I thought I would include the recipe for my "masterpiece" should anyone interesting in baking it stumble upon this site. So I won't be accused of stealing someone else's recipe as my own, I got it here. It's modified though because I added my own twists with the icing and cream.
Ingredients
Cake
2/3 cup butter
8oz bittersweet chocolate, coarsely chopped
4 eggs
1 cup sugar
1/2 cup flour
1 tsp baking powder
4 tbsp cocoa powder
1 tsp vanilla extract
1/4 cup sour cream
2/3 cup heavy or whipping cream
Filling
1/2 cup whipping cream
1/2 cup mascarpone
1 1/2 tbsp granulated sugar
1 tsp pure vanilla extract
Icing
chocolate
icing sugar
Garnish
1 small bar white chocolate, grated
1/ Preheat the oven to 180 degrees celcius. Line a circular cake tin with grease proof paper.
2/ Melt chocolate and butter in a saucepan over hot water. Stir gently until smooth.
3/ Beat eggs with sugar and then stir in flour, cocoa powder, baking powder and vanilla extract.
4/ Fold in melted chocolate and butter mixture gradually. Then fold in sour cream.
5/ Pour batter in pan and bake 45-50 minutes or until toothpick inserted into centre comes clean. Allow to cool.
6/ Cut cake in two pieces horizontally. Of course, you could also take the less risky option and bake two separate cakes in the first place. This may reduce the probability of a cake avalanche.
7/ To make filling: pour whipped cream, mascarpone, sugar and vanilla extract into a bowl. Beat with electric mixer until it forms a peak.
8/ Spread filling over bottom layer of cake and carefully place second layer on top.
9/ To make icing: melt chocolate (as much as you want, depending on how rich you want it) in saucepan over hot water. Mix in icing sugar (use as much as you need until you get the consistency you want) and when smooth spread over cake.
10/ To garnish, sprinkle grated white chocolate over icing.Labels: baking, chocolate, dessert |
