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Ингредиенты
- 2 c. cake flour (not self-rising)
- 1/2 c. unsweetened cocoa pwdr (not Dutch process)
- 1/2 tsp baking soda
- 2 tsp double-acting baking pwdr
- 1 tsp salt
- 1 3/4 c. sugar
- 1/2 stk unsalted butter softened (1/4 c.)
- 3 lrg Large eggs
- 1 tsp vanilla
- 1 c. buttermilk
- 1 c. sugar
- 3 1/2 Tbsp. cornstarch
- 2 ounce unsweetened chocolate minced fine
- 1 c. boiling water
- 1 Tbsp. orange-flavored liqueur
- 2 Tbsp. unsalted butter cut into pcs and softened
Инструкции
- Make the cake:Line the bottom of 3 buttered 8-inch round (2-inch-deep) cake pans with wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the cocoa pwdr, the baking soda, the baking pwdr, and the salt. In a large bowl with an electric mixer beat together the sugar and the butter till the mix is
- combined well, add in the Large eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat in the flour mix alternately with the buttermilk in batches, beginning and ending with the flour mix and beating well after each addition, divide the batter among the pans, smoothing the tops, and bake the layers in the middle of a preheated
- 350F. oven for 25 to 30 min, or possibly till a tester comes out clean. Let the layers cold in the pans on racks for 10 min. Run a thin knife around the edge of each pan, invert the layers onto the racks, and let them cold completely. The cake layers may be made 2 days in advance and kept chilled, wrapped tightly in plastic wrap.
- Make the frosting:In a heavy saucepan whisk together the sugar, the cornstarch, a healthy pinch of salt, and the chocolate and whisk in the boiling water. Bring the mix
- to a boil over moderate heat, whisking constantly, and simmer it, whisking, for 2 min. Whisk in the liqueur, transfer the mix to a metal bowl, and with an electric mixer beat in the butter, beating till the butter is incorporated. Set the bowl in a larger bowl of ice and cool
- water and beat the frosting till it is light and holds soft peaks.
- Assemble the cake:On a cake stand arrange 1 cake layer, spread the top with some of the frosting, and top the frosting with a second cake layer. Spread the second layer with some of the remaining frosting and top the frosting with
- the remaining layer. Spread the side and top of the cake with the remaining frosting. The cake may be assembled 4 hrs in advance and kept
- at room temperature.
