Chocolate Chambord Cake

8 oz Semi-Sweet Chocolate
1 cup water (give or take)
2 1/4 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup sugar
3/4 cup butter
1 teaspoon vanilla
2 eggs
1/8 to 1/4 cup Chambord

Preheat oven to 375° F. Lightly spray two 9" cake pans (do not flour).

Mix flour, salt, and baking soda and set aside. Mix sugar, butter, and vanilla until creamy. Add eggs one at a time, beating well each time. Add Chambord to batter and mix well.

Melt chocolate with about 1/8 to 1/4 cup water until smooth. Add chocolate to batter and mix well.

Gradually add the flour mixture to the batter, alternating with the remaining water until all flour is used. Batter should still be thick, but not dough like!!

Split the batter between the two pans and bake 30-35 minutes until toothpick comes out clean.

Allow to cool a good deal, then take them out of the pans and split each down the edge so that you have "4 round cakes".

Chocolate Cream Cheese Frosting

2 tablespoons butter
4 oz. cream cheese
1 1/2 oz. unsweetened baking chocolate (OR 3 tablespoons cocoa and 1 tablespoon vegetable oil)
1 1/2 cup sifted confectionery sugar
1/4 cup heavy cream
1/2 teaspoon vanilla
dash of salt

Mix all ingredients well.

Chocolate Truffle Filling

2 box instant chocolate pudding mix (3.9 oz)
3/4 cup heavy cream
4 oz. semi-sweet chocolate
generous dash of Chambord

Melt chocolate and Chambord together (smooth).

Mix the cream and 1 box of pudding together.

Add the other box of pudding SLOWLY until very thick (may only need 1/4 of second box). Chill.

Putting it all together

With the bottom layer of the cake on it's "final resting place" slather 1/3 of the Chocolate Truffle Filling on it Add another layer of cake and slather another 1/3 of Chocolate Truffle Filling
Repeat one more time. Add top layer.

Add Chocolate Cream Cheese Frosting over the outside of cake (If this frosting was refrigerated, you will need to let it warm up a little and probably whip it soft before it will spread well.)