1 hr 50 mins
1 hr 10 mins
Carol Walter's recipe. Found it in a local newspaper.but who can go wrong with a snow cap cake
My Private Note
Units: US | Metric
- 113.39 g bittersweet chocolate chips
- 0 hot water
- 6.16 ml instant espresso powder
- 29.58 ml canola oil
- 354.88 ml flour, spooned in and leveled
- 4.92 ml baking powder
- 1.23 ml salt
- 0.59 ml baking soda
- 236.59 ml heavy cream, well chilled
- 7.39 ml vanilla
- 3 large eggs
- 236.59 ml superfine sugar
- 2 (175.76 g) box , nestle snow-caps divided
- for glaze
- 42.52 g unsweetened chocolate, coarsely chopped
- 42.52 g bittersweet chocolate, coarsely chopped
- 14.79 ml unsalted butter
- 236.59 ml strained confectioners' sugar
- 44.37 ml boiling water (or more)
- 29.58 ml light corn syrup
- 3.69 ml vanilla extract
- 1Position rack in oven to lowest position and preheat to 350.
- 2Butter a 9 inch spring form pan and line 8 inch parchment and butter the parchment.
- 3Place the broken chocolate hot water and espresso powder in a 1 qt heatproof glass bowl and melt in microwave on medium power., stir occasionally until chocolate is smooth. When chocolate is melted gradually pour in the canola oil and blend with small whisk until incorporated. Set aside to cool.
- 4Whisk together the flour ,baking powder salt and baking soda in medium bowl with whisk.Set aside.
- 5In chilled bowl, with chilled whip attachment, whip 3/4 c of the cream on medium speed until soft peaks. Add vanilla and slowly add the remaining cream and beat until firm peaks., but is still creamy. Do not over beat of it will be lumpy.
- 6Place eggs in a large bowl and beat with electric mixer on medium speed for 1 minute.Add superfine sugar taking about 30 seconds to blend.beat for 1 minute longer.
- 7Reduce mixer to medium low and pour in melted chocolate. Mix for 2 minutes.scrape down sides if necessary. Chocolate mixture is ready when it thickens slightly.
- 8Reduce mixer to low and add flour , dividing the flour in 3 parts and the whipped cream in 2 parts.starting and ending with flour.scrape side of bowl as needed but don't overmix. Remove bowl from mixer and gently fold in 1/2 cup snocaps candy.
- 9Empty batter into a buttered pan .sprinkle 1/4 c snow-caps over the top, but don't press down. Bake 42-45 mins baking quickly in the last 2-3 minutes. A few particles of cake should cling to the toothpick when inserting in the center.
- 10Remove cake from oven and place pan on cooling rack. Let stand 20 minutes. Remove the rim of the pan and let stand 10 more minutes. Then using the cooling rack invert the cake on cooling rack. Remove the metal disk and parchment paper.
- 11Place an 8 inch cardboard round on top of cake using a plate turn the cake topside and place on a sheet pan. Lined with wax paper.
- 12Make the glaze:.
- 13Place chocolates and butter in a 1 at glass bowl and melt in microwave.
- 14Using whisk add sugar and hot water, stirring until smooth.
- 15Blend in corn syrup and then the vanilla. At this point the glaze should be glossy and pourable. If it's too thick add some water.
- 16Glaze sides of cake first, using a spoon to drizzle around the cake.
- 17Glaze entire top of cake and smooth with spoon.
- 18Sprinkle remaining snow caps over the top of the cake.
- 19Decorate the sides with snow caps as well in any pattern you choose.
- 20Serve with whipped cream.
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Nutritional Facts for Chocolate Blizzard Cake
Serving Size: 1 (155 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 707.7
- Calories from Fat 338
- Total Fat 37.5 g
- Saturated Fat 19.9 g
- Cholesterol 152.4 mg
- Sodium 247.0 mg
- Total Carbohydrate 92.2 g
- Dietary Fiber 5.1 g
- Sugars 55.4 g
- Protein 10.5 g
The following items or measurements are not included: