Chocolate Chambord Cake

This cake was a contest winner on our Facebook page! Thank you, Natalia Losi, for sharing with us.

Chocolate Chambord Cake Overall rating: 0 out of 5 based on 0 reviews.


Prep your baking dish – recommend parchment paper to line the spring pan or dish, grease the sides and flour. 


  • 1 cup high-quality cocoa 
  • 2-3 cups bread flour 
  • 1/3 cup corn starch 
  • 2 Pete and Gerry’s Organic Eggs at room temperature
  • Approximately 3/4 stick of butter, melted or 1/3 cup olive oil
  • 1.5 cups butter milk, milk, eggnog or half and half
  • 1.5 cups sugar 
  • 2-3 teaspoons of baking soda or powder
  • 2-3 tablespoons vinegar
  • Vanilla
  • Kahlúa or Chambord Liqueur
  • Optional: mixed berries


When the cake is semi frozen, it is way easier to cut and fill.


  1. Preheat oven to 360 degrees
  2. Mix liquids together (coffee, milk, vinegar, butter)
  3. Beat eggs and sugar until white and foamy
  4. Add dry ingredients. Whisk fluids into the dough until the batter looks sort of like pancake batter
  5. Bake at 360 until toothpick comes out dry
  6. Freeze the cake for about 1 hr when cool, with parchment attached

    Whipped cream – cocoa, heavy cream, powdered sugar

    Filling: sour cream, cocoa, honey

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