Chocolate Shadow Cake
INGREDIENTS
4 large egg whites
3 tablespoons water
1¼ cups sugar
1 teaspoon cream of tartar
pinch of salt
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
2 tablespoons light corn syrup
3 (8-inch) chocolate cake rounds (If you don’t
have a recipe for these, use any large devilsfood cake mix.)
INSTRUCTIONS
FOR THE ICING:
Whisk egg whites, water, sugar,
cream of tartar, and salt in large heat-resistant bowl
set over medium saucepan filled with ½ inch of barely
simmering water (don’t let bowl touch water). With
hand-held mixer on medium-high speed, carefully
beat egg white mixture to stiff peaks, 6 to 8 minutes.
Remove bowl from heat, add vanilla, and continue to
beat until icing is very thick and stiff and cooled to
room temperature, about 8 minutes.
TO ASSEMBLE: Spread 1 cup icing on bottom cake
layer. Repeat with second cake layer and additional
1 cup icing. Top with final cake layer and spread top
and sides with remaining icing.
TO DECORATE: Place chocolate, butter, and corn
syrup in large heat-resistant bowl set over medium
saucepan filled with ½ inch of barely simmering
water (don’t let bowl touch water). Stir until melted
and smooth, then remove bowl from heat and let cool
5 minutes. Spoon ¼ cup chocolate mixture over top
of cake and then drizzle remaining glaze along top
edge of cake, allowing it to drip about halfway down
the sides.
No comments:
Post a Comment