Chocolate ecstacy cake

1 Servings

Ingredients

Quantity Ingredient
1 cup Eggs; (about 4 large eggs)
14 ounces Sugar; (about 2 cups)
2 ounces All purpose flour; (about 1/2 cup)
2 ounces Cake flour; sifted, (about 2/3 cup)
1½ teaspoon Baking powder
¼ cup Dark cocoa
10 ounces Sugar; (about 1 1/3 cups)
6 ounces Egg whites; (about 3/4 cup)
¾ pounds (3 cubes) butter; softened
1 teaspoon Vanilla
7 ounces Semisweet chocolate; melted
1½ cup Heavy whipping cream
2 tablespoons Sugar
1 teaspoon Vanilla

Directions

CHOCOLATE CAKE

CHOCOLATE BUTTER CREAM

WHIPPED CREAM FROSTING

For the cake: Beat eggs with sugar at high speed 5 minutes. Sift together cake flour, all purpose flour, baking powder and cocoa; fold into egg batter. Pour batter into a greased and floured 10 inch pan. Bake at 350 degrees about 1 hour or until cake begins to separate from sides of pan.

Remove cake from the pan while still warm. Wrap in plastic wrapping and place in the freezer.

For the Butter Cream: Place sugar and egg whites in the top of a double boiler and heat until sugar dissolves. Beat at high speed until meringue forms peaks. Gradually add softened butter and continue whipping. Then add vanilla and melted chocolate until well blended.

For the Whipped Cream Frosting: Combine cream, sugar, and vanilla; whip at high speed until stiff peaks form.

To assemble cake: Slice frozen cake horizontally into thirds. Spread one third of the butter cream on the top of the first layer. Place the second layer above that and spread one third of the butter cream on top, reserving the remaining one third butter cream for decoration. Place the third layer of the cake in place. Cover entire cake, including sides, with the whipped cream frosting. Decorate top center of cake with shaved bits of semisweet chocolate. Using a pastry bag with a medium star tip, make rosettes around the circumference of the cake using the remainder of the butter cream.

Finally, place chocolate square around the side of the cake. To make chocolate squares, spread a thin layer of melted semisweet chocolate onto waxed paper then place in refrigerator to harden. Cut chocolate into 1½ inch square. Editor's note: To dress this cake up, try making a chocolate ruffle for the perimeter of the cake top. At The World Square we simply melt Callebaut semisweet chocolate, add a little shortening, coat a baking sheet, refrigerate it for a short while, then grab a putty knife (some of our favorite kitchen tools are ones discovered at local hardware shops!) and work the blade so the chocolate forms almost a fan shape as it is scaped from the baking sheet surface. It takes a little practice but the effect is well worth the effort. Another idea: Instead of square shaped chocolate cut-outs, use a heart shaped cookie cutter to give your cake a classic Valentine look.

Notes: Rich and chocolately you can prepare this cake in a conventional round shaped pan or a pretty heart shaped one for that special occasion! If you have don't have a heart shaped pan handy, don't fret. Simply substitute one square and one round pan and prepare two cakes. Slice the round layer in half and arrange the halves on one side of the square cake to form a heart. Ice as usual !

Recipe by: Chocolate Sunday

Posted to recipelu-digest Volume 01 Number 586 by RecipeLu <recipelu@...> on Jan 23, 1998

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