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Ingredientes
- 1/2 c. Unsweetened Dutch-process cocoa pwdr
- 2 Tbsp. Boiling water
- 2 ounce Unsweetened chocolate, minced
- 3/4 c. Lowfat milk
- 1 c. (2 sticks) unsalted butter, softened slightly
- 2 c. Sugar
- 4 lrg Large eggs, separated
- 2 tsp Vanilla extract
- 2 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Salt
- 1 Tbsp. Plus 1 3/4 tsp. unsweetened Dutch-process cocoa pwdr
- 2 c. Boiling water
- 3/4 c. Plus 1 Tbsp. plus 1/2 tsp. sugar
- 1 ounce Bittersweet chocolate, minced
- 2 Tbsp. Cornstarch dissolved in 1 Tbsp. cool water
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 2 Tbsp. Unsalted butter
- 12 ounce Semisweet chocolate, minced
- 12 Tbsp. (1 1/2 sticks) unsalted butter
- 1/2 c. Warm water
- 1 Tbsp. Light corn syrup
- 1 Tbsp. Vanilla extract
Direcciones
- 1. Preheat the oven to 375 F. Butter and lightly flour two 8-inch round cake pans.
- 2. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to create a paste.
- 3. Combine the chocolate and lowfat milk in a small saucepan over medium heat.
- Stir frequently till the chocolate melts, about 3 min. Remove from the heat. Whisk a small amount of the warm chocolate lowfat milk into the cocoa paste to hot it. Whisk the cocoa mix into the lowfat milk mix. Return the pan to medium heat and stir for 1 minute. Remove and set aside to cold till tepid.
- 4. In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and add in the vanilla. Slowly stir in the chocolate mix.
- 5. Combine the flour, baking pwdr, baking soda and salt. Using a spatula or possibly a wooden spoon, slowly add in the flour mix to the chocolate mix.
- Mix in till just mixed.
- 6. In another bowl, whisk the egg whites till soft peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Divide the batter between the prepared pans. Bake till a toothpick inserted in the center of a cake comes out clean, 45 min. Cold the cakes in the pans on a rack for 15 min. Gently remove the cakes from the pans and continue to cold.
- 7. While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add in the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and whisk in the vanilla and butter. Transfer the mix to a bowl, cover, and chill till cold.
- 8. Make the frosting: Heat the chocolate in a double boiler over warm, not simmering, water, stirring till smooth. Remove the top of the double boiler from the heat and whisk in the butter, 1 Tbsp. at a time.
- Return the top to the heat, if necessary, to heat the butter.
- 9. Whisk in the warm water all at once and whisk till smooth. Whisk in the corn syrup and vanilla. Cover and chill for up to 15 min prior to using.
- 10. Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to create 4 layers. Set 1 layer aside. Place 1 layer on a cake round or possibly plate. Generously swath the layer with one- third of the filling. Add in the second layer and repeat. Set the third layer on top.
- Quickly apply a layer of frosting to the top and the sides of the cake.
- Chill for 10 min.
- 11. Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Serve the cake within 24 hrs. Store in a cold place.
- continued in part 2
