This is another 3 layer cake, but unlike last week's disaster, this light cake with creamy chocolate filling stands erect. The recipe suggests German Sweet Chocolate, but for a darker, richer chocolate I believe Semi-sweet Chocolate could be used.
Ingredients: 4-ounce package German's Sweet Chocolate, 3/4 cup boiling water, 1 2/3 cups sifted cake flour, 1 1/2 cups granulated sugar, divided, 2 tablespoons instant coffee, 2 teaspoons baking powder, 3/4 teaspoon salt, 7 eggs, separated, 1/2 cup vegetable oil (I used canola), 1/2 teaspoon cream of tartar, toasted or plain slivered almonds. Chocolate Filling: 1/3 cup sifted cake flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1 cup milk, 4-ounce package German's Sweet Chocolate, 1 teaspoon vanilla, 1 cup whipping cream.
Instructions: Put the tea kettle on! (Possibly have a spot of tea while the cake is baking!). Preheat oven to 350 degrees. Measure 3/4 cup boiling water into saucepan. Break up chocolate into pieces and place in water. Heat over low heat, stirring, until chocolate melts and is smooth; remove from heat to cool.
Meanwhile, sift the flour, 1 1/4 cups of the sugar, instant coffee, baking powder and salt into a large bowl. Separate the eggs and set the egg whites aside. Add the egg yolks, oil and cooled chocolate to the flour mixture and beat until batter is smooth, about 2 minutes. Set aside.
In a clean mixing bowl, add the cream of tartar to the egg whites and beat until foamy, about 1 minute. Gradually add remaining 1/4 cup sugar, beating well. Continue beating until very stiff peaks form. With a wire whip or rubber spatula, gradually fold in chocolate mixture just until blended.
Pour into an ungreased 10-inch tube pan (I used a bundt pan). Bake for 60-65 minutes. Invert cake onto wire rack and cool completely. Loosen cake with spatula around edges and remove from pan to serving plate.
Make Filling: Combine flour, sugar and salt in a saucepan. Gradually blend in milk until mixture is smooth. Add broken-up chocolate. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 2 minutes more (will thicken). Remove from heat and add vanilla. Chill.
Whip cream in clean mixing bowl until stiff peaks form and fold into chocolate mixture until well mixed.
With a sharp knife, split cake horizontally into three layers. Spread chocolate filling between layers and over top. Sprinkle with almonds. Store in refrigerator until ready to serve.
Submitted to our local newspaper "The Mercury News" by Penny Herman, this recipe can be found in "Baker's Chocolate and Coconut Favorites", 1965.
"Let's Bake a Cake!"
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