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bruno's chocolate cake with chocolate cream

(2 ratings)
Recipe by
linda mcdougal
cordova, TN
(2 ratings)

Ingredients For bruno's chocolate cake with chocolate cream

  • 9 lg
    eggs, separated, room temperature
  • 4 oz
    semisweet chocolate, melted
  • 1/2 c
    hot water
  • 2 c
    whipping cream
  • 2 Tbsp
    dark rum
  • GARNISH INGREDIENTS
  • 3 oz
    semi-sweet chocolate, melted
  • 3 oz
    white chocolate, melted
  • cocoa powder
  • CHOCOLATE CREAM
  • 1/2 oz
    amaretti (about 10 Italian macaroons, finely ground)
  • 1 Tbsp
    dark rum
  • 1/4 tsp
    vanilla extract
  • 1/4 tsp
    cream of tartar
  • 8 Tbsp
    sugar
  • 12 oz
    semisweet chocolate
  • 6 Tbsp
    unsalted butter, melted
  • 3 Tbsp
    cornstarch
  • 2 Tbsp
    cocoa, unsweetened
  • unsweetened chocolate leaves

How To Make bruno's chocolate cake with chocolate cream

  • 1
    Preheat oven to 375.
  • 2
    Butter and flour 3 9-inch round cake pans.
  • 3
    Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
  • 4
    Beat in rum and vanilla.
  • 5
    Beat whites with cream of tartar to soft peaks.
  • 6
    Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
  • 7
    Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
  • 8
    Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
  • 9
    Sift together cornstarch and cocoa; combine with ground amaretti.
  • 10
    Gently fold into the batter.
  • 11
    Divide batter among prepared pans.
  • 12
    Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
  • 13
    Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
  • 14
    For Chocolate Cream: Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
  • 15
    Whip cream until nearly stiff.
  • 16
    Gently fold chocolate mixture and rum into whipped cream.
  • 17
    To Assemble: set aside 1/4 of the chocolate cream for decorating the top of the cake.
  • 18
    Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
  • 19
    Measure height of the cake.
  • 20
    On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16 inch thick and as wide as the cake is high.
  • 21
    Repeat with melted white chocolate on another sheet of parchment.
  • 22
    Refrigerate until chocolate is firm but not brittle, about 15 minutes.
  • 23
    Cut chocolate crosswise into 3/4-inch-wide strips.
  • 24
    Refrigerate to refirm chocolate, about 15 minutes.
  • 25
    Carefully arrange strips alternately around edges of cake, gently pressing into icing.
  • 26
    Spoon reserved chocolate cream into pastry bag fitted with a number 3 round tip.
  • 27
    Pipe mixture into straight lines atop the cake.
  • 28
    Dust lightly with cocoa; refrigerate.
  • 29
    Garnish with chocolate leaves. (For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.)
  • 30
    Bring to room temperature before serving.

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