Luscious Chocolate Cake

My husband had a meeting scheduled on his birthday. He mentioned it was his birthday and that there would be cake. Then he failed to tell me for a few days. . .

So I needed to make a cake for his birthday and this meeting. He loves chocolate cake, so this seemed like the perfect recipe.

I love a cake that has stiffly beaten egg whites. It really does lighten up the cake and make it super moist.

The method of making the chocolate was an interesting addition to this recipe. Instead of just adding melted chocolate, you make almost a ganache first. The you fold in this rich and thick chocolate mixture. It really does add a ton of flavor to the cake layers.

The frosting for this cake was also quite impressive.

I used a pastry blender to mix the butter and confectioners’ sugar. This helped get rid of any lumps, resulting in a very smooth base.

The egg was something that I don’t think had the recipe been written today, would have been included. But it really did make the frosting nice and rich.

There was also just enough chocolate in the frosting to have the chocolate flavor without being overwhelming. And it was very easy to work with.

This was a lovely cake, had great flavor, and great presentation.

Watch The Video

CHOCO TRUFFLE LAYER CAKE

2 Ounces Chocolate

1 Cup Sugar

2 Teaspoons Cornstarch

1 Egg Yolk

1/2 Cup Milk

2 Cups Sifted Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Cup Butter

1 Cup Packed Brown Sugar

2 Egg Yolks

3/4 Cup Milk

1 Teaspoon Vanilla

3 Egg Whites

FRENCH FROSTING

1/2 Cup Butter

2 1/2 Cups Sifted Confectioners’ Sugar

1 Egg

3 Ounces Chocolate, Melted

1 Teaspoon Vanilla

Melt chocolate in the top of a double boiler. Remove from heat and blend in sugar, cornstarch and egg yolk. Add 1/2 cup milk. Cook over boiling water until smooth, about 15 minutes. Cool by placing the pan in ice cold water. Sift together the flour, baking soda and salt. Cream butter and brown sugar. Blend in egg yolks, beat for 1 minute. Combine milk and vanilla. Add alternately with dry ingredients to creamed mixture. Blend in cooled chocolate mixture. Beat egg whites until stiff but not dry. Fold into batter gently. Pour into two well greased and floured 9 inch round later pans. Bake in a 375 degree oven for 25 to 30 minutes. Cool. Cream butter and confectioners’ sugar well. Add egg and beat thoroughly. Blend in melted chocolate and vanilla. Fill and frost cake.