Luscious layers of buttercream frosting intertwine with chocolate to capture your heart – and stomach – on Valentine’s Day! Enjoy!
World Catering and Cakes
www.worldcateringhouston.com
1073 Silber, Houston, Tx. 77055
713-780-4351
Directions:
Cake:
Preheat oven to 350 degrees and grease and flour four 9″ pans.
Boil water, pour over chopped chocolate, set aside
Cream butter with sugar and coco powder until smooth
Add egg yolks, scrape the bowl. Add the chocolate mixture to this and mix together.
Sift dry ingredients together and add alternately with buttermilk to the creamed butter mixture.
Whip egg whites with the ¾ cup of sugar, whip till soft peaks, fold into above mixture. Bake in preheated oven for 35-50 minutes checking for doneness often. When a toothpick is inserted into the cake it should come out clean. Let cakes cool thoroughly before icing.
Ganache:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, let set for 5 minutes and then whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake.
Start at the center of the cake and work outward.
Buttercream Icing:
Combine powder sugar, butter, coco powder and vanilla in mixing bowl and mix until combined. Add milk for spreading consistency, whisk until light and fluffy, then add chocolate ganache.
Ingredients
Cake
- 1 ¼ cup water
- 1 ¼ cup bittersweet chocolate, chopped
- 4 ½ sticks unsalted butter
- 4 cups sugar
- ½ cup coco powder
- 2 ½ cups flour (cake flour or all purpose)
- 2 ½ teaspoon baking soda
- 1 tablespoon salt
- 2 ½ cups buttermilk
- 10 egg yolks
- 10 egg whites
- ¾ cup sugar
Ganache
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
Chocolate Buttercream Icing
- 1 pound box (about 3-3/4 cups) powdered sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- 4 tablespoons coco powder
- 2 tablespoons ganache
