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ROD RECIPES 12/28/2006 Eat Chocolate Day Extreme Chocolate Lover's Cake

Source of Recipe

Marla


Recipe Introduction

Chocolate comes from cacao trees that grow in the rain forests. The fruit on the trees is mild tasting, with a bittersweet chocolate flavor. Inside the pulp are dark, purple-colored seeds that are the "chocolate beans." These beans were one more thing Christopher Columbus discovered in the new world. When he took them back to Spain, the chocolate was used as a drink with hot pepper spices.

List of Ingredients

ROD RECIPES 12/28/2006 Eat Chocolate Day Extreme Chocolate Lover's Cake


Extreme Chocolate Lover's Cake

"If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The panache and cream cheese chocolate Buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired."


CAKE:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
6 (1 ounce) squares unsweetened chocolate, chopped
1/2 cup unsalted butter
2 1/2 cups dark brown sugar
3 eggs
1 1/2 tablespoons vanilla extract
1 cup sour cream
1 cup water

FROSTING:
6 (1 ounce) squares unsweetened chocolate, chopped
1/4 cup unsalted butter
1 egg yolk
4 cups confectioners' sugar
2 tablespoons vanilla extract
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened

PANACHE:
2 cups bittersweet chocolate chips
1 cup heavy cream




Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.

Make the Panache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.

Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much panache as desired. Refrigerate for 5 minutes, or until panache has set. Spread frosting over the panache. Cover with top layer of cake. Frost top and sides with Buttercream, and garnish with more panache.