Recipe By : Peter Sussman, The Phoenix, Warren, Virginia
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake Layers:
1/2 c Unsalted butter -- +2-2/3 tb,
- room temperature
2 c Granulated sugar
3 Eggs
2 c All-purpose flour -- sifted
3/4 c Unsweetened cocoa powder --
- preferably Dutch process
1 1/4 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 1/2 c Milk
1 ts Vanilla extract
1/4 c Chocolate-mint liqueur --
- such as Vandermint
Chocolate Fudge Filling:
2/3 c Granulated sugar
1/2 c Heavy cream
2 1/2 oz Unsweetened chocolate
1 tb Light corn syrup
2 tb Unsalted butter
Chocolate Cream:
2 1/2 c Heavy cream
3 1/2 tb Unsweetened cocoa powder --
- preferably Dutch process
7 tb Confectioners' sugar
Assembly And Chocolate Syrup:
3 tb Chocolate chips
2 tb Unsweetened cocoa powder --
- preferably Dutch process
2 tb Light corn syrup
1 tb Granulated sugar
Cake Layers:
Preheat the oven to 350 F. Line two 9" round cake pans with waxed
paper; butter and flour the pans; tap out any excess flour.
In a mixer bowl, beat the butter until light and fluffy. Gradually
add the sugar and continue beating until smooth. One at a time, beat
in the eggs until well-blended.
Sift together the flour, cocoa, baking soda, baking powder, and salt.
Add to the egg mixture in 3rds, alternating with the milk, mixing
only until blended. Blend in the vanilla and liqueur. Divide the
batter between the two prepared pans. Bake until the tops of the
cakes are springy to the touch, 40 to 45 minutes. Remove from the
oven and set on racks to cool for 30 minutes. Loosen the edges with a
knife and unmold. Peel off the waxed paper. Set the cakes on a rack
and let cool completely.
Filling:
Combine the sugar, cream, chocolate, and corn syrup in a small heavy
saucepan. Bring to a simmer over moderate heat, stirring frequently.
Reduce the heat to low and cook for 10 minutes, or until the mixture
thickens. Remove from the heat, dot the top with the butter and let
cool to room temperature, about 15 minutes. When cool, stir in the
butter until the fudge filling is smooth and creamy.
Chocolate Cream:
Beat the cream and cocoa until soft peaks form. Gradually add the
confectioners' sugar and continue beating until stiff.
Assemble:
Cover one cake layer with all of the fudge filling. Sprinkle evenly
with the chocolate chips. Spread 1/2 cup of the chocolate cream on
top of the chips. Top with the second cake layer and cover the top
and sides of the cake iwth half of the remaining chocolate cream. Use
the remainder in a pastry bag to decorate the cake as desired.
Refrigerate for up to 3 hours before serving time.
Syrup:
Combine the cocoa, corn syrup, sugar, and 2 tb water in a small heavy
saucepan. Bring to a simmer over low heat and cook, stirring
constantly, for 2 minutes. Transfer the syrup to a small bowl and let
cool to room temperature, stirring once or twice, to prevent a skin
from forming.
Just before serving, drizzle the syrup over the top of the cake in a
lacy design.
