Velvet underground cake

1 cake

Ingredients

Quantity Ingredient
4 ounces Unsweetened chocolate
2 cups Sugar
1½ cup Sifted all-purpose flour
¾ teaspoon Baking soda
½ teaspoon Salt
1 cup Hot strong brewed coffee or
5 teaspoons Instant coffee powder
2 ounces Unsweetened chocolate
2 tablespoons Unsalted butter
5 tablespoons Plus 1 1/2 tsp. sugar
8 tablespoons Unsalted butter; room temp.
1¼ cup Confectioners' sugar dissolved in
1 cup ;Hot water
½ cup Sour cream; at room temp.
½ cup Vegetable oil
2 larges Eggs; lightly beaten at room temperature
6 tablespoons ;Hot water
½ teaspoon Vanilla
¾ cup Plus 2 tb. heavy (whipping) cream; chilled

Directions

FUDGE FILLING

BUTTER CREAM

To make the cake, preheat oven to 345 F. Lightly grease two 8-in.

layer cake pans with oil or butter, or line them with parchment circles. Melt chocolate in top of double boiler placed over simmering water, then turn off the heat. Sift sugar, flour, baking soda and salt together into a large mixing bowl. In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with whisk.

With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop mixer to scrape the bowl several times with spatula. Add eggs one at a time and mix on medium-low speed after each addition until smooth, about 15 seconds. Scrape bowl each time. Add chocolate and mix until batter is uniform in color, about 10 seconds.

Divide batter evenly between pans and place on center rack in oven.

Bake until cake springs back to touch and tester comes out dry (do not wait for crust to form), 35 to 38 minutes. Cool layers in the pans on a rack.

To make the fudge filling, place all ingredients except vanilla in top of double boiler over simmering water and cook uncovered, stirring occasionally, until the chocolate is melted and sugar is dissolved, about 30 minutes. Mixture will be smooth and velvety. Pour fudge into small bowl, stir in vanilla and refrigerate until the mixture is thick and of spreading consistency, 2 hours.

To make the butter cream, place all ingredients in a food processor and process until light and fluffy, about 5 minutes. Stop mixer several times to scrape down sides of bowl. Transfer buttercream to medium-size mixing bowl and, using the paddle attachment of an electric mixer, continue to beat on medium-high speed until buttercream is white and fluffy, 15 to 20 minutes. Stop mixer to scrape bowl several times. (If you don't have a paddle attachment, use whisk.) Use buttercream within an hour or it will need rewhipping.

Assembly: Spread all interior layers of cake with fudge filling and outside of cake with about 1½ C. of buttercream. Shave 1 oz. dark chocolate over surface of cake with a fine grater, then use the knife method of shaving to make darker accents on the top of the cake.

Makes 12 to 16 servings.

From: nancy-dooley@... (Nancy Dooley) in rec.food.cooking. She wrote: "Here's a recipe from "Rosie's All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book" which my family has enjoyed." Formatted by Cathy Harned.

CS> Submitted By SAM WARING ON 109/30 CS> On 13 AUG 89 202315

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