Chocolate Ecstacy Cake

* Exported from MasterCook *

Chocolate Ecstacy Cake

Recipe By : <ced@ns.net>
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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