The Chocolate Liqueur Cake turns out very moist, with a nice, rich, chocolate flavor.
I promise you, this is the last dessert for the year and you can go on to your New Year’s resolution. But seriously, what kind of a New Year’s party is it, without a kick in the cake? This cake has it all perfectly blended in.
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Chocolate Cake Cream
- 1 1/2 cup Semi Sweet Chocolate Chips
- 1 cup Unsalted Butter (softened)
- 10 oz Condensed Milk
- 2 cup Heavy Whipped Cream: very cold
To Decorate and Soak the Cake
- 1 cup Whipping Cream for soaking
- 1/2 cup Irish Cream Liqueur for soaking
- 3 tbsp Cacao Powder decorate
- 1 Chocolate Bar decorate
- Beat eggs (no need to separate them) with sugar until it’s three times in volume. Sift flour together with cacao. Using a spatula, fold in flour by thirds; be very gentle with dough, so you don't over mix it and lose the fluffiness. Place dough into 9 inch pan. Bake at 350F for 30 minutes, check it with a wooden toothpick. If the cake is ready, dough should not stick to the toothpick.
- Once the cake cools, cut the cake into three or four slices.
- Soak the slices with whipping cream and liqueur combined together; set it aside.
- Melt chocolate chips in a microwave, stir chocolate every few seconds not to overcook. Whip together chocolate, butter and condensed milk. Whip until well combined.
- In a separate bowl, whisk very cold heavy whipping cream until soft peaks. Fold in chocolate butter mixture into whipped cream.
- Place a layer of cake on a plate, cover with cream, repeat until you ran out of cake layers.
- Using the remaining cream, decorate the outside of the cake.
- Dust sides of the cake with cacao powder and some shredded chocolate or decorate as you wish.