Recipe Talk

I'm looking for a chocolate cake recipe that I had made from a magazine about 15 years ago...It was awesome! I remember it took quite a bit of time to but together but well worth the effort. I lost it about 5 years ago and hope someone can help. It had 3 part: the chocoate cake, a white chocolate filling, and a heavy chocolate frosting made with whipping cream and bitterweet chocolate. I've read thru recipes online everywhere and still just haven't found it...Hope someone can help!!!!!!

This cake has three different layers -- dark chocolate, Dutch chocolate and white chocolate -- and two fillings -- sweet strawberry and tart raspberry. A chocolate ganache surrounds the entire cake, which is topped with chocolate-dipped strawberries and chocolate curls, making this creation even richer than Donald Trump.

Dark Chocolate Layer (the bottom layer):

1 3/4 cups self-rising flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup cocoa
1 1/4 cups sugar
1 stick unsalted butter, melted
1 cup milk
1 tsp. vanilla
2 egg whites

Sift flour, soda, salt and cocoa into a large bowl. Add sugar. Add melted butter gradually. Mix well. Add milk and vanilla. Beat well. Add lightly beaten egg whites, beating well after each addition.

Pour mixture into 1 greased and floured (10-inch) round cake pan with sides at least 2 inches high. Bake in a preheated 325-degree oven for 40-45 minutes or until toothpick inserted in center comes out clean.

Remove from oven. Cool in pan for 10 minutes and then remove to a wire rack to cool completely.

Dutch Chocolate Layer (the middle layer):
1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup strong, fresh-brewed coffee
3/4 cup buttermilk
6 tbsp. vegetable oil
2 large eggs, beaten
1 tsp. vanilla extract

Sift sugar, flour, cocoa, baking soda, baking powder and salt into a large bowl.

Whisk coffee, buttermilk, oil, eggs and vanilla in a medium bowl. Add liquid ingredients to dry ingredients. Mix until just combined.

Pour mixture into 1 greased and floured (10-inch) round cake pan with sides at least 2 inches high. Bake in a preheated 325-degree oven for 40-45 minutes or until a toothpick inserted in center comes out clean.

Remove from oven. Cool for 10 minutes in pan and then remove to a wire rack to cool completely.

White Chocolate Layer (the top layer):

1/4 lb. white chocolate
1 tbsp. vanilla
1 cup unsalted butter
2 cups sugar, divided
4 eggs, separated
2 1/2 cups cake flour
1 tbsp. baking powder
1/4 tsp. salt
1 cup buttermilk

Melt chocolate over hot, not boiling, water. Cool slightly and add vanilla.

Cream butter and 1 cup of sugar until light and fluffy. Add chocolate mixture. Add egg yolks, one at a time, mixing well after each addition.

Sift together the cake flour, baking powder and salt. Add alternately with buttermilk, mixing only enough to blend.

Beat egg whites with second cup of sugar until mixture forms soft peaks. Gently fold into chocolate mixture. Pour mixture into 1 greased and floured (10-inch) round cake pan, with sides at least 2 inches high.

Bake in a preheated 325-degree oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool in pan for 10 minutes and then remove to a wire rack to cool completely.

CHOCOLATE GANACHE

24 ozs. bittersweet chocolate
3 1/3 cups heavy cream
4 tbsp. cognac, optional

Break the chocolate into pieces and process in food processor until very fine.

Heat the cream to the boiling point and, with the motor running, pour it through the feed tube of the food processor in a steady stream. Process for a few seconds until smooth. Pour into a bowl and cool completely.

Gently stir in the cognac. Allow mixture to cool for several hours until of frosting consistency.

FRUIT FILLINGS
This recipe is the same for each type of filling. Make it once with strawberries and once with raspberries.

2 1/2 cups coarsely chopped strawberries or raspberries
1/2 cup sugar
2 1/2 tbsp. cornstarch

Bring all ingredients to a boil in a heavy saucepan, stirring constantly and crushing the berries slightly with the back of a spoon.

Boil 2 minutes to thicken, stirring constantly. Mixture will be slightly chunky. Pour into bowl and cool completely.

To assemble cake:
Place the Dark Chocolate Layer on a serving platter. Top with a thin coat of Chocolate Ganache and then spread with the Strawberry Filling.

Place the Dutch Chocolate Layer on top of the strawberry filling. Spread with a thin layer of Chocolate Ganache and then spread with the Raspberry Filling.

Place the White Chocolate Layer over the raspberry filling. Ice the top and sides with the Chocolate Ganache.

To decorate, wash and dry whole strawberries with stems. Dip them in either melted white or dark chocolate. Set them on waxed paper and transfer them to the refrigerator until the chocolate has set. Then arrange them on top of the cake in a circular pattern. Pipe dipping chocolate on waxed paper in free form curls to make chocolate curls. Let set before using.

Chocolate Truffle Layer Cake
Recipe by Kimberly Sklar

Ingredients
CAKE

10 ounces bittersweet chocolate, finely chopped
1 stick unsalted butter
1 tablespoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1 cup water
2/3 cup crème fraîche (6 ounces)
3 large eggs
3 large egg yolks
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons baking powder
1 teaspoon salt

WHITE CHOCOLATE GANACHE

1 pound white chocolate, chopped
3/4 cup plus 2 tablespoons heavy cream
2 tablespoons unsalted butter

DARK CHOCOLATE GANACHE

1 1/3 cups plus 2 tablespoons heavy cream
10 ounces bittersweet chocolate, chopped

CHOCOLATE FROSTING

4 ounces bittersweet chocolate, chopped
3 tablespoons granulated sugar
1/4 cup corn syrup
6 tablespoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons water
1 tablespoon brandy
1 pound unsalted butter, softened
3/4 cup confectioners' sugar, sifted

Bittersweet and white chocolate shavings, for garnish

Directions

MAKE THE CAKE:

Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently. Remove the chocolate mixture from the heat and let cool slightly.
In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate. Whisk in the crème fraîche.
In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture. In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve. Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking. Let the cakes cool completely in the pans.

MEANWHILE, MAKE THE WHITE CHOCOLATE GANACHE: In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out. Add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges. Whisk the hot cream mixture into the white chocolate. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.

MAKE THE DARK CHOCOLATE GANACHE: In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.

MAKE THE CHOCOLATE FROSTING: In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly. Remove from the heat and whisk in the brandy and melted chocolate. Let cool completely, about 30 minutes.
In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture. At low speed, beat in the confectioners' sugar.

ASSEMBLE THE CAKE: Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board. Invert the cakes and remove the pans. Keeping the paper attached, trim each cake to an even 15-by-11-inch rectangle, then cut each cake into three 5-by-11-inch rectangles; you will have 6 rectangles.
Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper. This will be the base. Spread half of the white chocolate ganache on the base and top with another cake rectangle; peel off the paper. Spread half of the dark chocolate ganache on the cake and top with another cake layer, peeling off the parchment. Spread with 1 1/4 cups of the chocolate frosting. Repeat with 2 more layers, peeling the parchment off the cake rectangles and spreading them with the remaining white chocolate ganache and dark chocolate ganache. Keep the sides even as you build the cake by smoothing them out with a metal cake spatula. Top with the final cake rectangle and peel off the parchment. Coat the sides and top of the cake with a smooth layer of chocolate frosting; refrigerate briefly to set the frosting. Spread the remaining frosting over the cake and garnish with the chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving.

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SINFUL CHOCOLATE CAKE

Cake Layers:

--------------------------------------------------------------------------------
2 1/2 sq. unsweetened
chocolate
3 eggs, separated
1/2 c. sugar
1/2 c. butter, softened
1 tsp. vanilla
1/2 c. sifted cake flour

Filling:
2 Tbsp. brandy or
coffee-flavored liqueur
(optional)
8 sq. semi-sweet chocolate
2 c. heavy cream

Glaze:
4 sq. semi-sweet chocolate
1/2 c. heavy cream
3 to 4 tsp. hot coffee or
water
2 Tbsp. butter, softened
2 to 3 Tbsp. chopped pistachio
nuts (optional)

Cake: Melt unsweetened chocolate in double boiler.
Grease 2 (9-inch) round cake pans and line with waxed paper.
Preheat oven to 350 degrees. Beat egg whites until foamy. Add 3
tablespoons of sugar until it forms soft peaks. Beat butter in
small bowl; add remaining sugar and egg yolks until fluffy.
Beat in chocolate and vanilla. Stir in flour. Fold in me-
ringue; divide evenly into 2 pans. Bake 15 minutes at 350 degrees.
Cool 10 minutes and remove from pans.

Filling: Break semi-sweet and unsweetened chocolate.
Place in heavy saucepan with cream. Cook, stirring over medium
heat until chocolate melts and mixture just comes to a boil.
Pour into large bowl. Stir in brandy, if using. Chill about
45 minutes until thickened. Beat chocolate on high speed with
mixer until light and fluffy and doubled in volume, about 3 to
5 minutes. Spread onto cake layer (will be about 1-inch
thick). Top with second cake layer. Smooth side with spatula.
Chill 1 hour.

Glaze: Heat remaining semi-sweet chocolate and cream
over very low heat, stirring until chocolate melts and mixture
just boils. Cool to lukewarm. Add hot water or coffee if too
thick or mixture separates. Pour glaze over chilled cake.
Return to refrigerator. May add 2 tablespoons butter to any
remaining glaze and pipe rosettes around top edge. Sprinkle
with nuts if desired.
This is very rich. Serve small slices. (Jonathan
Rockey's favorite.)

hi,

try this chocolate cake recipe

http://www.pachakam.com/recipe.asp?id=1567&RecipeName=Chocolate%20Cake-French

thanks,

suma