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Yield:
1
Ingredients:
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For the cake: ---------------- |
| 1/2 cup |
unsweetened Dutch-process cocoa, or Hersheys European |
| 2 tbl |
boiling water |
| 2 oz |
unsweetened chocolate (2 squares), chopped |
| 3/4 cup |
milk |
| 2 cup |
granulated sugar |
| 2 stk |
unsalted butter, slightly softened |
| 2 tbl |
unsalted butter, for cake pans |
| 4 x |
eggs, separated |
| 2 tsp |
vanilla extract |
| 2 cup |
all-purpose flour, + 1 Tablespoon for pans |
| 1 tsp |
baking powder |
| 1 tsp |
salt |
| 1 tsp |
baking soda |
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----------------- For the filling: ---------------- |
| 1 tbl |
unsweetened Dutch process cocoa, + 1-3/4 teaspoons |
| 2 cup |
boiling water |
| 3/4 cup |
sugar, + 3-1/2 teaspoons |
| 1 oz |
bittersweet chocolate, chopped |
| 2 tbl |
cornstarch |
| 1 tbl |
cold water |
| 1/4 tsp |
salt |
| 1 tsp |
vanilla extract |
| 2 tbl |
unsalted butter |
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----------------- Frosting: ---------------- |
| 12 oz |
semisweet chocolate, chopped |
| 3/4 cup |
unsalted butter |
| 1/2 cup |
hot water |
| 1 tbl |
corn syrup |
Instructions:
Instructions: Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowl and whisk in boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa paste into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid. In a small bowl of a mixer, cream the sugar and butter
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