Ingredients
3/4 cup unsalted butter, softened
1 1/2 cup granulated sugar
7 eggs, separated
1 1/2 tsp vanilla
1 1/2 cup cake/pastry flour, sifted
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 cup buttermilk
CHOCOLATE ICING
1 1/2 cup unsalted butter, softened
1/2 cup whipping cream
1 tbsp vanilla
3 cup icing sugar
6 oz unsweetened chocolate, melted and c, ooled
Directions
1. Greased three 9-inch round cake pans. Cut three 9-inch rounds of
parchment or waxed paper; place in pans, then turn greased side up.
In bowl with electric beaters, beat butter with 3/4 cup sugar until
fluffy. Beat in egg yolks, 1 at a time, beating well after each. Beat
in vanilla.
2. In separate bowl, sift together flour, cocoa and baking soda. Using
wooden spoon, stir flour mixture into butter mixture alternately with
buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
3. In separate bowl and using clean beaters, beat egg whites until
soft peaks form; gradually beat in remaining sugar until stiff peaks
form. With spatula, fold one-quarter of the egg white mixture into
batter; fold in remaining egg whites in 2 additions.
4. Divide batter among pans and smooth tops. bake in 350F 180C oven
for 25-30 minutes or until cake tester inserted in centre comes out
clean and top springs back when lightly touched. Let cool in pans on
rack for 30 minutes. Remove from pans; let cool completely, paper
side down, on rack.
5. Chocolate icing: In bowl and using electric beaters, beat butter
until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing
sugar, 1 cup at a time. Beat in melted chocolate until fluffy and
smooth.
6. Peel paper from bottom of 1 cake layer and place on cake plate;
spread 1 cup icing over top. Repeat with next layer. Removing paper,
place third layer on top. Spread remaining icing over top and side of
cake.
Variations: Mocha Fudge Cake: for icing, dissolve 2 tb espresso
powder or coffee granules in vanilla.
Tip: Before icing cake, layers can be wrapped in plastic wrap and
refrigerated for 1 day, or overwrapped in foil and frozen in rigid
airtight containers for up to 2 months.
Per serving: calories [about] 545 Protein [g] 6 fat [g] 38
carbohydrate [g] 52 good source of iron
Source: Canadian Living Test Kitchen, "Cooking Lesson" Canadian Living
[magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
Servings: 1 cake
Chocolate Layer Cake: Canadian Living Magazin Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Academics have proved the existance of recipes back into the distant past, at least as far back into history as the Egyptians, and possibly even further. Having said that, generally, these old cookbooks were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As our culinary historical trip moves on a few more years there are some recipe books from the 1300s : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that is served today, but rather recipes for the types of food on the menus of the rich and wealthy people of the time. Over the following few hundred years, the powerful families of Wesstern Europe competed with each other to offer the best banquets, and because of this cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the 20th century, recipe publications were in great demand, due to higher levels of literacy, more free time and being a little richer. The introduction of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chocolate Layer Cake_ Canadian Living Magazin recipe.
