Three Layer Mega-Chocolate Cake
I can't find where I got this recipe from, and it doesn't matter. If you're even partially Japanese, there's a 50% chance that you will not like this cake. If you're not, you're going to love it. This is one of the richest cakes I've ever had. When my friend Jim returns from Sweden we will be going up against the current reigning cake champion for the TITLE, beloved readers! Anyway, this is perfect for a birthday, and that's what it was for, Marisa's 22nd.
It's truth time. I almost screwed it up royally. We were a little time crunched, and I tried to assemble before totally cool...DON'T DO IT! This might happen. This is how you might feel about that happening. Even though the cake was a sad case, we got him drunk and carved him up!
Success Rating:
Execution - 2 of 4 spoons (Nice recovery)
Taste - 3.5 of 4 spoons
See if you can do better:
4 oz. unsweetened chocolate
2 1/2 cups sifted cake flour - I used Swan's
1/2 cup cocoa - I used Hershey's
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter
2 cups sugar
3 eggs whites - Cage Free! :)
2 teaspoon vanilla extract
1 1/2 cup ice water - Don't put the ice in the cake, shooting for cold here
1/4 teaspoon cream of tartar
Some butter for the pans
Three 9 inch round cake pans
Pre-instruction: Butter and flour the three pans you got.
1. Melt chocolate. Very low heat! Don't scorch it.
2. Sift flour, cocoa, baking soda, baking powder, and salt into a mixing bowl.
3. In another large bowl, beat (softened obviously) butter then add sugar while beating.
4. Beat melted chocolate into butter/sugar mixture.
5. Put the vanilla extract and ice water (sans ice) together. Add water/vanilla mix and flour mix alternately to the chocolate/butter mix. "Don't over beat" was in the original instructions, but that's about as helpful as stupidity.
6. Add the Cream of tartar to the egg whites and with clean beaters beat the egg whites until you get the stiff peaks called for in so many of these recipes.
7. Fold into the chocolate mix.
8. Pour into three 9 inch rounds.
9. Bake at 375 degrees for 25 minutes. Be real careful here as the cakes will burn quickly. You need to keep your peepers on them.
10. Pull them out and let cool in pans for about ten minutes, then put them on a rack for cooling.
Oh, you thought you were finished? Hell no! It's time for the frosting, which requires cocaine style measurement of powdered sugar.
4 oz. semi-sweet chocolate
9 oz. cream cheese
1/3 cup buttermilk
2 teaspoons vanilla extract
1 lb. powdered sugar
A few tablespoons of semi-sweet chocolate kiss things
1. Melt chocolate.
2. Beat cream cheese, adding buttermilk and vanilla.
3. Add powdered sugar in thirds and beat it, just beat it.
4. Beat melted chocolate into mixture.
Ice it baby, you are done!
Hopefully, you're birthday girl or boy will look this happy.
Back to Cooking Diary
)
I can't find where I got this recipe from, and it doesn't matter. If you're even partially Japanese, there's a 50% chance that you will not like this cake. If you're not, you're going to love it. This is one of the richest cakes I've ever had. When my friend Jim returns from Sweden we will be going up against the current reigning cake champion for the TITLE, beloved readers! Anyway, this is perfect for a birthday, and that's what it was for, Marisa's 22nd.
It's truth time. I almost screwed it up royally. We were a little time crunched, and I tried to assemble before totally cool...DON'T DO IT! This might happen. This is how you might feel about that happening. Even though the cake was a sad case, we got him drunk and carved him up!
Success Rating:
Execution - 2 of 4 spoons (Nice recovery)
Taste - 3.5 of 4 spoons
See if you can do better:
4 oz. unsweetened chocolate
2 1/2 cups sifted cake flour - I used Swan's
1/2 cup cocoa - I used Hershey's
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter
2 cups sugar
3 eggs whites - Cage Free! :)
2 teaspoon vanilla extract
1 1/2 cup ice water - Don't put the ice in the cake, shooting for cold here
1/4 teaspoon cream of tartar
Some butter for the pans
Three 9 inch round cake pans
Pre-instruction: Butter and flour the three pans you got.
1. Melt chocolate. Very low heat! Don't scorch it.
2. Sift flour, cocoa, baking soda, baking powder, and salt into a mixing bowl.
3. In another large bowl, beat (softened obviously) butter then add sugar while beating.
4. Beat melted chocolate into butter/sugar mixture.
5. Put the vanilla extract and ice water (sans ice) together. Add water/vanilla mix and flour mix alternately to the chocolate/butter mix. "Don't over beat" was in the original instructions, but that's about as helpful as stupidity.
6. Add the Cream of tartar to the egg whites and with clean beaters beat the egg whites until you get the stiff peaks called for in so many of these recipes.
7. Fold into the chocolate mix.
8. Pour into three 9 inch rounds.
9. Bake at 375 degrees for 25 minutes. Be real careful here as the cakes will burn quickly. You need to keep your peepers on them.
10. Pull them out and let cool in pans for about ten minutes, then put them on a rack for cooling.
Oh, you thought you were finished? Hell no! It's time for the frosting, which requires cocaine style measurement of powdered sugar.
4 oz. semi-sweet chocolate
9 oz. cream cheese
1/3 cup buttermilk
2 teaspoons vanilla extract
1 lb. powdered sugar
A few tablespoons of semi-sweet chocolate kiss things
1. Melt chocolate.
2. Beat cream cheese, adding buttermilk and vanilla.
3. Add powdered sugar in thirds and beat it, just beat it.
4. Beat melted chocolate into mixture.
Ice it baby, you are done!
Hopefully, you're birthday girl or boy will look this happy.
Back to Cooking Diary
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