups.
• Coffee Liqueur Ganache Icing:.
• Heat cream in a small saucepan over medium heat just until cream begins to boil.
• Pour over chocolate in bowl, stirring until smooth.
• Stir in butter and liqueur.
• Let stand 45 minutes or until spreading consistency.
• Makes 2 cups.
• Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
• Assemble the cake:.
• Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
• Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
• Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
• Top with remaining cake layer.
• Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
• Garnish with chocolate curls, if desired.