Feathery Fudge Cake (Dale Lovell)
Whipped Chocolate Filling:
Chocolate Sour Cream Frosting:
Sifted powdered sugar
Melt the bitter chocolate; cool. Stir together the flour, baking soda and salt. In a large mixer bowl beat butter on medium speed of electric mixer about 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs one at a time, beating well on medium speed. Stir in the melted chocolate. Add dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition. Turn batter into pans. Bake 30 to 35 minutes or till cake tests done. Place on wire racks; cool 10 minutes. Remove from pans; cool thoroughly on racks.
Melt the semisweet chocolate. Line a baking sheet with waxed paper. Spoon melted chocolate over the bottom half of each strawberry. Place on baking sheet; refrigerate till needed.
Filling: In a 1 cup glass measure soften 1/2 tsp gelatin in cold water. Place cup in a saucepan containing about 1 inch water; stir over low heat till dissolved. Remove saucepan from heat. In a small mixer bowl beat together whipping cream, sugar, and cocoa till slightly thickened. Add the dissolved gelatin at once; beat till soft peaks form.
If using the Whipped Chocolate filling, halve cake layers horizontally, making 4 layers. Spread the filling between the cake layers.
Frost top and sides with Chocolate Sour Cream Frosting. Melt together chocolate and butter. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till frosting is smooth and of spreading consistency. Cover and chill to store. Frosts tops and sides of two 8 or 9 inch layers or about 24 cupcakes.
Garnish with chocolate-coated strawberries and Chocolate Curls.
Preheat oven to 350 degrees. Grease and lightly flour two 9 x 1 1/2 inch round baking pans.