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Ingredients
| granulated sugar: 1 1/2 cups (divided) |
| buttermilk: 1 cup |
| canola oil - for salads, woks and light frying: 1/2 cup |
| eggs: 2 (seperated) |
| German sweet chocolate: 2 oz (melted) |
| all-purpose flour (unsifted): 1 3/4 cups |
| salt: 1/4 tsp |
| salt: 1/8 tsp |
| baking soda: 1/4 tsp |
| heavy whipping cream (fluid): 2 cups |
| powdered sugar (unsifted): 1 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| almond extract: 1/4 tsp |
| chocolate liqueur (Creme de cacao): 1/4 cup |
| almonds (ground): 1/2 cup |
Chocolate Lover's Delight Cake (Taste of Home)
Credit: Food.com
User rating:
-
Prep Time
50 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Grease and flour two 9-in round cake pans; set aside. In large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks, and melted chocolate till blended. Combine flour, 1/4 tsp salt, and baking soda; gradually beat into sugar mixture till blended.
- In large bowl with clean beaters, beat egg whites till soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high till stiff peaks form. Fold into the batter.
- Transfer to pans. Bake at 350 degrees for 18-22 minutes or till a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, beat cream, powdered sugar, cocoa, extract, and remaining salt till stiff peaks form.
- Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 T. almonds. Repeat layers twice. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle remaing almonds over the top.