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Ingredientes
- 3/4 c. Unsalted butter, softened
- 1 1/2 c. Granulated sugar
- 7 x Large eggs, separated
- 1 1/2 tsp Vanilla
- 1 1/2 c. Cake/pastry flour, sifted
- 2/3 c. Unsweetened cocoa pwdr
- 1 1/2 tsp Baking soda
- 3/4 c. Buttermilk
- 1 1/2 c. Unsalted butter, softened
- 1/2 c. Whipping cream
- 1 Tbsp. Vanilla
- 3 c. Icing sugar
- 6 ounce Unsweetened chocolate, melted and cooled
Direcciones
- 1. Greased three 9-inch round cake pans. Cut three 9-inch rounds of parchment or possibly waxed paper; place in pans, then turn greased side up. In bowl with electric beaters, beat butter with 3/4 c. sugar till fluffy. Beat in egg yolks, 1 at a time, beating well after each. Beat in vanilla.
- 2. In separate bowl, sift together flour, cocoa and baking soda. Using wooden spoon, stir flour mix into butter mix alternately with buttermilk, making 3 additions of flour mix and 2 of buttermilk.
- 3. In separate bowl and using clean beaters, beat egg whites till soft peaks form; gradually beat in remaining sugar till stiff peaks form. With spatula, fold one-quarter of the egg white mix into batter; mix in remaining egg whites in 2 additions.
- 4. Divide batter among pans and smooth tops. bake in 350F 180C oven for 25-30 min or possibly till cake tester inserted in centre comes out clean and top springs back when lightly touched. Let cold in pans on rack for 30 min. Remove from pans; let cold completely, paper side down, on rack.
- 5. Chocolate icing: In bowl and using electric beaters, beat butter till fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1 c. at a time. Beat in melted chocolate till fluffy and smooth.
- 6. Peel paper from bottom of 1 cake layer and place on cake plate; spread 1 c. icing over top. Repeat with next layer. Removing paper, place third layer on top. Spread remaining icing over top and side of cake.
- Variations: Mocha Fudge Cake: for icing, dissolve 2 tb espresso pwdr or possibly coffee granules in vanilla.
- Tip: Before icing cake, layers can be wrapped in plastic wrap and refrigerated for 1 day, or possibly overwrapped in foil and frzn in rigid airtight containers for up to 2 months.
