Classic American Chocolate Layer Cake
Cake:
1 pound butter, softened, plus extra for cake pans
1 and 1/2 cups cake flour plus extra for cake pans
3 ounces unsweetened baking chocolate (good-quality, preferably
Valrhona)
6 and 1/2 ounces bittersweet chocolate (good quality, preferably
Valrhona)
2 and 3/4 cups granulated sugar
10 eggs, 2 whole and 8 separated
1 tablespoon vanilla extract
14 ounces sour cream
3/4 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
Pinch salt
4 cups chocolate icing (recipe below)
Preheat the oven to 375 degrees.
Chocolate Icing:
12 ounces bittersweet chocolate, chopped (good-quality, preferably
Valrhona)
1 and 1/2 cups heavy cream
8 ounces granulated sugar
3/4 cup egg whites (about 6 large eggs)
12 ounces butter, softened
Cake:
Butter and flour three 9-inch-diameter cake pans. In a bowl set over
a pan of barely simmering water or in the microwave, melt the two
chocolates together, then set the bowl aside. With an electric
mixer, beat the butter and 2 cups sugar until they're light and
fluffy, about 5 minutes. Add the 2 whole eggs and 8 egg yolks,
vanilla, and sour cream and continue beating until well blended. In
another bowl, mix together the cocoa and baking soda, then whisk in
3/4 cup hot water until the mixture is smooth. Add the melted
chocolates, then the cocoa mixture, to the batter in the mixer bowl.
Sift together the flour, baking powder, and salt and fold into the
batter. Whip the egg whites in a large bowl until frothy, then add
the remaining 3/4 cup sugar, a little at a time, until the whites
reach soft peaks; do not overbeat. Whisk a little of the beaten
whites into the batter until well blended, then fold in the
remaining whites. Pour the batter into the three prepared pans and
bake for about 50 to 60 minutes or until the top is springy and the
cake begins to separate from the sides of the pan. Unmold onto a
wire rack and cool. Level the surface of each cake; spread a layer
of chocolate icing between each layer of cake and frost the outside
of the cake with the remaining icing. Decorate with chocolate
shavings if desired.
Chocolate Icing:
Place the chocolate in a bowl. Bring the cream to a boil in a
saucepan and pour over the chocolate, stirring until the chocolate
has melted. Set aside in a cool place to set. In a small saucepan,
combine the sugar with 1/2 cup water and cook over high heat until
the syrup reaches soft-ball stage (240 degrees on a candy
thermometer; a spoonful dropped in ice water should form a ball when
rolled between the fingers).
Meanwhile, whisk the whites in the bowl of an electric mixer until
soft peaks form. Gradually pour in the hot sugar syrup, and continue
beating until the meringue cools to room temperature. Whip the
butter in the bowl of an electric mixer with the chocolate-cream
mixture until it's light and fluffy. Fold in the meringue, and use
immediately. |