Death by Chocolate
Source of Recipe
Mcall.com
List of Ingredients
Cake
2 cups sugar
13/4 cups Gold Medal all purpose flour
3/4 cup Hershey's cocoa
11/2 tsps. baking powder
11/2 tsps. baking soda
1 tsp. salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsps. vanilla extract
1 cup boiling chocolate-flavored coffee
Hershey's Chocolate Buttercream Icing
1 cup solid white vegetable shortening
4 Tbsps. water
1 Tbsp. meringue powder
3/4 cup Hershey's cocoa
1 tsp. butter flavor
1 lb. pure cane confectioners' sugar (about 4 cups)
1 pinch salt, optional
Chocolate Ganache
1/2 cup, plus 2 Tbsps. heavy cream
1 cup semisweet chocolate (8 oz.)
Cake: Heat oven to 350 degrees. Grease, flour and insert wax paper into two 9-inch round baking pans. Mix eggs, sugar, vanilla and oil. Add flour, baking soda, baking powder, salt, milk and cocoa. Mix well. Add coffee and incorporate. Bake for 28 minutes.
Hershey's Buttercream Icing: Cream shortening, flavoring and water. Add dry ingredients and mix at medium speed until all ingredients have been mixed together. Blend an additional minute or so until creamy.
Chocolate Ganache: Heat cream in saucepan until boiling. Remove from heat. Add chocolate and mix with wooden spoon until melted and mixture is smooth. Allow to cool. Lattice is made by drizzling white chocolate on a wax paper lined cookie sheet, let set and then apply. Rosettes are made with chocolate buttercream and number 21 tip.
Recipe
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