Chocolate Shadow Cake
- Ready In:
- 35mins
- Ingredients:
- 21
- Yields:
-
1 cake
- Serves:
- 8
ingredients
-
ICING
- 4 large egg whites
- 3 tablespoons water
- 1 1⁄4 cups sugar
- 1 teaspoon cream of tartar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3 (8 inch) chocolate cake layers
- 4 ounces bittersweet chocolate, chopped
- 4 tablespoons unsalted butter
- 2 tablespoons light corn syrup
-
CHOCOLATE CAKE
- 2 cups sugar
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup hershey's cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup milk
- 1⁄2 cup vegetable oil
- 1 cup boiling water
directions
-
For the cake:
- Heat oven to 350* F.
- Grease and flour two 9 inch round or 3- 8 inch round baking pans.
- Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour into pans.
- Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minute remove from pans to wire racks. Cool completely.
- Frost with icing below.
-
For the icing:
- Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
- With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
- Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
-
To Assemble:
- Spread 1 cup icing on bottom cake layer.
- Repeat with second cake layer and additional 1 cup icing.
- Top with final cake layer and spread top and sides with remaining icing.
-
To Decorate:
- Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
- Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.
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RECIPE SUBMITTED BY
I am a wife, and mother to 7 children. I have 5 sons and 2 daughters. I am also a grandmother to a beautiful grandson. I cook alot of large meals since we always have a full house. My inlaws live next door and love to test my new meals. I was born and raised in the south, but my husband comes from the north. I am a sahm and I love to cook desserts. I love to hunt, and decorate cakes.