Austrian Chocolate Ecstasy Cake
How to Make Austrian Chocolate Ecstasy Cake
- Preheat oven to 350 degrees. Grease two 9 inch round cake pans and line them with wax paper, grease paper. In a 3 quart saucepan, melt chocolate and butter, remove from heat. With wooden spoon, beat in eggs. Stir in sugar, milk, vanilla and salt. Sift flour and baking powder, add to sugar mixture, stir until smooth (be sure all white lumps of flour have dissolved, this is important or you will have white little lumps in your cake). Add nuts. Pour in pans and bake for 30 to 35 minutes. Cool in pans for 5 minutes. Remove from pans, remove paper. Cool
- Fudge Filling: Make at least 1 hour before assembling
4 ounces semisweet chocolate
1/4 cup butter
1/2 cup powdered sugar
1/3 cup milk
Melt chocolate and butter in small saucepan over low heat. Remove. Stir in powdered sugar, then milk. I have found that the filling needs to be thick, so keep adding more powdered sugar to make it thicker, or it will run over the edge of the cake when the top layer is applied. Chill 50 minutes, or until spreading consistency. At this point if you want you could go ahead and put the Filling between the two cake layers, then refrigerate and do Chocolate Cream the next day.
- Chocolate Cream: Make 35 minutes before assembling.
2 cups whipping cream
1 teaspoon vanilla extract
1 cup powdered sugar
2/3 cup unsweetened cocoa
In a large mixer bowl, place cream, powdered sugar and vanilla. Sift cocoa over cream, stir in. Refrigerate for 30 minutes. At high speed, beat mixture until stiff peaks form.
To assemble: Place one layer of cake crust side up and top with Fudge Filling. Place second layer crust side down over Filling. Cover top and sides with Chocolate Cream. Refrigerate and chill thoroughly before serving.
Its better after sitting, refrigerated, so I make the cake one day, the next day I make the Fudge Filling and Chocolate Cream and serve it that day or the next. I sometimes refer to it as my 3 day cake.