posted by Carol on Nov 18
This delicious American classic cake is much easier to make than it looks. Give it a try!
Ingredients
2-1/4 cups granulated sugar
1-3/4 cups cake (self raising) flour
1-1/4 cups unsweetened cocoa
3 large eggs
1 egg yolk
1/2 cup + 1 tbs melted butter
1-1/2 cups buttermilk
3/4 cup strong coffee (about 3 or 4 tsp instant coffee dissolved in 3/4 hot water then cooled)
2-1/4 tsp baking soda (bicarbonate of soda)
1-1/4 tsp baking powder
1/2 tsp salt
1 tbs vanilla extract
Filling
9 ozs semi sweet (plain) chocolate, broken into small pieces
1 cup heavy (double) cream
1 tsp vanilla extract
Frosting
4 egg whites
1-3/4 cups granulated sugar
1/3 cup orange juice
1/2 tsp cream of tartar
Method
1. Preheat the oven to 350 deg F (180 deg C) and grease and dust with flour two 9 inch cake pans.
2. Sift the flour, cocoa baking soda, baking powder and salt into a bowl and stir in the sugar.
3. In a different bowl, whisk the eggs and egg yolk then whisk in the vanilla, cooled melted butter, buttermilk and coffee.
4. Whisk the egg mixture into the flour mixture until smooth then pour into the cake pans.
5. Bake for about 35 minutes, turn out on to racks to cool.
6. Filling: put the small pieces of chocolate into a bowl. Heat the cream until it just boils then pour it over the chocolate. Stir the mixture until the chocolate melts and is smooth and well mixed. Stir in the vanilla extract.
7. Put the bowl of filling into a bigger bowl containing ice cubes or iced water. Stir continuously until the cream and chocolate mixture thickens enough to spread.
8. Spread the cream mixture on to one of the cakes then put the other cake on top. Put the cake in the refrigerator while making the frosting.
9. Frosting: put all the ingredients, except the vanilla extract, into a bowl and beat until frothy.
10. Put the bowl over a saucepan of simmering water (the bowl should not touch the water) and beat continuously for about 6 or 7 minutes until the mixture reaches a temperature of 160 deg F.
11. Remove from the heat and add the vanilla extract. Beat the mixture until it forms stiff peaks. Spread the frosting over the sides and top of the cake, swirling it to give a fluffy appearance.
12. Refrigerate the cake but serve at room temperature.
