Chocolate Chambord Cake

Cake layers: Preheat the oven to 350 degrees. Grease and flour two 8" round cake pans. Beat all the cake layer ingredients in a large mixer bowl on low speed, scraping bowl down after 30 seconds. Beat on high speed for 3 minutes. Pour evenly into the pans.

Bake until wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool layers for 10 minutes and remove from pans. Cool completely before frosting.

Ganache: Place the chocolate chips in a four cup measuring cup. Heat in the microwave until the chips soften. Remove from the microwave frequently and stir until completely melted.

Put the cream, butter, liqueur and vanilla in a food processor fitted with the metal blade. Add the melted chocolate. Cover and process until the ganache is thick and creamy, about 60 seconds. Place the ganache into a medium bowl and stir occasionally until it cools to a spreadable consistency. It will be take a few minutes.

Assembly: Level the layers with a serrated knife. Place one layer on a cake plate and spread with half the preserves followed by 3/4 cup of the ganache. Spread with an offset metal cake spatula. Put the second layer on top of the frosting. Spread the remaining preserves over the top layer. Using the spatula, frost the top and sides of the cake. Finish the top by holding the spatula at a slight angle and smooth.

Decorate with chocolate dipped strawberries or chocolate curls or shavings.