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Old Fashioned Chocolate Layer Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts / Frostings

    -Speckled Chocolate Cake:
8  oz  Unsalted butter plus 1 oz.,
8    Egg yolks
10  oz  Caster sugar
6    Egg whites
7 1/2  oz  Cake flour, sifted
10  oz  Plain chocolate, finely
    -Chocolate Icing:
8  oz  Unsalted butter
4 1/2  oz  Cocoa powder
1/4  ts  Salt
3  fl  Oz. single cream
1  t  Pure vanilla essence

Lightly coat the insides of 2 9x1 1/2 inch cake pans with melted butter. Line each pan with greaseproof paper, then lightly coat the paper with more melted butter. Set aside. Preheat the oven to 325 F. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 1/2 lb. butter in the top half of the double boiler. Heat the butter slowly, stirring continuously until the butter is melted but not separated. Remove butter from heat. Place the egg yolks and 6 oz. caster sugar in the bowl of an electric mixer fitted with a balloon whip. Whisk on high until slightly thickened and lemon-colored, about 1 minute. Adjust the mixer speed to low and continue to mix while whisking egg whites. Whisk the egg whites in a large stainless steel bowl until soft peaks form, about 3 minutes. Add the remaining 4 oz. sugar. Continue to whisk until stiff but not dry, 2 to 3 minutes. Gradually add the flour to the egg yolks while mixing on low. Add melted butter. Continue to mix on low for 10 seconds. Increase the speed to medium for 5 seconds. Remove bowl from the mixer and use a rubber spatula to thoroughly combine the ingredients. Add a third of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Fold in 8 oz. of the grated chocolate (refrigerate the remaining 2 oz. until needed). Divide the batter between the prepared tins, spreading evenly, and bake in the preheated oven, until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove cakes from oven and cool in tins for 20 minutes. Invert the cakes onto cake circles; cool to room temperature, about 20 minutes. Remove greaseproof paper and refrigerate for 30 minutes. To prepare the icing, place 8 oz. butter, the cocoa, and salt in the bowl of an electric mixer fitted with a paddle. Cream the mixture on low until thoroughly combined, about 3 minutes. Add the icing sugar, single cream and vanilla. Combine on low for 10 seconds, then increase to medium and beat for 10 seconds. Readjust the speed to high and beat until the icing is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat for an additional 1 minute. Remove from mixer and keep at room temperature until needed. To assemble, remove the chilled cakes from the refrigerator. Slice each cake horizontally into 2 equal layers. Place a tbls. of icing in the center of a cake circle. Place a bottom layer of an inverted cake onto the dab of icing and gently press into place. Evenly spread 6 fl. oz. of icing over the cake layer. Place the top layer of the cake onto the icing and gently press into place. Evenly spread 6 fl.oz. of icing over the cake layer. Place the bottom layer of the second inverted cake onto the icing, and gently press into place. Even press 6 fl.oz. of icing over the cake layer. Place the top layer of the cake on the third layer of icing, gently pressing into place. Evenly spread the remaining icing over the top and sides of the cake. Press the reserved 2 oz. of grated chocolate into the icing on the sides of the cake. Serve immediately or refrigerate. Cut the cake with a serrated knife. Heat the blade under hot water before each slice. If cake has been refrigerated, allow slices to cool to room temperature for 15 minutes before serving. Serves 12.

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