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Joey Buona's Pizzeria Grille Chocolate Cake

2 C. sugar
1 3/4 C. flour
3/4 C. unsweetened cocoa powder
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 C. milk
1/2 C. vegetable oil
2 t. vanilla extract
1 C. boiling water
Chocolate mousse (see recipe)
Chocolate ganache (see recipe)

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

In large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat 2 minutes on medium speed. Stir in boiling water.

Divide mixture between 3 prepared pans. Bake in preheated oven 20 minutes or until done. Remove from oven and cool in pans 10 minutes. Carefully remove from pans and cool completely.

Put 1 cake layer on serving platter. Spread half the mousse over entire layer. Top with second cake layer. Cover with remaining mousse. Add third cake layer. Cover top and sides of cake with icing.

Chocolate mousse
1 1/2 C. unsweetened cocoa powder
1 1/2 C. sugar
1 quart whipping cream

Combine all ingredients in mixing bowl. Whip on slow speed until ingredients are combined. Increase mixer speed to high and whip until stiff peaks form.

Chocolate ganache
3 C. semisweet chocolate chips
1 1/2 C. half-and-half cream

In double boiler, place chips and half-and-half. Cook over low heat, stirring constantly until chocolate is melted and cream and chocolate are combined.

Remove from heat and let cool to room temperature. Use to ice cake. This icing works best when still a bit warm.

Makes 8 large servings.

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