ezRecipe-Zee: Cooking Recipe: How to make A Chocolate Cake That's Got It All

A Chocolate Cake That's Got It All

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	November 20, 2008
Calories:	648
Serves:	6
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets, Copy Cat / Restaurant

Ingredients:

                    Butter
2     cups          sugar
1 3/4 cups          cake flour
2     tablespoons   cornstarch
1     teaspoon      baking soda
3/4   teaspoon      salt
2/3   cup           unsweetened cocoa
                    = (preferably Dutch process)
1     teaspoon      instant coffee
3/4   cup           boiling water
1/2   cup           sour cream
1     teaspoon      vanilla extract
4     large         egg whites
                    = (you may want to save yolks to use in
                    the frosting)
14    tablespoons   unsalted butter - (1 3/4 sticks)
                    === CREAMY DOUBLE-CHOCOLATE FROSTING ===
1/2   cup           egg substitute
                    = (or 4 egg yolks [left over from cake],
                    with enough milk added to equal 1/2 cup,
                    plus additional milk, if necessary)
1/2   cup           unsweetened cocoa
1/2   teaspoon      instant coffee
1     teaspoon      vanilla extract
1/4   teaspoon      salt
8     tablespoons   unsalted butter - (1 stick)
4     ounces        unsweetened chocolate
3     cups          confectioners' sugar
                    = (sifted if it contains hard lumps)
4     teaspoons     light corn syrup
                    === SPECIAL EQUIPMENT ===
2                   eight-inch cake pans

Directions: one line for each direction. When saved the lines will be numbered.

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease the cake pans with butter and dust with flour.
Whisk sugar, flour, cornstarch, baking soda, and salt in a large bowl; set aside.
Place cocoa and coffee in a medium bowl. Whisk in 3/4 cup boiling water to form a smooth paste. Stir in sour cream and vanilla and set aside.
With a hand mixer in a medium bowl, beat egg whites to soft peaks. Without cleaning beaters, mix melted butter into dry ingredients until mixture is smooth. Immediately add cocoa mixture, and beat until batter is smooth, 2 to 3 minutes. Carefully fold egg whites into batter until just incorporated.
Divide batter evenly between pans and bake until a skewer inserted into center comes out with wet crumbs, 30 to 35 minutes. Remove from oven, and let cakes sit in pans to cool slightly, about 5 minutes. Invert each cake onto a plate, then onto a cooling rack and split each cake to make 4 layers. Frost with Chocolate Frosting and serve.
Creamy Double Chocolate Frosting: Mix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl with a whisk.
Beat butter in a medium bowl with an electric mixer until light and fluffy. Add melted chocolate and cocoa mixture; continue to beat until smooth. Add confectioners' sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy. Add corn syrup, and beat until frosting is smooth and glossy. If frosting is still stiff, add droplets of milk until it is of spreading consistency. (Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable).
This recipe yields 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 648

Calories from Fat 24.7%

Total Fat

19g

Cholesterol

9mg

Sodium

670mg

Carbohydrate

113g

Dietary Fiber

Protein

14g

Points 14

Exchanges: 2 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* SARA'S SECRETS with Sara Moulton - (Show # SS-1B85) - from the TV FOOD NETWORK