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Smoked Chocolate Cake Recipe Yum
Popular in trendy Texas restaurants, this Smoked Chocolate Cake gets rave reviews. ~recipe by BB Bakes Sugar Art
Smoked Chocolate Cake
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Smoked Chocolate Cake
Instructions
  1. Preheat the oven to 325º. Butter and flour (2) 6" round x 2" deep pans. Line bottom of pans with parchment paper.
  2. In a microwave safe bowl, heat the cream and pour over the smoked chocolate chips. Allow to sit for 5 minutes and whisk smooth; set aside to cool.
  3. In a large bowl, stir together sugars and oil. Add egg, egg yolk, and extracts, whisk to combine.
  4. In a medium-bowl, sift together flour, cocoa, baking powder, salt and soda.
  5. In a measuring cup, mix and stir in coffee, raspberry liqueur and milk together.
  6. Gradually add flour mixture to sugar mixture, alternately with milk, beginning and ending with flour mixture; stirring until just combined after each addition.
  7. Whisk in smoked chips glaze until smooth.
  8. Divide batter between 2 (6-inch) or 1 (8-inch) round prepared pan. For best results, wrap pans with damp towel strips or use Wilton Even Strips. (See link in notes on 'How to Bake a Flat Cake.')
  9. Bake until a wooden pick inserted in center comes out clean, 35 - 40 minutes. Don't overbake.
  10. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
  11. Note: if NOT adding the raspberry liqueur, add another 1/3 cup brewed coffee. Total = 2/3 cup.
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