Monday, December 21, 2009

Death by Chocolate!

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
chocolate curls
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.



grey like snuffie said...

OH MY house is still filled by the chocolate smell from our youngest daughters LATE night bake off. I might need to go start my day with some chocolate now....this looks glorious. I must try it sometime.

Simply Heart And Home said...

Kill me now! :)

Happy Tuesday to you!


One Shabby Old House said...

Happy Birthday my sweet friend and Merry Christmas too.
What a yummy yummy looking cake. I may just have to start writing my obituary lol. Cause of death...chocolate. What a way to go.

Deborah said...

OMGoodness Cori! What a visual delight...the font, the numbers, THE CAKE!!! You are super amazing! I want to come to your cottage for Christmas breakfast. Cake please.
**blows merry kisses** Deb

Miss•Elena•Eous said...

Oh my goodness this sounds wonderful! Mmm... I'm getting a sugar rush just looking at it. Happy Birthday and Merry Christmas dear!

ellen b. said...

What a beautiful work of art Cori G!!
I really need to try this...
I think I wished you a early Happy Day and now I pray that God will bless your new year with all His good gifts!!

Beverly said...

Do you think you could push a little slice through my screen to me? Pretty please.

Sara said...

Happy Birthday Cori! Judging by that scrumptious cake, I know you celebrated in style.

Have a Merry Christmas in your enchanting Brambleberry Cottage.

fairmaiden said...

This is the cutest posting of a recipe EvEr!!! Perfect for the holidays too.

You are so good with the graphics and making your pictures so wimsical.

I found a new blog today...Sea Gypsy must visit, I know you will like!

Donna and Miss Spenser said...

Happy birthday! Looks incredibly delicious!
Donna (IA)