Chocolate ecstacy cake

 
                           Chocolate Ecstacy Cake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Chocolate Cake:
    4      large         eggs
    2      cups          sugar
      2/3  cup           sifted cake flour
      1/2  cup           all purpose flour
    1 1/2  teaspoons     baking powder
      1/4  cup           dark cocoa
                         Chocolate Butter Cream:
    1 1/3  cups          sugar
    6      ounces        egg whites (about 3/4 cup)
      3/4  pound         butter, softened (3 cubes)
    1      teaspoon      vanilla
    7      ounces        semisweet chocolate, melted
                         Whipped Cream Frosting:
    1 1/2  cups          heavy whipping cream
    2      tablespoons   sugar
    1      teaspoon      vanilla
 
 Chocolate Cake:
 Beat eggs with sugar at high speed 5 minutes.  Sift together cake flour,
 all purpose flour, baking powder and cocoa; fold into egg batter.  Pour
 batter into a greased and floured 10 inch pan.  Bake at 350 degrees about 1
 hour or until cake begins to separate from sides of pan.  Remove cake from
 the pan while still warm.  Wrap in plastic wrapping and place in the
 freezer.
 
 Chocolate Butter Cream:
 Place sugar and egg whites in the top of a double boiler and heat until
 sugar dissolves.  Beat at high speed until meringue forms peaks. Gradually
 add softened butter and continue whipping.  Then add vanilla and melted
 chocolate until well blended.
 
 Whipped Cream Frosting:
 Combine cream, sugar, and vanilla; whip at high speed until stiff peaks form.
 
 To assemble cake:  Slice frozen cake horizontally into thirds.  Spread one
 third of the butter cream on the top of the first layer.  Place the second
 layer above that and spread one third of the butter cream on top, reserving
 the remaining one third butter cream for decoration.  Place the third layer
 of the cake in place.  Cover entire cake, including sides, with the whipped
 cream frosting.  Decorate top center of cake with shaved bits of semisweet
 chocolate.  Using a pastry bag with a medium star tip, make rosettes around
 the circumference of the cake using the remainder of the butter cream.
 Finally, place chocolate square around the side of the cake.  To make
 chocolate squares, spread a thin layer of melted semisweet chocolate onto
 waxed paper then place in refrigerator to harden.  Cut chocolate into 1 1/2
 inch square.
 
 Rich and chocolately you can prepare this cake in a conventional round
 shaped pan or a pretty heart shaped one for Valentine's Day! If you have
 don't have a heart shaped pan handy, don't fret.   Simply substitute one
 square and one round pan and  prepare two cakes.  Slice the round layer in
 half and arrange the halves as shown in the picture.  Voila!  A heart
 shaped cake.
 
 Recipe source:  Chocolate Sunday
 
                    
 
 
 
 
 
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