Gypsy John
Yield
12 servingsPrep
15 minCook
15 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake flour
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Filling | |||
| 10 | ounces |
unsweetened chocolate
semi-sweet |
|
| 2 | cups |
heavy whipping cream
|
|
| 2 | tablespoons |
rum
|
|
| Icing | |||
| ¼ | cup |
light corn syrup
|
|
| 2 | tablespoons |
water
hot |
|
| 2 | tablespoons |
butter
|
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet, bits, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
|
|
| 59 | ml |
cocoa powder
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 79 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| Filling | |||
| 289 | ml/g |
unsweetened chocolate
semi-sweet |
|
| 473 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
rum
|
|
| Icing | |||
| 59 | ml |
light corn syrup
|
|
| 3E+1 | ml |
water
hot |
|
| 3E+1 | ml |
butter
|
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet, bits, null, null |
|
Directions
Preheat oven to 375℉ (190℃).
Line jelly roll pan with waxed paper; grease.
Sift flour, cocoa, baking powder and salt together twice; set aside.
Place eggs in small mixing bowl.
Beat with electric mixer 5 minutes or until thick and lemon-colored.
Slowly beat in sugar, a tablespoon at a time.
Mixture will become very thick.
Transfer to large mixing bowl.
Beat in water and vanilla.
Slowly add flour mixture; beat until smooth.
Pour into prepared pan, spreading evenly to corners.
Bake 12 to 15 minutes, or until cake tests done.
Loosen from pan.
Turn out on rack; remove waxed paper.
Invert; cool completely.
Combine baking chocolate, broken into pieces, and cream in heavy saucepan.
Heat slowly; stirring constantly, until chocolate melts.
Transfer to medium-sized mixing bowl.
Stir in rum; chill 1 to 2 hours.
Beat with electric mixer until stiff and thick.
Cut cake in half crosswise.
Place 1 piece of cake on small cookie sheet.
Top with chocolate filling; spread to form even layer 1½ inches thick.
Top with remaining cake layer.
Chill at least 1 hour.
Prepare frosting.
Combine corn syrup, water and butter in small saucepan.
Bring to boil; cook until butter melts.
Remove from heat.
Add chocolate bits; stir until chocolate melts.
Cool at room temperature.
Spread over top of cake.
Chill until frosting sets.
Cut cake into 12 squares; arrange on decorative plate.
