Zutaten für Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream
- 2 cups granulated sugar
- All Purpose Flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 4 large eggs
- Pure Vanilla Extract
- Unsalted Butter
- Espresso Powder
- Hot Water
- 1 cup fresh raspberries
- Water
- Bittersweet Chocolate
- Cream
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Zubereitung von Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: melted butter, eggs, buttermilk, vanilla extract, and Chambord (if using in the cake).
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes are cooling, prepare the whipped cream: In a chilled bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and Chambord, beating until stiff peaks form. Gently fold in the raspberries.
- Once the cakes are completely cool, level the tops if necessary. Place one layer on a serving plate and frost the top with a layer of whipped cream.
- Repeat with the remaining cake layers and whipped cream, finishing with a generous layer of whipped cream on top and sides.
- Decorate as desired and chill for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
179g
Fat
32g
Carbs
19g
