Special Event Cake

Course : Cakes
Serves: 1
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Ingredients:

1 package two layer chocolate sponge cake
6 large eggs -- at room temperature
3/4 cup sugar
1/2 teaspoon pure vanilla extract
2/3 cup flour -- (all purpose)
1/3 cup bitter cocoa
3/4 stick butter -- melted
---rum butter cream filling
1/2 cup sugar
1/4 cup water
3 large egg yolks
2 sticks butter -- (1/2 pound), softened
3 tablespoons rum
---rum syrup
1 cup strong coffee
3 tablespoons sugar
2 tablespoons dark rum
---chocolate icing
6 ounces good chocolate -- (squares) (3 oz bitter and 3 oz semisweet)
3/4 cup heavy cream
1 tablespoon water -- (optional), (1 to 2)
 

Preparation / Directions:

TWO LAYER CHOCOLATE SPONGE CAKE Preheat the oven to 350øF 1. Butter and dust with flour two 8"x11/2" round cake pans 2. Combine the eggs, sugar and vanilla in an electric mixer bowl and mix well. Place the bowl over boiling water, or the stove burner, for about 30 seconds and stir until the mixture is lukewarm. Return the batter to the mixer and continue mixing on high speed for about 10 minutes. The mixture should make a thick pale ribbon and have tripled in volume. 3. Mix the flour and cocoa and gradually sift into the egg mixture while folding the mixture with a wide spatula. 4. Slowly add the melted butter using the same folding technique. 5. Fill the prepared cake pans about three quarters full. Place on a cookie sheet and bake in a 350øF oven for about 25 minutes. 6. Remove from the oven and, after 5 minutes, remove from the pans by turning upside down on wire racks. While the cakes are baking the icing, rum syrup and filling can be prepared. RUM BUTTER CREAM FILLING 1. Combine the sugar and water in a saucepan and bring to a boil for 2 minutes. Set aside. 2. Beat the egg yolks with an electric mixer at medium speed, adding the sugar syrup slowly. Continue to beat, shifting to high speed, until the mixture is pale yellow and the consistency of light mayonnaise (about 5 or 6 minutes). 3. Return the mixer to medium speed. Add the softened butter, piece by piece. In between the butter pieces, add the rum, a little at a time. Set aside. RUM SYRUP Mix together and reserve. Chocolate Icing (This is a delicate, glossy chocolate icing which is poured on to the cake while the icing is still tepid. It has to be not so cool it won't run and not so hot it won't stick to the cake): 1. Melt the chocolate in the cream, stirring with a wooden spoon. Bring to a boil. 2. Set aside. Let cool to barely lukewarm. If it is too thick or oily, add 1 to 2 tablespoons of water. ASSEMBLING THE CAKE 1. Place one cake layer on a cardboard and moisten with some rum syrup. 2. Spread the rum butter cream filling on the top of the cake with a thin, flexible metal spatula. 3. Place another layer of cake on top. Moisten it with rum syrup. 4. Place the cake on a wire rack and pour the chocolate icing over the cake. (You should have about one third too much icing for the cake but you need a great deal to coat the cake fully.) Don't skimp. 5. Spread the icing rapidly with a long metal spatula. 6. Make sure all the sides are coated and that the layer is about a quarter inch thick on top and around. If you take too long the chocolate will cool off and become very thick. 7. Lift the wire rack and tap it gently on the table to help smooth the sides and get the excess chocolate at the bottom. Run your finger (or a spatula) under the cake rack to smooth out the droppings. Lick your fingers. 8. Decorate immediately with chocolate shavings on top and place three or four triangles of chocolate on the top centre. 9. Serve at a special


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