4 sq. unsweet choc (4 oz.)
1/2 c. butter
1 c. water
1 3/4 c. flour
1 1/4 tsp. baking soda
1 tsp. salt
8 oz. sour cream
2 c. sugar
1 1/2 tsp. vanilla
2 egg whites
3/4 c. sugar
1/2 tsp. cream of tartar
2 1/2 tsp. cold water
1 tsp. vanilla extract
1 oz. unsweetened chocolate
Grease and flour two 9" round cake pans
. Combine chocolate, butter, water in double boiler
. Heat over simmering water until melted. Cool.
Sift dry ingredients: flour, baking soda, salt.
Beat eggs with sour cream, add sugar, vanilla.
Stir in cooled chocolate mixture. Beat into flour mixture.
Divide into pans. Bake at 350° F for 40 minutes, until a toothpick inserted in the center of the cake comes out clean and cake pulls away slightly from sides of the pan. Cool in pans ten minutes, then turn out of pans onto racks and allow to cool completely.
Combine egg whites, sugar, salt, cream of tartar, cold water in the top of a double boiler
. (Don't add the vanilla here!)
Beat until blended. Cook over moderate heat, beating constantly, about 7 minutes (until forms stiff peaks).
Remove from heat, then stir in vanilla.
Frost cake. Melt unsweetened chocolate and drizzle over the top of the frosted cake.
melt it in an opened ziplock bag in the microwave (it won't take long), then cut off the corner to make an instant pastry bag.
Why is cooling time so important? If your cake layers are warm when you try to frost it, the warm cake melts the frosting and your top layer will slide right off. Layer cakes surely profit from proper planning.
Why remove the frosting from the heat before you add the vanilla? Vanilla extract contains alcohol, which dramatically lowers the boiling point. A hot mixture can bubble up dramatically when you add extract, with very messy, sticky results.