Red Velvet Chambord with Black Raspberry Chambord Filling
 
Cook time
Total time
 
Ingredients
  • Cake
  • 2 1/2 cups cake flour, sifted
  • 1/2 cup lightly packed high quality cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup canola oil
  • 2 tsp pure vanilla extract
  • 1 tbsp red food coloring
  • optional: additional red food coloring or red food gel
  • (to achieve the desired color)
  • 3/4 cup butter, unsalted and softened
  • 1 3/4 cups sugar
  • 4 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1 cup buttermilk, at room temperature
  • Wilton Tasty-Fill Heart Cake Pan (or 2 9? round cake pans if you don’t wish to have a heart in the center, the filling can be used as usual between the layers)
Black Raspberry Chambord Filling
  • 2 small (12 oz) frozen cool whip containers, thawed
  • 1 cup raspberry jam or preserves
  • 1-2 tbsp Chambord liqueur
Instructions
  1. Preheat oven to 350° F. Grease both cake pans by spraying liberally with Flour and Butter Baking Spray.
  2. Sift together in a small bowl, the flour, cocoa, baking powder and salt.
  3. In another bowl, stir together the oil, vanilla and red food coloring.
  4. In a mixing bowl fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 5 minutes. Ensure you scrape down the sides of the bowl on occasion.
  5. Turn the mixer on low and slowly add the oil mixture, mix until well combined.
  6. Turn the mixer up to medium-high speed and beat until fluffy again. Add the eggs and yolks one at a time and beat after adding each egg.
  7. With the mixer back on low speed, add in the flour mixture and the buttermilk mixture, alternating in three parts, beginning and ending with the flour mixture. Near the end, remove the mixing bowl and finish blending the flour by hand with a spatula or wooden spoon to avoid over-beating the batter.
  8. Divide the batter evenly between the two pans, filling and smoothing the tops. Rap gently to remove any air bubbles. Place the pans in the center of the oven and bake for 25-30 minutes, until the middle springs back lightly to the touch and a skewer inserted in the center comes out clean. Do not over-bake as this will dry out the cake.
  9. Remove to a cooling rack for 10 minutes. Gently invert each pan and lay the cake layers back on the cooling rack until the layers are completely cooled.
  10. Meanwhile, in a small bowl, fold together the Cool Whip, raspberry preserves and Chambord liqueur.
  11. Once cooled, divide the filling evenly between both layers. *Note which layer is the bottom layer. The top has two channels to form the top of the heart and the bottom one has one deep channel. Keep the bottom layer on the bottom. Once the cream has been evenly divided, smooth the tops of the filling level with the cake layer with a knife or off-set spatula.
  12. Gently lift the top of the cake and lay over the bottom, centering it evenly on all sides.
  13. Cover and return the cake to the refrigerator overnight.
Notes
Adapted from { Inspired by Vintage Cakes }
Recipe by Just a Smidgen at https://justasmidgen.com/2013/01/31/red-velvet-chambord-surprise-%e2%99%a1-cake-with-ruffled-frosting/