We celebrated my husbands birthday last week, which meant I had a good excuse to make Chocolate Ugly Cake. This cake is so good! Besides the thousands of calories in each piece, the only bad thing about it is the mess. I used 6 mixing bowls, a double boiler and about 5 smaller bowls to seperate my eggs. I had to clean my beaters numerous times during the process and I was left with a giant mess. It was soooo worth it though! My hubby loves raspberry filling in his chocolate cake. This was the first time we have ever added raspberry pie filling. 
I put it between the layers of cake and mousse. (This picture shows the last time I made it without the raspberry filling.) It was so yummy! I'm trying to be a good girl and not eat it all but it is way hard.
I put it between the layers of cake and mousse. (This picture shows the last time I made it without the raspberry filling.) It was so yummy! I'm trying to be a good girl and not eat it all but it is way hard. Here is the recipe. I wish I could take credit for creating something this heavenly but I actually found this recipe in the newspaper years ago.
CHOCOLATE UGLY CAKE
UGLY BATTER:
8 (1-ounce) squares
semi-sweet baking chocolate
6 tablespoons butter
6 egg yolks
4 egg whites
½ teaspoon salt
¼ cup sugar
CHOCOLATE MOUSSE
FROSTING:
1 cup heavy cream, whipped
2 egg yolks
½ cup sugar (divided use)
2 egg whites
6½ (1-ounce) squares semi sweet baking chocolate
4 tablespoons butter
PREPARE BATTER: Preheat oven to 300 degrees. Fit bottoms of two 9-inch springform pans with circles of waxed paper and set aside.
Melt chocolate and butter in top of double boiler over simmering water. Cool. Pour chocolate mixture into large mixing bowl. Place egg yolks in small mixing bowl and whisk lightly. Whisk yolks into chocolate and set aside.
In small bowl of mixer, beat egg whites. As whites begin to stiffen, add salt and sugar and continue beating until whites are stiff and glossy, about 1 to 1/2 minutes. Fold egg whites into chocolate mixture. Divide batter evenly between prepared cake pans and bake in oven 20 to 25 minutes. Cake is done when toothpick inserted in center comes out clean. Remove cake from oven and cool. (The cake WILL drop. Don't panic! It is supposed to do that.)
PREPARE CHOCOLATE MOUSSE FROSTING: Whip cream and set aside. Place egg yolks and 1/4 cup sugar in small bowl of mixer and beat until frothy and doubled in volume. Set aside. In large bowl of mixer, beat egg whites. Add 1/4 cup sugar and beat until whites are stiff and glossy. Set aside. Melt chocolate and butter in top of double boiler over simmering water. Stir a bit of hot chocolate into yolks and immediately stir back into chocolate mixture in double boiler. Stir continuously. When mixture begins to thicken, slowly pour hot chocolate over egg whites, folding gently to combine. Cool. Gently fold in whipped cream.
TO FROST CAKE: Spread Chocolate Mousse Frosting overtop of first cake layer. Top with second cake layer. Frost and refrigerate. Makes one 9-inch round flat cake, so rich it will yield 12 to 16 slices. (For variation, spoon several tablespoon of pie filling over cake layers under the frosting.)
UGLY BATTER:
8 (1-ounce) squares
semi-sweet baking chocolate
6 tablespoons butter
6 egg yolks
4 egg whites
½ teaspoon salt
¼ cup sugar
CHOCOLATE MOUSSE
FROSTING:
1 cup heavy cream, whipped
2 egg yolks
½ cup sugar (divided use)
2 egg whites
6½ (1-ounce) squares semi sweet baking chocolate
4 tablespoons butter
PREPARE BATTER: Preheat oven to 300 degrees. Fit bottoms of two 9-inch springform pans with circles of waxed paper and set aside.
Melt chocolate and butter in top of double boiler over simmering water. Cool. Pour chocolate mixture into large mixing bowl. Place egg yolks in small mixing bowl and whisk lightly. Whisk yolks into chocolate and set aside.
In small bowl of mixer, beat egg whites. As whites begin to stiffen, add salt and sugar and continue beating until whites are stiff and glossy, about 1 to 1/2 minutes. Fold egg whites into chocolate mixture. Divide batter evenly between prepared cake pans and bake in oven 20 to 25 minutes. Cake is done when toothpick inserted in center comes out clean. Remove cake from oven and cool. (The cake WILL drop. Don't panic! It is supposed to do that.)
PREPARE CHOCOLATE MOUSSE FROSTING: Whip cream and set aside. Place egg yolks and 1/4 cup sugar in small bowl of mixer and beat until frothy and doubled in volume. Set aside. In large bowl of mixer, beat egg whites. Add 1/4 cup sugar and beat until whites are stiff and glossy. Set aside. Melt chocolate and butter in top of double boiler over simmering water. Stir a bit of hot chocolate into yolks and immediately stir back into chocolate mixture in double boiler. Stir continuously. When mixture begins to thicken, slowly pour hot chocolate over egg whites, folding gently to combine. Cool. Gently fold in whipped cream.
TO FROST CAKE: Spread Chocolate Mousse Frosting overtop of first cake layer. Top with second cake layer. Frost and refrigerate. Makes one 9-inch round flat cake, so rich it will yield 12 to 16 slices. (For variation, spoon several tablespoon of pie filling over cake layers under the frosting.)
1 comment:
this cake recipe sounds so good as i do have to try this. I love the cook and bake and will have to give this one a go myself. many thanks for the recipe.
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