Fudgy chocolate layer cake
Source of Recipe
published in Chatelaine's 11/2004 issue
List of Ingredients
2-1/4 cups (550 mL) all-purpose flour
2/3 cup (150 mL) cocoa powder
2 tsp (10 mL) baking soda
1/2 cup (125 mL) unsalted butter
1-1/2 cups (375 mL) granulated sugar
1-3/4 cups (425 mL) buttermilk
2 tsp (10 mL) vanilla
Fluffy Chocolate Icing
Fluffy chocolate icing:
3 squares (3 oz/84 g) unsweetened chocolate
2 egg whites, at room temperature
1/3 cup (75 mL) water, at room temperature
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) cream of tartar
1. Fill a large saucepan with about 2 inches (5 cm) water. Bring to a boil. You also need a heatproof bowl with a sloping side that will fit in this pan (but not touch the water) to create a double boiler effect. Meanwhile, coarsely chop chocolate. Place in a medium-size microwave-safe bowl. Microwave, uncovered, on medium until almost melted, about 2 minutes. Stir until chocolate is completely melted. Let stand, stirring occasionally, until cooled to room temperature.
2. Place egg whites in heatproof bowl. Using a hand-held electric mixer, beat in water, sugar, vanilla and cream of tartar until mixed, 1 minute. Reduce heat under saucepan so water is gently simmering. Set bowl in saucepan. The bottom should not touch water.
3. Beat constantly, scraping down side from time to time, 7 minutes. Occasionally lift up bowl, being careful of hot steam, to make sure water is gently simmering, not boiling. Reduce heat to medium-low, if necessary. After 7 minutes of beating, remove from heat. Beat until cooled to room temperature, about 4 more minutes. If necessary, transfer egg whites to a bowl large enough to fold in chocolate.
4. Gently stir in about one-quarter of room-temperature chocolate just until a few white streaks remain. Then gently fold in remaining chocolate until no white streaks remain. Icing is best used as soon as it's made. Spread over our Fudgy Chocolate Layer Cake (in Recipe File) and top with fresh berries and chocolate curls.
Recipe
1. Preheat oven to 350F (180C). Lightly oil or spray with vegetable oil two 8-inch (20-cm) round cake pans. In a large bowl, stir flour with cocoa and baking soda until evenly mixed. Place butter in a medium-size microwave-safe bowl. Microwave on high until melted, 1 minute. Stir in sugar. Mixture will be thick and grainy. Whisk in buttermilk and vanilla. Gradually stir into flour mixture just until blended. Batter will be lumpy. Pour into prepared pans. Using the back of a spoon, smooth tops.
2. Bake in centre of preheated 350F (180C) oven until a cake tester or skewer inserted in centre of cakes comes out clean, 30 to 35 minutes. Remove from oven. Cool in pans on a wire rack 5 minutes. Run a knife around inside edge of pans, then turn out onto a rack to cool. To ice cakes, place 1 cake layer on a large plate. Spoon about one-third of Fluffy Chocolate Icing in centre. Spread just to edge. Top with second cake layer and spread top and side with remaining icing. Serve right away or refrigerate up to 6 hours. Any leftovers will keep well, covered and refrigerated, overnight.
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