Chyrel's Recipes From Friends

Chocolate Chambord Cake Recipe


Chocolate Chambord Cake    
This is the cake that Wayne made and drank the chambourd before he had a chance to bake the cake. He went out to get more and he bitched about how expensive it was. Then he was really pissed when he made it and he sat down with a big slice and said " Why hunny it tasted just like s**t". So it sat there for a few days and he thought to himself I can't throw this out so he decided to take it to the jungle. They just raved about the cake. Wayne thought to himself well maybe I better try another little piece and he said it was so good he couldn't believe it. So he packed up the cake which he would have normally just left for the others and took it home. He then said it was the best damn cake he ever made. IT was just so funny hearing him rant and rave about the price of the chambourd and having to go out and buy more because he drank the first bottle. Sorry for the s word but if any of you knew Wayne you would know that is what he said . So the real trick to making this cake is to let it sit for a couple  of days before you eat it. God love that dear man!
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Chocolate Chambord Cake
8 oz Semi-Sweet Chocolate
1cp. water (give or take)
2 1/4 cp. flour
1 tsp baking soda
3/4 tsp. salt
1 1/2 cp. sugar
3/4 cp. butter
1 tsp. vanilla
2 eggs
1/8 to 1/4 cp. Chambord
 

Directions:
Preheat oven to 375F Lightly spray two 9" cake pans (do not flour) Mix flour, salt, & baking soda and set aside Mix sugar, butter, & vanilla until creamy Add eggs one at a time, beating well each time Add Chambord to batter and mix well Melt chocolate with about 1/8 to 1/4 cp. water until smooth Add chocolate to batter and mix well Gradually add the flour mixture to the batter, alternating with the remaining water until all flour is used. Batter should still be thick, but not dough like!! Split the batter between the two pans and bake 30-35 minutes until toothpick comes out clean. Allow to cool a good deal, then take them out of the pans and split each down the edge so that you have "4 round cakes"
 

 


Chocolate Cream Cheese Frosting
2 tbs. butter
4 oz cream cheese
1 1/2 oz unsweetened baking chocolate (OR 3 tbs. coca & 1 tbs. vegetable oil)
1 1/2 cp. sifted confectionery sugar
1/4 cp. heavy cream
1/2 tsp. vanilla
dash of salt
mix all ingredients well

Chocolate Truffle Filling
2 box instant chocolate pudding mix (3.9 oz)
3/4 cp. heavy cream
4 oz semi-sweet chocolate
generous dash of Chambord
Melt chocolate and Chambord together (smooth)
Mix the cream and 1 box of pudding together.
Add the other box of pudding SLOWLY until very thick (may only need 1/4 of
second box)
Chill
 


Directions:
With the bottom layer of the cake on it's "final resting place" slather 1/3 of the Chocolate Truffle Filling on it Add another layer of cake and slather another 1/3 of Chocolate Truffle Filling Repeat one more time Add top layer Add Chocolate CreamCheese Frosting over the outside of cake (If this frosting was refrigerated, you will need to let it warm up a little and probably whip it soft before it will spread well.) Try and clear out enough refridgerator space to put this beast in! Serve VERY thin slices with lots of milk and enjoy!

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2004