This rich and decadent recipe for chocolate cake includes a chocolate filling and a chocolate glaze. The cake is moist and tender consisting of semisweet chocolate, butter, granulated sugar, eggs, and all-purpose flour. The filling is made of semisweet chocolate, heavy cream, sugar, vanilla extract, and chocolate liqueur. While the glaze is made of sugar, semisweet chocolate, water and butter. This is a luxurious recipe that makes an elegant dessert for a romantic healthy dinner. It also makes the perfect birthday cake easy desserts for an indulgent treat.
Before making the batter, grease the pans and sprinkle with a thin layer of cocoa powder. Make sure that the oven rack is in the center of the oven and turn the oven on to 350 degrees F to preheat it. For best results, have all the ingredients at room temperature before starting. Sift the flour for a more precise measurement. Spoon on the sifted flour onto the measuring cup and level off with a knife. For a quick and convenient preparation, measure out all the ingredients first before assembling them together in the order indicated in the recipe. Do not overbeat the ingredients. Just mix them until they are blended well. Too much beating will overwork the flour and result in dry and flat cake. It will take more time to blend the ingredients if you are doing so by hand and it will take faster if you are mixing using an electrical beater.
Ingredients: 4 oz. semisweet chocolate, ½ cup butter (softened), ½ cup granulated sugar, 4 eggs (separated), ½ cup all-purpose flour
For the Filling: 6 oz. semisweet chocolate (chopped), ¾ cup heavy cream, ¼ cup granulated sugar, ½ teaspoon pure vanilla extract, 2 tablespoons chocolate liqueur
For the Glaze: ½ cup granulated sugar, 4 oz. semisweet chocolate, 3 tablespoons water, 1 tablespoon butter
Preheat the oven to 350 degrees F. Grease a 9 x 5 in. loaf pan. Melt 4 oz. of chocolate in a double broiler placed over low heat. Remove from the stove and allow to cool slightly. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the melted chocolate. One at a time, add the egg yolks. In another mixer bowl, and with freshly washed and dried beaters, beat the egg whites until firm. Stir 2 tablespoons of the egg whites into the chocolate mixture. Sprinkle flour over the chocolate mixture and fold in by hand. Fold in the remaining egg whites. Pour batter into prepared pan and bake 35 to 40 minutes or until toothpick inserted into the center of the cake comes clean. Cool the cake in the pan on a wire rack for 15 minutes. Use a knife to run around the inside edges of the pan to help loosen the cake. Turn the pan upside down on the wire rack to remove the cake. Cool the cake completely on the wire rack. To make the filling, place the 6 oz. of chocolate, plus the cream and ¼ cup sugar in a heavy saucepan. Cook, stirring constantly, on low heat until sugar is dissolved and chocolate is melted. Pour this chocolate mixture into a bowl and let it cool for 15 minutes at room temperature. Move to the refrigerator and chill for 1 hour. Remove the filling from the refrigerator and stir in the vanilla and liqueur until mixture is firm. Cut through the cooled cake, making two pieces. Spread the filling on top of the bottom cake. Place the second cake on top of this and refrigerate for 1 hour on the wire cooling rack. To make the glaze, pour the ½ cup sugar, 4 oz. of chocolate, and 3 tablespoons of water into a heavy saucepan. Cook, stirring constantly, over low heat until sugar is dissolved and chocolate is melted. Remove from the stove and stir in 1 tablespoon butter until melted. Remove the cake from the refrigerator and place the cake and wire rack it’s sitting on over a baking sheet with sides. Pour the glaze over the cake and spread with a rubber spatula. Let sit for 5 minutes. Refrigerate for about 20 minutes, or until the glaze is dry.
After the cake is baked and cooled, it is split into two. To make a clean and straight slice, you can use a long strand of unflavored and clean dental floss and stretch it horizontally across the center of the cake then slide down to cut cleanly through. Before frosting the cake, make sure it is completely cooled first.