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chiqui_new_orleans's picture


Recipe courtesy Tim Payne (with Minor additions by Chiqui Collier...LOL)

3/4 cup shortening
4 cups, plus 2 tablespoons unbleached flour
3 3/4 cups sugar
1 1/2 teaspoons baking soda
5 heaping tablespoons cocoa
3 large eggs
1 1/2 teaspoons vanilla
1 3/4 cups boiling water

Preheat the oven to 350 degrees.

Prepare 2 (10 or 12 inch) cake pans, greased and floured, bottom lined with waxed or parchment paper. Cut the shortening into the dry ingredients. In a large coffee (10 oz.)mug, place 3 eggs. Fill the mug the rest of the way with milk and add to the dry mix in the bowl. Then add another 1/2 mug of milk. Add the vanilla, and boiling water. Mix for 2 minutes on medium speed.Scrape down sides of bowl. Pour into prepared pans. Bake at 350 degrees for 45 to 55 minutes or until a cake tester comes out clean. Remove from oven and let cool in pan for 15 minutes. Remove from pans, remove waxed paper and let cool completely.

Soaking Syrup (Chiqui's Addition)

1 cup sugar
1/2 cup water
1 cup coffee liqueur (Like Kahlua..I prefer one called Copa De Oro from Mexico...great flavor and half the price of Kahlua) OR Framboise if preferred.

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer 10 full minutes. Cool slightly and carefully pour half of the syrup onto each cake layer. Cool completely before proceeding.

Chocolate Buttercream filling:

1 (12-ounce) package semisweet chocolate chips
3 egg whites
1 1/2 cups superfine granulated sugar
1 1/2 pounds butter, room temperature
1 teaspoon vanilla
2 tablespoons coffee liqueur (Chiqui's addition)

In a double boiler melt the chocolate,stir in liqueur; remove from boiler and put aside. In the double boiler place the 3 egg whites and sugar and cook over medium heat until warm to the touch and sugar is dissolved. Place mixture in large mixing bowl and beat until cool. Add the melted chocolate.

When cool, add the butter and vanilla. Mix until fluffy. Use the mixture as a filling and first layer of frosting on the entire cake (save a little to decorate the top of the cake..about 3/4 - one cup). Place the cake with the buttercream in the freezer for 1/2 hour to firm up before covering with the ganache.

Chocolate Ganache:
2 cups whipping cream
2 tablespoons butter
2 (12-ounce) packages semisweet chocolate chips.

In a saucepan mix and bring to a simmer the whipping cream and butter. Add
in the chocolate chips and stir until smooth. Let sit until cool. Frost (POURED MINE while ganache was very slightly warm) cake with the ganache.

NOTE Chiqui's addition: Decorate the cake as desired with the reserved buttercream. I used a long slicing knife and gently pressed it into the cake to divide it into 16 slices. Then I put the buttercream in a pastry bag fitted with a star tip (#17) and starting at the outer edge of the cake within the marks I had made; I made a tight zig-zag design ending with a straight line in the center of the cake. After all 16 were done, I topped the center with a rosette of buttercream and a fresh Raspberry.....also placed fresh raspberries around the bottom of the cake every inch or so.

NOTE FROM CHIQUI: I made this cake using half the recipe for the batter and it filled two 9"cake pans beautifully!! I made the full recipe of buttercream and had a lot left over....half the recipe would have been fine....made half recipe of the ganache, too.....just enough to cover the cake (9")

MEAN_CHEF's picture

(post #38234, reply #1 of 2)

Who voted this in?

chiqui_new_orleans's picture

(post #38234, reply #2 of 2)

OHHHHHH Pipe down , Honey, me its great....!!!!!!!!!!!But if necessary...I'll get a signed testimonial from Princess and my niece, the groom and the lady at Mervis Diamonds who just had to have it for her Anniversary....and then there are the 30 people who sampled it at the 50th birthday party!!! Or.....if you were really a nice could make it and vote for it, too!!!!

Luv ya, Sugah!!