Wednesday, August 19, 2009

Chocolate Chocolate Chip Cream Cake

OK. It is a little complicated as far as recipes go.  But, it is worth the extra effort.  My dear friend and neighbor Susana makes this for her kids' birthdays and that's when it became a traditon in our family as well.  Invite your friends or neighbors over-it richly feeds many!

1 ¼ c. cake flour
1 tsp. baking soda
¼ tsp. salt
¾ c. unsweetened cocoa powder
½ c. water

¼ cup unsalted butter, room temp.
2/3 c. sugar
2/3 c. brown sugar-packed
2 eggs
½ c. plus 2 T. buttermilk

Preheat oven to 350. Butter and flour sides of 2- 8 inch cake pans. Line bottoms of pans with parchment paper; butter and flour parchment paper. Sift cake flour, baking soda and salt into medium bow. Stir cocoa and ½ c. water in large bowl until very thick paste forms. Set aside.

Beat unsalted butter and sugars in another bowl until well blended. Add eggs 1 at a time, beating well after each addition. Gradually add egg mixture to cocoa mixture beating until smooth. Beat in dry ingredients alternately with buttermilk in 2 additions.

Divide batter between prepared pans. Bake 30 minutes or until center is cooked. Cool completely. Using serrated knife, cut each cake in half making 4 thin layers. Frost in between layers, sides and top with frosting. (Layer cake and frosting with cut side up until the last layer when you will put the cut side down)

2 c. chilled whipping cream
10 T. sugar
6 T. unsweetened cocoa powder
1 ½ c. mini semisweet chocolate chips ( about 8 oz.)

Using electric mixer, beat cream, sugar, and cocoa in large bowl until stiff peaks form. Fold in chocolate chips.

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