Dad is great....he gives us Chocolate Cake..
There has been interest in the recipe for an UBER chocolatey cake I made recently. I'd never made one before, being more of a Vanilla girl (no laughing). So...without any more delay:
16 Servings
Begin early in day or day ahead
Cake Ingredients:
2 8oz packages semisweet chocolate (16 1oz squares)
2 cups margarine or butter (4 sticks)
1 cup sugar
1 cup half-and-half or light cream
1 tbls Vanilla extract
.5 tsp salt
8 large eggs
Chocolate Glaze Ingredients:
6 oz semisweet chocolate (1 cup)
2 tbls margarine or butter
Decorations:
1 cup heavy or whipping cream
Candied Violets
1. Preheat oven to 350F. Grease 10" by 3" springform pan.
2. In heavy 3-quart saucepan over low heat, heat semisweet chocolate, margarine or butter, sugar, half and half or light cream, vanilla extract and salt, stirring frequently, until chocolate melts and mixture is smooth.
3. In large bowl, with wire whisk or fork, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended.
4. Pour batter into springform pan so that it spreads evenly.
5. Bake 45 minutes or until toothpick inserted in cake 2 inches from edge comes out clean. Cool cake completely in pan on wire rack.
6. When cake is cool, carefully remove side of pan; wrap cake, still on pan bottom, in plastic wrap and refrigerate until well chilled, at least 6 hours.
7. Prepare Chocolate Glaze: In heavy 2 quart saucepan over low heat, heat 6oz of semi sweet chocolate (1 cup) and 2 tbls of butter, stirring frequently, until melted and smooth. (If pan is too thin, it will transfer heat too fast and burn chocolate).
8. Unwrap cake; remove from pan bottom. Line cake plate with waxed-paper. Place cake on plate and spread with warm glaze. Discard waxed paper with drips.
9. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Spook whipped cream into decorating bag with medium star tube and pipe cream around top edge of cake. Refrigerate cake if not serving right away.
This cake is absolutely decadent...you will need milk AND icecream to wash this cake down, but every bit will be worth it!
16 Servings
Begin early in day or day ahead
Cake Ingredients:
2 8oz packages semisweet chocolate (16 1oz squares)
2 cups margarine or butter (4 sticks)
1 cup sugar
1 cup half-and-half or light cream
1 tbls Vanilla extract
.5 tsp salt
8 large eggs
Chocolate Glaze Ingredients:
6 oz semisweet chocolate (1 cup)
2 tbls margarine or butter
Decorations:
1 cup heavy or whipping cream
Candied Violets
1. Preheat oven to 350F. Grease 10" by 3" springform pan.
2. In heavy 3-quart saucepan over low heat, heat semisweet chocolate, margarine or butter, sugar, half and half or light cream, vanilla extract and salt, stirring frequently, until chocolate melts and mixture is smooth.
3. In large bowl, with wire whisk or fork, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended.
4. Pour batter into springform pan so that it spreads evenly.
5. Bake 45 minutes or until toothpick inserted in cake 2 inches from edge comes out clean. Cool cake completely in pan on wire rack.
6. When cake is cool, carefully remove side of pan; wrap cake, still on pan bottom, in plastic wrap and refrigerate until well chilled, at least 6 hours.
7. Prepare Chocolate Glaze: In heavy 2 quart saucepan over low heat, heat 6oz of semi sweet chocolate (1 cup) and 2 tbls of butter, stirring frequently, until melted and smooth. (If pan is too thin, it will transfer heat too fast and burn chocolate).
8. Unwrap cake; remove from pan bottom. Line cake plate with waxed-paper. Place cake on plate and spread with warm glaze. Discard waxed paper with drips.
9. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Spook whipped cream into decorating bag with medium star tube and pipe cream around top edge of cake. Refrigerate cake if not serving right away.
This cake is absolutely decadent...you will need milk AND icecream to wash this cake down, but every bit will be worth it!