I Love Chocolate Cake

Ingredients:

Cake:

3/4 Cup Butter

5 Eggs, separated

2-1/2 Cups Sugar

4 Ounces Unsweetened Baking Chocolate, Melted

2-1/2 Cups All-Purpose Flour

1 Tsp Baking Soda

1 Cup Buttermilk

1 Tsp Vanilla

 

Filling:

1/2 Cup Sugar

3 Tbsp Flour

Pinch Of Salt

1 Egg

2 Ounces Unsweetened Chocolate, Melted

1 Cup Milk

1 Tbsp Butter

1/2 Tsp Vanilla

 

Icing:

2 Ounces Unsweetened Baking Chocolate

1/3 Cup Butter

1 Tsp Flour

1 Cup Milk

2 Cups Sugar

1 Tsp Vanilla

Directions:

Preheat oven to 350 degrees F. Line bottoms of three 8 inch round cake pans with wax paper; grease and flour paper.

Cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time; beat in melted chocolate. Sift flour and baking soda together. Beat in alternately with buttermilk, starting and ending with flour. Beat in vanilla.

In a separate bowl with clean beaters, beat the egg whites until stiff but not dry. Beat one fourth of the egg whites into the chocolate mixture, then fold the chocolate mixture into the egg whites gently but thoroughly. Batter will be heavy.

Divide the batter into the three prepared pans; smooth the tops and bake for 30-35 minutes, or until tops spring back when touched gently. And cakes shrink from sides of pan. Cool on wire racks and turn out. Fill and Frost.

Filling: Mix the sugar, flour, and salt. Whisk in egg until smooth. Melt chocolate in milk in a heavy saucepan, stirring constantly. Gradually pour chocolate mixture into egg mixture, whisking rapidly and constantly. Return mixture to saucepan and cook, stirring constantly with a wooden spoon, until mixture thickens and comes to a boil. Remove from heat; beat in butter and vanilla. Pour into a bowl, place a piece of plastic wrap directly on the surface of the filling, and refrigerate until cool. Fill between 2 layers of cake.

Icing: Melt chocolate and butter in a large, heavy, saucepan over low heat, stirring constantly. Dissolve flour in milk; add milk mixture and sugar to chocolate, bring to a boil, stirring frequency, and boil until mixture reaches soft ball stage on a candy thermometer (234). Remove from heat, stir in vanilla and beat with an electric mixer until icing becomes just thick enough to spread, (If icing becomes to hard, beat in a little milk) Ice entire outside of cake. Dip spatula or knife in hot water to smooth icing.

 

Yields

12 servings

 

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