PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in
the top of a double boiler, stirring until a custard is formed and mixture
thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and
two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla
extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the
vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat
until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer,
beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25
minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if
required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with
confectioners or 10X sugar. If you don't have superfine sugar you can pulse
regular granulated sugar in the food processor to substitute. Domino supplies
superfine sugar in 1 pound packages at the supermarket or in larger quantities
at the bakery supply or foodservice outlet. Superfine sugar dissolves readily
and works best for cakes, helping to produce a lighter texture.
Submitted by: CM
marilyn
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