I was surfing the net one day and came across a picture of this very yummy looking cake. Here I present to you: The Chocolate Motherlode Cake!
This chocolate delicacy was created by a Californian restaurant called the "Claim Jumper" The cake is made up of six layers with each slice weighing 3 pounds! O.O
I couldnt believe it when I actually found a recipe for it!
Im definitely going to have fun giving this recipe a try :3
Bon Appetite! ^_^
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The Chocolate Motherlode Cake:
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Ingredients :
*6 eggs
*3 cups of granulated sugar
*6 tbl of butter softened
*3 cups of vegetable oil
*1 1/2 cups of unsweetened cocoa powder
*1 1/2 cups of buttermilk
*3 tsp of vanilla extract
*6 3/4 cups of flour
*4 1/2 tsp of baking powder
*4 1/2 tsp of baking soda
*3/4 tsp of salt
*3 cups of boiling water
*3 cups of chocolate chips divided
CHOCOLATE GANACHE FROSTING:
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*1 lb of fine-quality semisweet chocolate such as Callebaut
*1 cup of heavy cream
*2 tbl of sugar
*2 tbl of light corn syrup
*1/4 cup of unsalted butter - (1/2 stick)
Method :
* Preheat oven to 350 degrees.
* Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition.
* Sift flour, baking powder, baking soda and salt, and add to the wet ingredients.
* Fold in the water. Pour equally into 6 (8-inch) baking pans and add 1/2 cup chocolate chips into each pan. Bake for 25 minutes.
* Cool. Wrap and place the cake rounds in the freezer. Remove and ice the rounds with Chocolate Ganache Frosting.
* For the Chocolate Ganache Frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately-low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
* Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
* Spread frosting between cake layers and over top and sides.
* Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
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Sources that was used in this article are as follows:
*http://www.chocolateobsession.com/2006/01/chocolate_motherlode_cake.htm
*http://fooddownunder.com/cgi-bin/recipe.cgi?r=68741
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 Intern~Yori · Wed Apr 25, 2007 @ 04:51am · 0 Comments |
