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
Decorating & Soaking
- 1 cup heaving whipping cream for soaking
- 1/2 cup Irish cream liqueur for soaking
- 3 tbsp cacao powder for decorating
- 1 shaved chocolate bar for decorating
- Using a hand or stand mixer, beat the eggs and sugar together until it's three times in volume.
- Next, sift the flour and cacao powder together. Using a spatula, fold in the flour mixture by thirds (be extra careful not to overmix).
- Place batter into 9-inch round pan. Bake at 350°F for 30 minute. To check the doneness, insert a toothpick into the center of the cake. If it comes out clean, it's ready.
- Allow the cake to completely cool and slice it into three or four evenly-sized layers.
- To make the soaking cream, whisk the heavy whipping cream and liqueur together. Use a spoon or squirt bottle to saturate each layer with the soaking cream.
- Melt the semi-sweet chocolate chips in the microwave, stirring them every 10-15 seconds until silky smooth. Using a stand or hand mixer, whip the melted chocolate, softened butter, and condensed milk together until well-combined.
- In a separate bowl, beat the very cold heavy whipping cream until it reaches soft peaks. Fold in the chocolatey butter mixture.
- To assemble the cake, place a cake layer on a plate. Spread on a layer of cake cream. Repeat until your run out of cake layers.
- Using the remaining cream, decorate the outside of the cake.
- Dust sides of the cake with the cacao powder and shaved chocolate. Enjoy!