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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Great American Recipes, International Masters Publishers Ingredients:
6 ounces white chocolate, for garnish, finely grated and chilled |
1 cup unsalted butter, soft |
1 cup sugar, plus |
3 tablespoons sugar |
1 1/2 cups all-purpose flour |
1/2 cup unsweetened cocoa, plus |
3 tablespoons unsweetened cocoa |
1 tablespoon baking powder |
1 teaspoon salt |
4 large eggs |
1/2 pint heavy cream |
10 1/2 ounces semisweet chocolate, broken in pieces |
Directions:
1. Preheat oven to 350 degrees F. Grease the base of two 8 round cake pans. Line with parchment. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer on med. speed, beat until smooth. Beat 2 minutes Divide batter between pans.
2. Bake 20-25 minutes or until toothpick test comes clean. Cool in pans 1 minute Turn out onto racks, peel off parchment, and cool completely.
3. For frosting, heat heavy cream just until it comes to a boil. Remove from heat. Add broken semisweet chocolate and stir until melted. Let cool. Chill for 30 mins., then whisk until thickened to a spreadable consistency. Use one third of frosting between layers and rest to frost top and sides of cake. Sprinkle grated white chocolate on top.
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