CHOCOLATE DOME CAKE

By gaster16

Ingredients

• Cake:
• 3/4 cups all-purpose flour
• 3/4 cup cocoa
• 6 eggs
• 1 cup plus 2 tablespoons sugar
• 1/2 cup butter melted
• 1-1/2 teaspoons vanilla extract
• Chocolate filling
• Cream filling
• Chocolate whipped cream frosting
• Grated chocolate (optional)
• Chocolate Filling:
• 1 (6 oz.) package semisweet chocolate morsels
• 1/3 cup butter or margarine
• 1/4 cup powdered sugar
• 2/3 cup whipping cream
• 2 tablespoons amaretto
• Cream Filling:
• 1-1/2 teaspoons unflavored gelatin
• 3 tablespoons water
• 1-1/4 cups whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon almond extract
• 2 tablespoons amaretto
• Chocolate Whipped Cream Frosting:
• 3 tablespoons powdered sugar
• 1 tablespoons cocoa
• 1-1/2 cups whipping cream
• 1/2 teaspoon almond extract

Preparation

Step 1

CAKE:

Grease four 8" round cake pans, line pans with wax paper. Grease and flour wax paper, set aside.

Sift flour and cocoa together, set aside. Combine eggs and sugar in a medium bowl, beat at medium speed for 5 minutes or until thick and lemon colored. Fold in cocoa mixture, fold in butter and vanilla. Pour batter into prepared pans. Bake at 350 degrees for 12 minutes until a wooden pick inserted in center comes out clean. Remove from oven, immediately invert cake onto wire racks. Remove paper and let cook cool completely.

Line a 3 quart bowl with plastic wrap, leaving an overhang around edges. Place one cake layer in bottom of bowl, pressing to fit contour of bowl. Cut 2 cake layers into strips 1-1/2 inches wide and the length of the cake, save the fourth layer for the base of the dome. Arrange 3 cake strips along the top sides of the bowl to completely line the bowl. Spoon half the chocolate filling to cake lined bowl, spreading evenly. Spread half the cream filling over chocolate filling and cream filling. reserve remaining cake strips for other uses. Top with whole cake layer. Pull edges of plastic wrap over top to cover. Place a heavy object on top of plastic wrap. Chill at least 8 hours. Invert cake onto a serving plate. Remove bowl and plastic wrap. Spread 2/3 of the chocolate whipped cream frosting on cake using large 2110 tip. Pipe remaining frosting on top of cake. Sprinkle grated chocolate on platter around cake.

Chocolate Filling:

Melt butter and chocolate over low heat in saucepan. Whip cream with powdered sugar until stiff peaks form. When chocolate is cool fold into whipped cream.

Cream Filling:

Sprinkle gelatin over water in a small saucepan, let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, cool slightly. Combine whipping cream and gelatin in a small mixing bowl, beat at medium speed of an electric mixer until foamy, gradually add powdered sugar, beating until soft peaks form. Stir in almond extract.

Chocolate Whipped Cream Frosting:

Beat whipping cream until foamy, gradually add cocoa mixture, beating until soft peaks form. Stir in almond extract.