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Prep Time: 0 Minutes Cook Time: 48 Minutes |
Ready In: 48 Minutes Servings: 12 |
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This is the most sinful,decadent chocolate cake you will ever experience. Ingredients:
cake |
4 oz semi sweet chocolate baking squares |
1/2 cup butter |
1 cup finely chopped pecans |
2 large eggs-lightly beaten |
2 cups sugar |
1 1/2 all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 1/2 cups milk |
1 teaspoon vanilla extract |
chocolate filling |
4 oz semisweet chocolate baking squares |
1/4 cup butter |
1/2 cup sifted powdered sugar |
1/3 cup milk |
chocolate frosting |
2 cups whipping cream |
1 cup sifted powdered sugar |
2/3 cup sifted cocoa |
1 teaspoon vanilla extract |
Directions:
1. Cake:
2. Preheat oven to 350 degrees.
3. Grease and flour two 9 round cake pans. Set aside.
4. Combine chocolate and butter in top of a double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts.
5. Add pecans and stir well. Remove from heat.
6. Combine eggs and sugar in a large mixing bowl. Beat at high speed until thickened and pale.
7. Stir in chocolate mixture.
8. Combine flour,baking powder,and salt. Add to chocolate mixture alternatively with milk, beginning and ending with flour.
9. Stir in vanilla. Pour batter into prepared pans.
10. Bake for 45-48 minutes or until inserted toothpick comes out clean.
11. Cool layers in pans for 5 minutes then turn out onto wire racks.
12. Cool completely.
13. Filling:
14. Combine chocolate and butter in top of a double boiler. Bring water to a boil.
15. Reduce heat and cook until chocolate melts.
16. Gradually add powdered sugar,altenatively with milk,beginning and ending with sugar.
17. Stir until smooth. Cover and chill for 30 minutes or until mixture reaches spreading consistency.
18. Spread filling between layers.
19. Frosting:
20. Combine all ingredients in a bowl.
21. Beat at high speed until stiff peaks form.
22. Chill 30 minutes.
23. Frost sides and top of layers.
24. Refrigerate until ready to serve. Store leftovers in the refrigerator.
25. Note:
26. If,like me,you do not have a double boiler,simple melt chocolate and butter in a heavy bottomed saucepan over low heat. Stir constantly and watch closely. Chocolate burns easily.
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