I got this recipe from a Cooking School in 1994.
4 squares (1-oz each) unsweetened chocolate
1/2 cup hot water
1/2 cup granulated sugar
2 cups cake flour sifted before measuring
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 tsp vanilla extract
3 eggs
2/3 cup milk
In the top of a double boiler, over hot but not boiling water, combine the chocolate and the hot water; stir constantly until the chocolate is melted. Add the half cup of granulated sugar and cook while stirring for 2 minutes to dissolve sugar. Remove from the hot water and cool to lukewarm.
Sift flour with the baking soda and salt.
Preheat oven to 350 degrees.
Grease and lightly flour two 9-inch round cake pans.
In a large mixer bowl, with mixer at medium speed, beat the butter until fluffy. Gradually beat in the 1 1/4 cups of sugar and beat about 5 minutes until light and fluffy. Add the vanilla.
Add the eggs to the mixture, one at a time and beat well after each addition. Scrape down the sides of bowl and the beaters as necessary.
With mixer at low speed, add the flour and milk alternately beginning and ending with the flour. Beat mixture just until blended. Blend the chocolate in with a spatula.
Pour batter evenly into the two prepared pans and bake at 350 degrees 25 minutes or until the surface springs back when lightly pressed with fingertip. Do not over bake!
Allow cakes to cool in the pans for 10 minutes. Loosen sides from pans and remove cakes to wire racks to cool completely.
MOCHA FROSTING AND FILLING:
3 cups chilled heavy cream
1 1/2 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/8 tsp salt
2 tsp instant coffee
1/2 square semisweet chocolate, melted
14 whole raw almonds
In a medium mixing bowl combine the cream, sugar, cocoa, salt, and coffee; cover and refrigerate 30 minutes. Remove from refrigerator and beat with a mixer until stiff. Refrigerate again.
With a long, thin-bladed knife, split each cake layer in half to make 4 layers. Place one layer, cut side up, on cake plate. Spread with 2/3 cup of the chilled filling. Repeat this process twice and top cake with the final layer, cut side down.
Frost the top and sides of the cake with frosting/filling. If desired, place some of the frosting in a pastry bag with a #2 star tip to decorate edges and top.
Melt the semisweet chocolate and dip the almonds to decorate the cake.
1/2 cup hot water
1/2 cup granulated sugar
2 cups cake flour sifted before measuring
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 tsp vanilla extract
3 eggs
2/3 cup milk
In the top of a double boiler, over hot but not boiling water, combine the chocolate and the hot water; stir constantly until the chocolate is melted. Add the half cup of granulated sugar and cook while stirring for 2 minutes to dissolve sugar. Remove from the hot water and cool to lukewarm.
Sift flour with the baking soda and salt.
Preheat oven to 350 degrees.
Grease and lightly flour two 9-inch round cake pans.
In a large mixer bowl, with mixer at medium speed, beat the butter until fluffy. Gradually beat in the 1 1/4 cups of sugar and beat about 5 minutes until light and fluffy. Add the vanilla.
Add the eggs to the mixture, one at a time and beat well after each addition. Scrape down the sides of bowl and the beaters as necessary.
With mixer at low speed, add the flour and milk alternately beginning and ending with the flour. Beat mixture just until blended. Blend the chocolate in with a spatula.
Pour batter evenly into the two prepared pans and bake at 350 degrees 25 minutes or until the surface springs back when lightly pressed with fingertip. Do not over bake!
Allow cakes to cool in the pans for 10 minutes. Loosen sides from pans and remove cakes to wire racks to cool completely.
MOCHA FROSTING AND FILLING:
3 cups chilled heavy cream
1 1/2 cups sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/8 tsp salt
2 tsp instant coffee
1/2 square semisweet chocolate, melted
14 whole raw almonds
In a medium mixing bowl combine the cream, sugar, cocoa, salt, and coffee; cover and refrigerate 30 minutes. Remove from refrigerator and beat with a mixer until stiff. Refrigerate again.
With a long, thin-bladed knife, split each cake layer in half to make 4 layers. Place one layer, cut side up, on cake plate. Spread with 2/3 cup of the chilled filling. Repeat this process twice and top cake with the final layer, cut side down.
Frost the top and sides of the cake with frosting/filling. If desired, place some of the frosting in a pastry bag with a #2 star tip to decorate edges and top.
Melt the semisweet chocolate and dip the almonds to decorate the cake.
The file photo
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