Warning: For Chocolate Lovers Only
This original recipe was designed and created for Stephanie Clark Nielson
This is a very rich, incredibly delicious, all chocolate cake!! Use all ingredients, exactly as indicated and you will not be disappointed. Don't substitute anything.
Cake Batter:
8 oz. unsweetened chocolate (8 squares)
3/4 c. olive oil
2 c. sugar
4 eggs
1 cup powdered sugar
1/2 c. cocoa powder and for dusting pans
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
1/2 tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add suguars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. *(If you are baking BELOW 5000 feet altitude, double the baking powder). Pour batter into two 9-inch baking pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing! I usually trim off the rounded top of the bottom layer to ease in layering cake.
Mascarpone Mousse
1 c whipping cream
1/4 c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone cheese
In a large bowl, whip whipping cream until fluffy. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every 30 seconds until smooth. Chocolate should not be warm to the touch. If it is, allow to cool just slightly before spooning the melted chocolate into the shipping cream mixture and beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost. I like to let it set up for at least two hours before frosting.
Bittercream Frosting
1 pint heavy cream
11.5oz. 60% Bitterweet cacao chips (1 bag)
1/2 c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms and looks like a pudding consistency. To keep the mixture from burning, stir constantly. Put in fridge until chilled, not hardened. Remove from fridge and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. (This recipe makes tons of frosting, so I suggest that you don't use all of it, but save some to frost some cupcakes or cookies). It is very thick frosting and firms up in the fridge! To serve, remove from fridge 30 minutes before serving. Previously made by Julianne Baer, Ellen Powley, and Elsie Powley
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