100 g of semi-sweet chocolate
2 cups of all-purpose flour
1 1/2 teaspoons baking soda
A pinch of salt
2/3 cup of unsalted butter or margarine
1 3/4 cups of granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups of cold water
For the filling:
1/2 teaspoon unflavored gelatin
1 tablespoon of cold water
1 cup of heavy cream
3 tablespoons of confectioners' sugar
2 tablespoons of melted semi-sweet chocolate
Glaze:
1 1/2 cups of semi-sweet chocolate, chopped into small pieces
3 tablespoons of unsalted butter or margarine
1/2 cup of cold heavy cream or sweetened condensed milk (120 ml) with 1/2 teaspoon of lemon juice
1 teaspoon vanilla extract
1 cup of confectioners' sugar sifted
100 g of semi-sweet chocolate
2 cups of all-purpose flour
1 1/2 teaspoons baking soda
A pinch of salt
2/3 cup of unsalted butter or margarine
1 3/4 cups of granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups of cold water
For the filling:
1/2 teaspoon unflavored gelatin
1 tablespoon of cold water
1 cup of heavy cream
3 tablespoons of confectioners' sugar
2 tablespoons of melted semi-sweet chocolate
Glaze:
1 1/2 cups of semi-sweet chocolate, chopped into small pieces
3 tablespoons of unsalted butter or margarine
1/2 cup of cold heavy cream or sweetened condensed milk (120 ml) with 1/2 teaspoon of lemon juice
1 teaspoon vanilla extract
1 cup of confectioners' sugar sifted
To make the cake: grease and lightly flour two round forms of 23 cm diameter and 5 cm height each
Melt the chocolate and let it cool
Mix the flour, baking soda, and salt
In a large bowl, cream together the butter or margarine, granulated sugar, and vanilla extract until well combined
Add the eggs one at a time, beating well after each addition
Add the melted chocolate, cold water, and alternate with the flour mixture, beating on low speed
Pour the batter into the prepared forms
Bake in a moderate oven (180°C) for about 55 minutes or until done
Let cool in the pans for 10 minutes before removing from pans and cooling completely
To assemble: cut each cake in half horizontally to form 4 layers
Prepare the filling by dissolving the gelatin in cold water and then mixing with heavy cream, confectioners' sugar, and melted chocolate until thickened
Distribute the filling between the layers
To make the glaze: melt the chocolate and butter or margarine, then whisk in the cold heavy cream or sweetened condensed milk and vanilla extract
Add the sifted confectioners' sugar and whisk until smooth and spreadable
Cover the cake
If desired, decorate with shaved chocolate and strawberries dipped in melted chocolate, served chilled.
