Ingredients:
Instructions:
In the top of a double boiler, over hot but not boiling water, then melt the chocolate. Remove the top of the double boiler and set aside to cool. Preheat the oven to 350°. With shortening, grease three 9x1.5-inch round cake pans, then line the bottom of each pan with waxed-paper round. Grease and flour paper. In a medium bowl, combine the cake flour, baking soda and salt and mix well. In a large bowl of an electric mixer at high speed, beat the butter until fluffy. Gradually beat in the sugar and beat for 1 minute or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition, then beat in the vanilla and cooled chocolate until blended. At low speed, add the flour mixture in fourths alternately with the buttermilk in thirds, beginning with the flour mixture and beating after each addition just until blended. Pour the batter into prepared pans, dividing evenly. Bake for 25 minutes or until it tests clean with a toothpick. Cool in pans on wire racks for 10 minutes. Run the knife around the edges of the layers and invert onto racks. cool. Remove the waxed paper from the cake layers. Place on layer on a serving plate and spread with generous 1 cup of frosting. Top with another layer and spread with generous 1 cup frosting. Top with the remaining layer and spread with the remaining frosting over the top and sides. Dollop the topping in the center of the cake and garnish with chocolate shavings and curls.
Ingredients:
Instructions:
In the top of a double boiler, over hot but not boiling water, melt the chocolate. Remove the top of the double boiler, then stir in the sour cream into the chocolate until blended. Let stand at room temperature until thick enough to spread.
The sour cream must be at room temperature and the chocolate warm or else it will clump.
Ingredients:
Instructions:
In a small chilled bowl, combine the ingredients and beat at high speed with chilled beaters until stiff.
Ingredients:
Instructions:
Melt each chocolate separately in the top of a double boiler over hot but not boiling water. Spoon each type of chocolate over a marble slab or bottom of an inverted jelly-roll pan and spread each into 5x8-inch pan. Chill chocolates 10 minutes or just until firm. With a dough scraper at a 45° angle, scrape up the chocolate to form shavings and curls, then transfer to a plate and chill until firm. Use a pick or fork to transfer to the cake for garnish.