Chocolate Shadow Cake Recipes

CHOCOLATE SHADOW CAKE RECIPE - (4.2/5)

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.

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.

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:

• Heat oven to 350 F. Butter and flour two (9-inch) round cake pans and set aside.
• In a large bowl, cream together butter and 1 3/4 cups sugar until light and fluffy.
• In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt.
• Add flour mixture alternately with buttermilk into the butter-sugar mixture, combining well. Beat 2 minutes at low speed of electric hand-held mixer. Add eggs, and vanilla, and beat an additional 3 minutes.
• Pour into prepared pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.
• Combine 2 egg whites, 1 1/2 cups sugar, 1/8 teaspoon salt, and light corn syrup in the top of a double boiler set over rapidly simmering water.
• Beat with an electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract and set aside.
• In a microwave-safe bowl, melt the chocolate and shortening together 30 seconds at a time, mixing until smooth.
• Cool slightly and set aside.
• Fill cake layers with frosting, then frost the sides and top of the cake.
• Drizzle the chocolate shadow glaze over the frosting, allowing some of the chocolate mixture to run down the sides of the cake.