Bittersweet Chocolate Tweed Cake

  • Yield: 12 to 16 servings


1/2cup butter
1/2cup sugar
2cups cake flour
3teaspoons baking powder
pinch salt
1cup milk
1teaspoon vanilla
3-- squares baking chocolate
2-- egg whites
1/2cup sugar
3/4cup soft butter
3-- egg yolks
2 1/4cups sifted powdered sugar
Chocolate Topping:
3ounces semi-sweet chocolate chips
2teaspoons water


  1. For the cake.  Cream butter and 1/2 cup sugar thoroughly.  Sift flour; measure and sift with baking powder and salt.  Add dry ingredients to cream mixture alternately with milk combined with vanilla–beginning and ending with dry ingredients.  After each addition, beat until smooth.  Finely grate chocolate.  Blend into batter.  Beat egg whites until foamy; add 1/2 cup sugar, tablespoons at a time; beat until stiff.  Carefully fold into batter.  Pour into three 8-inch pans, or two 9-inch pans, greased and floured.  Bake at 350F for 20-25 minutes or until toothpick inserted in center comes out clean.  Cool slightly.  Turn layers out of pans.  Cool thoroughly on wire racks.  Frost between layers and on top and sides with frosting.
  2. For the frosting.  Beat together butter and yolks.  Blend powdered sugar into butter and egg mixture until smooth.  Refrigerate cake to set frosting for a few minutes before drizzling topping.
  3. For the topping.  Melt chips in top of a double boiler.  Add water and stir until smooth.  Cool slightly.  Pour over top of cake, allowing small amount to drip down sides of cake.

Recipe reprinted with permission from The Saturday Club’s Philadelphia Main Line Classics (The Saturday Club, Wayne, Pennsylvania, 1982).