1 recipe of baked cake, with a 9.5-inch diameter
1 cup of confectioner's sugar
1/2 cup of unsalted butter or margarine at room temperature
160g of melted bittersweet chocolate
1 teaspoon of vanilla extract
4 eggs
1 cup of cold heavy cream or whipped topping, thawed
2 tablespoons of confectioner's sugar
1 recipe of baked cake, with a 9.5-inch diameter
1 cup of confectioner's sugar
1/2 cup of unsalted butter or margarine at room temperature
160g of melted bittersweet chocolate
1 teaspoon of vanilla extract
4 eggs
1 cup of cold heavy cream or whipped topping, thawed
2 tablespoons of confectioner's sugar
In a small bowl, beat 1 cup of confectioner's sugar with 1/2 cup of unsalted butter or margarine at room temperature, using low speed until smooth
Add the melted chocolate and vanilla extract
Increase speed and add eggs one at a time, after each addition
Pour this mixture into the cake batter and cover with plastic wrap or aluminum foil
Place in the freezer for several hours or overnight
Remove from the freezer 15 minutes before serving
Remove plastic wrap or foil
In a chilled bowl, beat the heavy cream with 2 tablespoons of confectioner's sugar until stiff peaks form
If desired, use thawed whipped topping instead of chilled heavy cream
Top the cake and decorate with chocolate shavings.
