Atk Chocolate Shadow Cake Recipes

BITTERSWEET CHOCOLATE MOUSSE CAKE(ATK)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. Butter sides of 9-inch spring-form pan; flour sides and tap out excess. Line bottom of pan with parchment or waxed paper round. Wrap bottom and sides of pan with large sheet of foil.
• Melt 12 tablespoons butter and chocolates in large bowl over large saucepan containing about 2 quarts barely simmering water, stirring occasionally, until chocolate mixture is smooth. Cool mixture slightly, then whisk in vanilla and egg yolks. Set chocolate mixture aside, reserving hot water, covered, in saucepan.
• In clean bowl of standing mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds; add half of crumbled brown sugar, beat at high speed until combined, about 30 seconds, then add remaining brown sugar and continue to beat at high speed until soft peaks form when whisk is lifted, about 2 minutes longer. Using whisk, stir about one-third of beaten egg whites into chocolate mixture to lighten it, then fold in remaining egg whites in 2 additions using whisk. Gently scrape batter into prepared springform pan, set springform pan in large roasting pan, then pour hot water from saucepan to depth of 1 inch. Carefully slide roasting pan into oven; bake until cake has risen, is firm around edges, center has just set, and instant-read thermometer inserted into center registers about 170 degrees, 45 to 55 minutes.
• Remove spring-form pan from water bath, discard foil, and cool on wire rack 10 minutes. Run thin-bladed paring knife between sides of pan and cake to loosen; cool cake in springform pan on wire rack until barely warm, about 3 hours, then wrap pan in plastic wrap and refrigerate until thoroughly chilled, at least 8 hours. (Cake can be refrigerated for up to 2 days.).
• To unmold cake, remove sides of pan. Slide thin metal spatula between cake and pan bottom to loosen, then invert cake onto large plate, peel off parchment, and re-invert onto serving platter. To serve, use sharp, thin-bladed knife, dipping knife in pitcher of hot water and wiping blade before each cut.

CHOCOLATE SHADOW CAKE

Steps:

• Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans.
• In large bowl, combine all cake ingredients at low speed until moisten. Beat 2 minutes at highest speed. Pour evenly into prepared pans.
• Bake at 350 for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool layers on cake rack. Cooling for 15 minutes, then remove. Cool completely.
• In chilled bowl, combine all topping ingredients except almonds. Beat all at highest speed until topping forms stiff peeks.
• Slice cooled cake into 4 layers; spread 1/4 of topping between each layer and on top. Sprinkle with slivered almonds. Refrigerate at least 2 hours. Store in refrigerator.

CHOCOLATE SHADOW CAKE

Steps:

• For the cake:
• Heat oven to 350* F.
• Grease and flour two 9 inch round or 3- 8 inch round baking pans.
• Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
• Stir in boiling water (batter will be thin). Pour into pans.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minute remove from pans to wire racks. Cool completely.
• Frost with icing below.
• For the icing:
• Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
• With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
• Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
• To Assemble:
• Spread 1 cup icing on bottom cake layer.
• Repeat with second cake layer and additional 1 cup icing.
• Top with final cake layer and spread top and sides with remaining icing.
• To Decorate:
• Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
• Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.

ATK CHOCOLATE SHADOW CAKE

Steps:

• For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes. To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing. To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.