Chocolate Lover's Delight Cake |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 12 |
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For years my husband and I belonged to a supper club and I always made the desserts. This light, flavorful cake recipe was given to me at our first club and it's a hit every time. Sandra Hackney, Tuscaloosa, AL Ingredients:
1-1/2 cups sugar, divided |
1 cup buttermilk |
1/2 cup canola oil |
2 eggs, separated |
2 ounces german sweet chocolate, melted |
1-3/4 cups king arthur unbleached all-purpose flour |
1/4 teaspoon plus 1/8 teaspoon salt, divided |
1/4 teaspoon baking soda |
2 cups heavy whipping cream |
1 cup confectioners' sugar |
1/3 cup baking cocoa |
1/4 teaspoon almond extract |
1/4 cup creme de cacao |
1/2 cup ground almonds |
Directions:
1. Grease and flour two 9-in. round baking pans; set aside. In a large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted chocolate until well blended. Combine the flour, 1/4 teaspoon salt and baking soda; gradually beat into sugar mixture until blended.
2. In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
3. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat the cream, confectioners' sugar, cocoa, extract and remaining salt until stiff peaks form.
5. Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 tablespoons almonds. Repeat layers twice. Top with remaining cake layer.
6. Spread remaining frosting over top and sides of cake; sprinkle remaining almonds over the top. Refrigerate leftovers. Yield: 12 servings.
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