Fudgy Chocolate Layer Cake with Raspberry Chambord Whipped Cream
Indulge in the ultimate dessert experience with this Fudgy Chocolate Layer Cake with Raspberry Chambord Whipped Cream—a perfect blend of rich, moist chocolate layers and luxurious raspberry-infused cream. This show-stopping cake is crafted with a secret step of adding boiling water, ensuring an irresistibly fudgy texture, while the whipped cream is elevated with the tart-sweet flavors of fresh raspberries and a touch of Chambord liqueur. Topped with bright berries and optional chocolate chip garnishes, it’s as stunning as it is delicious. Whether you're celebrating a special occasion or simply craving an elegant treat, this decadent creation is sure to impress. Keywords: fudgy chocolate cake, raspberry whipped cream, Chambord dessert, decadent layer cake, chocolate raspberry dessert.
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Ingredients
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 50 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 240 ml whole milk
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 240 ml boiling water
- 360 ml heavy whipping cream
- 50 grams powdered sugar
- 30 ml Chambord (raspberry liqueur)
- 150 grams fresh raspberries
- 50 grams semi-sweet chocolate chips (optional, for garnish)
Directions
Step 1
Preheat the oven to 180°C (350°F) and grease two 9-inch (23cm) round cake pans. Line the bottoms with parchment paper for easy release.
Step 2
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
Step 4
Gradually mix the wet ingredients into the dry ingredients until smooth and fully combined.
Step 5
Stir in the boiling water slowly. The batter will be thin, but this gives the cake its fudgy texture.
Step 6
Divide the batter equally between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 8
To prepare the raspberry Chambord whipped cream, beat the heavy whipping cream and powdered sugar in a chilled bowl using an electric mixer until soft peaks form.
Step 9
Gently fold in the Chambord and fresh raspberries, ensuring the mixture remains light and fluffy.
Step 10
To assemble, place one cake layer on a serving plate and spread a generous layer of the whipped cream on top.
Step 11
Top with the second cake layer and spread more whipped cream over the top and sides of the cake, if desired.
Step 12
Garnish the cake with additional fresh raspberries and sprinkle with semi-sweet chocolate chips, if using.
Step 13
Refrigerate the cake for at least 1 hour to allow the flavors to meld before serving.
Step 14
Slice and enjoy this decadent fudgy chocolate layer cake!
Nutrition Facts
| Serving size | (1819.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4628.5 |
| Total Fat 266.7g | 0% |
| Saturated Fat 107.5g | 0% |
| Polyunsaturated Fat 68.4g | |
| Cholesterol 761.7mg | 0% |
| Sodium 5283.0mg | 0% |
| Total Carbohydrate 505.5g | 0% |
| Dietary Fiber 36.5g | 0% |
| Total Sugars 300.2g | |
| Protein 56.5g | 0% |
| Vitamin D 190.9IU | 0% |
| Calcium 520.5mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 1862.8mg | 0% |
Source of Calories