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DARK AND DANGEROUS CHOCOLATE GATEAU




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




CAKE:
4 squares (1 oz. ea.) unsweetened chocolate
2/3 cup water
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup PLUS 6 Tbsp. I Can't Believe It's Not Butter!® Spread
1-2/3 cups sugar
3/4 cup sour cream
3 eggs
1 tsp. vanilla extract
FROSTING:
3/4 cup I Can't Believe It's Not Butter!® Spread
3/4 cup heavy or whipping cream
1-3/4 cups semi-sweet chocolate chips
1/3 cup confectioners sugar
1 dark chocolate candy bar (optional)


Recipe



For CAKE, preheat oven to 325°. Line bottoms of two 9-inch round cake pans with parchment or waxed paper, then grease and flour bottoms and sides of pans; set aside.

In small microwave-safe bowl, microwave chocolate and water at HIGH 1 minute or until chocolate is melted; stir until smooth. Set aside to cool slightly.

In medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.

In large bowl, with electric mixer, beat I Can't Believe It's Not Butter!® Spread and sugar 1 minute. Beat in sour cream until light and creamy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately beat in flour mixture and chocolate mixture until blended. Evenly spread into prepared pans.

Bake 27 minutes or until toothpick inserted in center of cakes comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.

For FROSTING, in medium saucepan, bring I Can't Believe It's Not Butter!® Spread and cream just to a boil. In medium bowl, pour hot cream mixture over chocolate and let stand 5 minutes. With electric mixer, beat at low speed until chocolate is melted and smooth. Beat at high speed 5 minutes or until thickened. Beat in sugar until smooth and thickened, about 1 minute.

Spread top of one cake layer with 1/3 of the frosting. Top with second cake layer, then frost sides and top of cake. With vegetable peeler, scrape across edge of candy bar to make chocolate curls for garnish.
Serves: 12