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Fat Drunk & Happy Chocolate Cake




Source of Recipe


Internet


List of Ingredients




Cake:
1/2 c. sifted unsweetened cocoa
1 c. boiling water
2 1/4 c. sifted all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. soft butter or margarine
2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
1/4 c. dark creme de cacao

Filling:
8 oz. cream cheese, softened
1 1/2 c. Ricotta cheese
1/4 c. Amaretto
1/4 c. dark creme de cacao
2 1/2 oz. semi-sweet chocolate
2 oz. sliced almonds

Glaze:
3 oz. semi-sweet chocolate
3 Tbsp. milk
Maraschino cherries (optional)
Sliced almonds (optional)


Recipe



Make the cake:
In small bowl, combine cocoa with boiling water, mix well. Allow to
cool. Preheat oven to 350%%D. Grease well and flour a Bundt pan. (Or,
double the recipe and use three 9 or 10 inch round pans.) Sift flour
with soda, baking powder, and salt; set aside. Beat butter, sugar, eggs,
and vanilla until light and fluffy. Combine cocoa mixture and
buttermilk. At low speed, add liquid and flour mixtures to butter
mixtures alternately. Beat until smooth. Add creme de cacao and beat
again briefly. Bake in prepared pans until a toothpick comes out clean.
When done, place on wire rack for 10 minutes, then remove and cool.

Make the filling:
Combine softened cream cheese and Ricotta in a food processor of simply
with a fork. Set aside 1/2 cup of mixture. Divide the remainder into two
bowls. Grate or chop chocolate into one of the bowls, add creme de cacao
and blend. Save a few almond slices for garnish, and put the remainder
of the almonds into the other bowl, add Amaretto and blend.

Assembly:
When cool, cut the cake into 3 horizontal layers. Spread the creme de
cacao/chocolate mixture on the bottom layer. Cover with middle cake
layer and spread the Amaretto/almond mixture on it. Place the third
layer on top. Cover and refrigerate while preparing the glaze. Melt
chocolate with 2 tablespoons milk over very low heat. Dribble over
cake, encouraging it to run down the sides. Blend the remaining milk
with the reserved Ricotta mixture. Place in pastry tube and pipe pattern
as desired. Decorate with cherries, almonds, or candied violets.