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Chocolate Chambord Cake

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

By: Natalia Losi


  • 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 1/2 cups buttermilk, milk, eggnog, or half-and-half
  • 1 1/2 cups sugar
  • 2-3 teaspoons of baking soda or powder
  • 2-3 tablespoons vinegar
  • Vanilla
  • Kahlúa or Chambord Liqueur
  • Mixed berries (optional)


Step 1

Preheat oven to 360F and line a 13 x 9 inch cake pan with parchment paper.

Step 2

Beat eggs and sugar until white and foamy. Add remaining wet ingredients and mix.

Step 3

In a separate bowl, combine all dry ingredients and mix to combine. Whisk wet ingredients into the dry ingredients until the mixture is the consistency of pancake batter.

Step 4

Pour the cake batter into lined cake pan.

Step 5

Bake 25-35 minutes, or until toothpick inserted into the center of cake comes out clean.

Step 6

Remove cake from oven and cool to room temperature, turn out into a large serving plate or board, then freeze for about 1 hour (with parchment paper still attached).

Step 7

Remove cake from freezer and remove parchment paper. If desired, slice cake in half (creating 2 layers of cake instead of 1) and fill with a mixture of sour cream, cocoa, and honey. Decorate top of cake with store-bought or homemade whipped cream mixed with cocoa. Slice and serve chilled.


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

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P. Sealbaigh

November 24, 2018

Directions are incomplete. What size pan? What happens after STEP 6? Where do the Vanilla and Liqueur come in?

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1 Reply

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November 25, 2018

We're so sorry for the missing information! We've updated the recipe with a few steps that should clear up any questions. We hope that helps!

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