The Best Chocolate Cake
This decadent dessert takes the cake. Oozing with goodness, it's a slice of heaven that's sure to satisfy the chocaholic in you. Bake this cake as fast as you can.
Ingredients
- 4 ounce(s) unsweetened chocolate
- 1/2 cup(s) milk
- 1 cup(s) brown sugar, packed
- 1/4 teaspoon(s) Jamaican allspice
- 1 egg yolk
- 2 cup(s) cake flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/2 cup(s) butter
- 1 cup(s) superfine sugar
- 2 egg yolks
- 1 1/2 floz water
- 1/2 cup(s) milk
- 1 teaspoon(s) vanilla
- 1/2 floz dark rum
- 2 egg whites, whipped
Instructions
- Preheat oven to 350 degrees.
- 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 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 tbsp water, 1/2 cup milk, and 1 tbs 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.
- 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.
Nutrition
Calories: 3647.01kcalCarbohydrates: 608.97gProtein: 41gFat: 115.85gSaturated Fat: 69.46gCholesterol: 832.38mgSodium: 3756.03mgFiber: 0.65gSugar: 426.4g
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