Tuesday, March 03, 2009


Chocolate Cake, Anybody?



We've celebrated my daughter's 11-th birthday this weekend.

This year she asked me to bake a plain cake – not a castle, a princess, a pirate's chest, not even a cat or a hedgehog – just a plain round chocolate cake. I take this as yet another sign of her growing (sigh...)


The cake, however, was wonderful. Being a humble person, I cannot guarantee you that this would be the best cake you ever tasted, but I think it could come pretty close. Here is the recipe:



Triple-Chocolate Torte

For the Cake:
1 cup of semi-sweet chocolate morsels,
2/3 cups butter,
1 ¼ cups water,
1 tsp vanilla extract,
1 tsp salt,
3 eggs,
1 cup sugar,
¼ tsp baking powder,
1 tsp baking soda,
2 cups of all-purpose flour

Place chocolate and butter in top of a double boiler and bring water to boil. Stir chocolate and butter until everything melts. Transfer the mixture into a mixing boil and let it cool. Add all remaining ingredients in the order they are listed, beating the batter for about 2 minutes after each addition.

Pour the batter into 4 greased and floured 9-inch round cake pans. Bake at 350 F for about 20 minutes or until a wooden pick inserted in the center comes out clean. Cool the cake layers on wire racks completely.

For the Frosting:
24 ounces of cream cheese (3 packs, 8 oz. each),
1 container of Nutella (hazelnut and chocolate spread; look for it in most grocery stores next to peanut butter),
1 Tbsp orange concentrate

Mix well all three ingredients.

For the Glaze:
½ cup of semi-sweet chocolate morsels,
5 Tbsp butter,
¾ cups of powdered sugar,
2 Tbsp water,
1 egg,
1 egg yolk


Place chocolate and butter in top of a double boiler and bring water to boil. Stir chocolate and butter until they melt. Add all other ingredients, mixing well after each addition. Cook for about two minutes after adding the eggs. Remove the glaze from heat and let cool.

Spread each layer of the cake with frosting and arrange the cake. Spread the top layer and sides of the cake with the chocolate glaze. Refrigerate for a few hours before serving.

Bonn appetite!

2 comments:

Barbara said...

What? She turned down the **hedgehog**?!?!?!

How quickly they grow....

How well do you think this would do with Splenda, instead of sugar? I have a friend who's a diabetic, and her birthday's coming up soon...

Eugena said...

Sorry, I know nothing about Splenda... If you decide to give it a try, do not forget to do something about the semisweet chocolate as well.
Good luck!

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