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Ingredientes
- 3/4 c. Dutch-process cocoa
- 1/2 c. boiling water
- 1Â 1/2 c. unsalted butter
- 2Â 1/4 c. sugar
- 1 Tbsp. vanilla extract
- 4 lrg Large eggs, lightly beaten
- 3 c. sifted cake flour (not self-rising)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c. lowfat milk
- 24 ounce semisweet chocolate morsels
- 4 c. whipping cream
- 1 tsp light corn syrup
Direcciones
- Heat oven to 350 degrees. Arrange two racks in center of oven. Line bottoms of three 8- by 2-inch buttered cake pans with parchment paper. Dust bottoms and sides with extra cocoa; tap out excess. Sift the 3/4 c. cocoa; whisk with boiling water. Let cold.
- In electric mixer fitted with the paddle attachment, cream butter on low till light and fluffy, and gradually beat in the sugar till light and fluffy, 3 to 4 min; scrape down sides twice. Beat in the vanilla. Gradually drizzle in Large eggs, beating between each addition till batter is no longer slick, scraping down sides twice.
- Sift flour, baking soda, and salt. Whisk together the cocoa mix with the lowfat milk. With mixer on low speed, alternate adding flour mix and cocoa mix, a little of each at a time, starting and ending with the flour.
- Divide proportionately into the three pans. Bake 35 to 45 min, rotating the pans for even baking, if needed, till a cake tester inserted into the center of each comes out clean. Let cold on a wire rack, about 15 min. Remove the cakes from the pans, and return to rack to cold, tops up.
- Make the Chocolate Frosting: Place chocolate and cream in heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, till combined and thickened, 20 to 25 min. Increase heat to medium-low, and cook, stirring, 3 min more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; chill. Check every 15 to 20 min; stir till cold sufficient to spread, about 2 hrs. (Makes 6 c.)
- To assemble cake, remove papers from bottoms of cakes. Save the prettiest layer for the top. Place one layer on the serving platter, spread with 1 1/2 c. of the chocolate frosting, and repeat with second layer, top with third. Cover outside of cake with remaining 3 c. frosting.
- Makes three 8 inch layers.
- Yield: 3 eight-inch layers
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