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    Four Chocolates Cake

    Source of Recipe


    List of Ingredients

    1 bar German sweet chocolate
    1/2 c boiling water
    2 oz unsweetened chocolate
    2 1/2 c cake flour
    1 ts baking powder
    1 ts baking soda
    1/2 lb + 3tbs butter
    2 c sugar
    4 eggs; separated
    1 ts vanilla
    1 c buttermilk
    1 pt whipping cream
    4 tb cocoa
    2 tb instant coffee
    2 oz semisweet chocolate
    2 tb orange liqueur; (or coffee
    -or rum)
    1/2 sm jar apricot preserves
    3 oz slivered almonds; toasted


    Preheat oven to 350 degrees. Grease 3 eight or nine inch layer pans. Line
    them with paper (parchment). Break German Chocolate bar into boiling water.
    Cool. Melt the 2 squares of unsweetened chocolate in a double boiler. Sift
    flour before measuring. Resift three times with baking powder and baking
    soda. Cream butter(1/2 lb.) with sugar. Beat in egg yolks, add melted
    German chocolate and vanilla. Add sifted dry ingredients, alternately with
    buttermilk. Start and finish with dry ingredients. Beat egg whites until
    peaks are firm, not dry. Fold into cake mixture. Divide batter among three
    pans. On top of each pan, with a teaspoon, drip two concentric circles of
    unsweetened chocolate. With tip of spoon, lightly swirl chocolate, so a
    circular pattern forms over layer tops. Bake for about 30 minutes, until
    cake starts to pull from sides. Cool on racks.

    For filling: Whip cream, adding dry cocoa, dry instant coffee and sugar to
    taste for a not too sweet mocha flavor.

    For topping: Slowly melt semi sweet chocolate with liqueur. Remove from
    heat. Beat in butter(3 tbs) a tablespoon at a time. Beat over ice water
    until thick enough to spread lightly over top layer of cake.

    To assemble: Cut layers in half horizontally. Spread every other layer with
    apricot preserves. Spread five layer tops and sides with mocha cream Spread
    topping on top layer. Decorate top and sides with toasted almonds.




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