Bittersweet Chocolate Tweed Cake
- Yield 12 to 16 servings
An impressive dessert to serve at your next dinner party.
- 1/2 cup butter
- 1/2 cup sugar
- 2 cups cake flour
- 3 teaspoons baking powder
- pinch salt
- 1 cup milk
- 1 teaspoon vanilla
- 3 -- squares baking chocolate
- 2 -- egg whites
- 1/2 cup sugar
- 3/4 cup soft butter
- 3 -- egg yolks
- 2 1/4 cups sifted powdered sugar
- Chocolate Topping:
- 3 ounces semi-sweet chocolate chips
- 2 teaspoons water
- 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.
- 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.
- 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).