A couple of days ago was my birthday so I made my all time favorite birthday cake and thought I would share it with you all. It’s super rich, creamy, and very heavy so a small slice is all you need. This recipe serves 18-20, but I made a smaller version that will serve 10 very happy people.
|8 oz fine quality bittersweet chocolate, chopped|
|1/2 cup unsalted butter, cut into pieces|
|2/3 cup water|
|1 1/4 cup granulated sugar|
|2 tsp. vanilla extract|
|2 eggs, separated|
|2/3 cup, sour cream|
|2 cups flour|
|2 tsp. baking powder|
|1 tsp. baking soda|
|pinch of cream of tartar|
|raspberries and confectioners’ sugar to decorate (optional)|
|1 lb. fine quality bittersweet chocolate, chopped|
|1 cup unsalted butter|
|1/3 cup brandy or rum|
|3/4 cup seedless raspberry preserve|
|1 cup heavy cream|
|8 oz. bittersweet chocolate, chopped|
|2 Tbls. brandy|
Preheat oven to 350. Grease a 10 in. springform pan and line base with waxed paper. In a saucepan over medium-low heat, heat chocolate, butter, and water until melted. Stirring frequently. Remove from heat, beat in sugar and vanilla and cool.
In a bowl, beat yokes lightly, then beat into cooled chocolate mixture; gently fold in sour cream. Into a bowl, sift flour, baking powder, and baking soda, then fold into chocolate mixture. In a bowl with an electric mixer, beat egg whites and cream of tartar until stiff peaks form; fold in chocolate mixture.
Pour mixture into prepared pan and bake for 45-50 minutes until cake begins to shrink away from side of pan. Remove to a wire rack to cool for 10 minutes (cake may shrink in center, this is normal) Run a sharp knife around the edge of pan, then unclip pan and carefully remove side. Invert cake onto wire rack, remove bottom of pan and cool completely. Wash and dry pan.
Prepare filling in a saucepan over medium heat, heat chocolate, butter, and 4 Tbls. brandy until melted, stirring frequently. Remove from heat and set aside to cool and thicken.
Cut cake crosswise into three even layers. Heat the raspberry preserve and remaining brandy until melted and smooth, stirring frequently. Spread a thin layer over each of the cake layers and allow to set.
When the filling is spreadable, place the bottom cake layer back in the pan. Spread with half the filling, top with the second layer of cake, then spread with the remaining filling and top with the top cake layer, preserve side down. Gently press layers together,
cover and refrigerate for 4-6 hours or overnight.
Carefully run a sharp knife around edge of cake to loosen, then unclip and remove side of pan. Set cake on wire rack over a cookie sheet to catch any drips. In a medium saucepan, bring the cream to a boil. Remove from heat and add chocolate all at once, stirring until melted and smooth. Stir in the brandy and strain into a bowl. Allow to stand for 4-5 minutes to thicken slightly.
Beginning from the center of the bowl and working out towards the edge, whisk the glaze until smooth and shiny. Pour over the cake using a metal spatula to help smooth top and sides; allow glaze to set.
Slide cake onto serving plate and decorate with chocolate curls and raspberries. Dust with confectioners’ sugar. Do not refrigerate or it will become dull. (Oh, I always refrigerate mine).
My chocolate curls weren’t exactly cooperating so they turned out more like ribbons, but they still tasted delicious! And just in case you make this deadly cake I’d love to know what you thought.