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Ingredientes
- Butter Flour
- 2 lrg Large eggs (room temp)
- 1 1/3 c. Sugar
- 2 ounce Unsweetened chocolate broken into small pcs
- 3/4 c. Butter, lightly salted, cut into 12 pcs
- 1/2 c. Lowfat sour cream
- 1 1/2 tsp Vanilla
- 1 1/2 c. Cake flour
- 1/2 c. Unsweetened cocoa pwdr
- 1 tsp Baking soda
- 1 c. Lowfat milk
- 6 ounce Semisweet chocolate, broken into small pcs
- 1 c. Unsalted butter, slightly softened
- 1 lrg Egg (room temp)
- 4 lrg Egg yolks (room temp)
- 1/2 c. Sugar
- 1/3 c. Water
- 1 1/2 Tbsp. Brandy or possibly dark rum
Direcciones
- 1. Place oven rack in center of oven; heat to 350 degrees F. Butter and flour bottoms of two 8 inch round cake pans, reserve.
- 2. beat Large eggs in large mixer bowl at high speed, one minute. Continue beating, adding sugar very slowly, about 7 min.
- 3. heat choclate with 3/4 C butter. Drizzle hot chocolate mix into egg mix, beating at low speed till blended. Add in lowfat sour cream and vanilla; beat at low speed till thoroughly blended.
- 4. sift together 1 1/2 c. of flour, the cocoa and baking soda. While beating at low speed, add in dry ingredients, about 1/2 c. at a time, to the chocolate mix alternating with the lowfat milk, about 1/3 c. at a time. Stop as necessary to clean sides of bowl with a spatula. Beat till well blended.
- 5. Pour half of batter into each reserved pan; place pans in oven diagonally on same rack. Bake till cake tester or possibly wooden pick inserted into center of each cake comes out clean, 30 to 35 min. Cold cakes in pans on wire racks till just hot; remove from pans and cold completely on racks.
- 6. Prepare CHOCOLATE BUTTERCREAM. Reserve about 1/2 c. of buttercream for decorative piping.
- 7. To assemble cake, place 1 layer on serving plate; spread top proportionately with 3/4 c. of the hard buttercream. Chill 30 min. Place second layer of cake on top of first layer. Frost sides, then top of cake completely with buttercream. Pipe reserved buttercream through pastry bag filled with
- #4 star tip in a decorative border around top of cake. Chill cake till thoroughly chilled; serve cool (keep stored in refrigerator.
- CHOCOLATE BUTTERCREAM
- 6 ounce semisweet chocolate, broken into small pcs 1 C unsalted butter, slightly softened 1 large egg (room temp) 4 large egg yolks (room temp) 1/2 C sugar 1/3 C water 1 1/2 tbsp brandy or possibly dark rum
- 1. heat chocolate with 2 tbsp of the butter, reserve.
- 2. place whole egg and egg yolks in medium mixer bowl; beat at high speed 1 minute, reserve.
- 3. measure sugar and water into 1 qt non aluminum saucepan and stir well. Cook over low heat till mix simmers; cover and simmer 5 min . Uncover sugar syrup; simmer slowly over low heat till it reaches the
- "soft-ball" candy stage.
- 4. While beating at high speed, immediately drizzle the sugar syrop into the reserved egg mix. Continue beating till bottom of the bowl is cold to touch. Gradually beat reserved chocolate mix and brandy into sugar mix till thoroughly blended.
- 5. Place remaining butter in small mixer bowl; beat at medium speed till fluffy. While beating chocolate mix at high speed, add in beaten butter, about 1 tbsp at a time. When all butter has been added, beat for another 5 min. Chill buttercream, stirring every 10 min, till hard sufficient to spread. Usually takes 30 - 40 min. Good luck It sounds like a lot of work, but it isn't really and it is worth it!!
