TWO TONE CHOCOLATE CAKE Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cakes Filling Frosting, Icing, Glaze Amount Measure Ingredient -- Preparation Method -------- ------------ ---------------------- Chocolate cake: 3/4 cup unsweetened cocoa powder 3/4 cup cup boiling water 1/2 cup melted butter 2 cups granulated sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup buttermilk 2 cups sifted cake flour Chocolate frosting: 8 ounces semi-sweet chocolate 1 1/2 cups butter -- softened 1/2 cup whipping cream 4 cups confectioners' sugar 2 teaspoons vanilla extract Decoration: 1 1/2 cups whipping cream -- whipped 7 cocoa custed chocolate truffles Chocolate cake: Pre-neat oven to 350° F. Line bottom of 10-inch pan with circle of parchment paper. Butter inside of pan and sprinkle with cocoa powder: set aside. Stir together cocoa powder and boiling water until smooth. Cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in remaining ingredients with cocoa mixture. Pour batter into prepared pan. Bake for 55 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool cake completely: slice into three layers. Chocolate frosting: Melt chocolate with 1/2 cup butter and the cream. Set aside 1/2 cup of chocolate mixture. In mixer beat together remaining chocolate mixture, butter and vanilla. Gradually add sugar and continue to beat until frosting is light and fluffy. Sandwich together cake layers with 1 cup of the frosting. Spread top and sides of cake with remaining frosting. Spoon reserved chocolate mixture on top of cake leaving 1/2 inch border all around. Put whipped cream into piping bag fitted with a star tip. Decorate cake as in photograph, piping rosettes of cream around bottom edge of cake and seven rosettes on top of cake. Place the seven chocolate truffles on the cream rosettes. Serves 10 to 12. Source: "2004 Calendar, Recipe for December from 'Parks Seafood Calendar"" casper
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