Description
Eight thin layers of cake filled with chocolate butter cream. Pipe whipped cream rosettes and sprinkle over them with chocolate flakes.
Ingredients
- Butter
- Sugar
- Eggs
- Pure Vanilla Extract
- All-purpose Flour
- Cornstarch
- Baking Powder
- Unsweetened Cocoa
- Milk
- Salted Butter
- Unsalted Butter
- Semisweet Chocolate
- Whipped Cream
- Chocolate Shavings
Instructions
- Cut 8 rounds from wax or parchment paper, grease, and place on greased baking sheets
- To make the cake: cream together the 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons sugar
- Beat in the eggs, one at a time, and stir in the vanilla extract
- Sift together twice the flour, cornstarch, and baking powder and fold into the mixture
- Divide the mixture into 8 equal portions and spread thinly into circles, as evenly as possible, on the wax paper rounds, to within 1 1 / 2 inches of the edges
- Bake at 375f for about 7 minutes or until just lightly tinted
- Carefully remove each batch as it is done and spread out on a board to cool while the rest are cooking
- When all are cold, join together with the filling
- Chill well and cover with the chocolate which has been melted over hot water
- Decorate with rosettes of whipped cream and flaked chocolate
- To make the filling: put the cocoa, cornstarch, and sugar into a mixing bowl and blend to a paste with some of the milk
- Bring the remaining milk to the boiling point, add the cornstarch mixture, and stir over moderate heat until thickened
- Put aside until lukewarm
- Have the butters softened, mix them together, and beat until creamy
- Gradually whip into the cornstarch cream
- Allow to cool before using
- Cooking for family and friends