Ingredients
- 9 round cake pans
- 2 greased
- 1/2 chocolate chips
- 350 gr semisweet chocolate chips
- 230 ml sour cream
- 160 gr seedless raspberry jam
- 55 gr chambord
- 34 gr pecans (chopped)
- 1 package chocolate cake mix
layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Melt remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours.
