Chocolate Shadow Cake
(from Bethany’s recipe box)
Makes 12 pieces
WHY THIS RECIPE WORKS:
This rich chocolate butter cake is layered with fluffy seven-minute icing and topped with a drippy chocolate glaze. We added light corn syrup to the chocolate glaze so that it clung tightly to the cake and had a glossy texture. Using an offset spatula ensured the icing on our Chocolate Shadow Cake spread in an even layer.
Source: Cook's Country October/November 2008
Categories: Desserts
Ingredients
- 4 large egg whites
- 3 tablespoons water
- 1 1/4 cups sugar
- 1 teaspoon cream of tartar
- Pinch salt
- 1 teaspoon vanilla extract
- 3 (8-inch) chocolate cake rounds (see related content)
- 4 ounces bittersweet chocolate, chopped
- 4 tablespoons unsalted butter
- 2 tablespoons light corn syrup
Directions
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For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don’t let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
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To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing.
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To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don’t let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.