Chocolate Lover's Fantasy
Source of Recipe
Hershey Kitchens, Hershey Pennsylvania
List of Ingredients
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter -- softened
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups buttermilk or sour milk*
creamy chocolate filling
rich chocolate glaze
pink candy curls -- optional
milk chocolate curls -- optionalRecipe
Grease and flour two 9x1 1/2- round baking pans. In a medium bowl, stir together flour, cocoa powder, baking powder, and soda; set aside. In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Divide batter between pans, spreading evenly. Bake in a 350ºF oven about 30 minutes or until tops spring back when lightly touched and toothpick inserted off-center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.
To assemble, place a cake layer on wire rack set on a cookie sheet lined with waxed paper. Spread with Creamy Chocolate Filling. Top with second cake layer; spoon Rich Chocolate Glaze over cake letting it run down side of cake. Chill at least 1 hour or until glaze is set. To serve, transfer cake to serving plate; let stand at room temperature for 15 minutes. Garnish with Pink Candy Curls and Milk Chocolate Curls, if desired. Store leftovers in the refrigerator. Serves 16.
Creamy Chocolate Filling: In medium mixing bowl, stir together 1/4 cup sugar and 2 Tbsp. unsweetened cocoa powder. Add 1/2 cup cold whipping cream and 1/2 tsp. vanilla. Beat with rotary beater or with electric mixer on medium speed until soft peaks form. Use immediately.
Rich Chocolate Glaze: In small saucepan, combine 1/4 cup butter, 1/4 cup light-colored corn syrup, and 1 Tbsp. water. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in 1/4 cup semisweet chocolate pieces until melted. Cool to room temperature.
Pink Candy Curls. Cover a cookie sheet with waxed paper. Set aside. Place 1/3 cup white baking pieces and 1 1/2 tsp. shortening in medium microwave-safe bowl. Micro-cook on high for 30 seconds; stir. Micro-cook 30 to 60 seconds more or until pieces are melted and mixture is smooth, stirring after 15 seconds. Tint with one drop red food coloring. On prepared cookie sheet, use metal spatula to spread mixture into a 4-inch flat square. Refrigerate 10 minutes or until mixture is set. Carefully draw a vegetable peeler across mixture to make curls. If necessary, chill curls to harden.
Milk Chocolate Curls: Bring a milk chocolate bar to room temperature; carefully draw a vegetable peeler across bar to make curls of assorted sizes. *To make sour milk, place 4 1/2 tsp. lemon juice in a glass measuring cup. Add enough milk to make 1 1/2 cups total liquid; stir. Let stand 5 minutes before using.
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