Ingredients
- INGREDIENTS
- 6 ounces SCHARFFEN BERGER 99% Cacao Unsweetened Chocolate
- 2 cups sifted cake flour
- 1-1/2 teaspoons baking soda
- 1/4 ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1/2 ½ cup brown sugar
- 1 cup plus ¼ cup granulated sugar, baker's superfine sugar preferred
- 1 tablespoon vanilla extract
- 2 large eggs plus 2 eggs separated
- 1 generous cup sour cream
- 1 cup whole milk, room temperature
- For the Frosting
- INGREDIENTS
- 12 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate
- 12 ounces (1-1/2 cups) or 1 can evaporated milk
- 6 tablespoons unsalted butter
- 2 tablespoons Tia Maria, coffee liquor plus ¼ cup for cake assembly
Preparation
Step 1
Preheat the oven to 350 degrees F. Lightly grease the bottoms and sides of three 9-inch round pans. Line the bottoms with parchment paper.
Melt the chocolate in the top of a double boiler or in a bowl placed over hot, but not boiling, water. Let the chocolate cool for 10 to 15 minutes.
Sift the flour and measure 2 cups by spoonful without compacting the flour. Mix together the flour, baking soda and salt. Then sift the combination into a bowl or onto waxed paper.
In an electric mixer with the paddle attachment, beat the butter until it is light and fluffy. Add the brown sugar and continue beating until creamed. Gradually, 2 tablespoons at a time, add 1 cup of the granulated sugar. This should take about 6 minutes. The mixture will be very light in both color and texture. Scrape down the sides of the bowl as you beat. Beat in the vanilla extract.
Break 2 eggs into a small bowl. Add 2 additional egg yolks (whites will be beaten separately). Whisk until frothy and add to the butter/sugar mixture. Add the sour cream, then the cooled chocolate.
At low speed, alternatively add the milk and the flour mixture in several additions. Do not overbeat at this time.
In a clean bowl with a wire whisk, beat the egg whites until frothy. Increase the speed and gradually add the remaining ¼ cup sugar, one teaspoon at a time. Continue beating until the whites are stiff and shiny.
Fold the beaten egg whites into the batter. Be sure there are no white lumps.
Divide the batter into three portions when pouring into the prepared pans.
Bake for 15 minutes. Then move the pans around in the oven so they all bake evenly. Bake for an additional 10 minutes or until the centers bounce back when lightly touched and the cakes begin to pull away from the sides of the pan.
Cool on wire racks completely. Then turn out and remove the parchment paper.
Frosting
Melt the chocolate in the top of a double boiler or in a bowl over simmering but not boiling water.
Put the evaporated milk, butter and 2 tablespoons of Tia Maria in the bowl of a food processor. Add the chocolate and process until the frosting is thick and creamy. Use immediately to frost the cake. If the frosting is not thick enough to frost the cake immediately, refrigerate it for half an hour or let stand at room temperature for one hour until it is sufficiently thick. Then frost the cake.
Assembly
Unmold the cake layers from their pans. Peel off the parchment paper. Place first layer on serving platter. Sprinkle generously with Tia Maria. Spread a layer of the frosting. Place the second layer on top. Continue each step until all layers are used. Frost the top and sides of the cake.