Not Your Child's Chocolate Cake



This one is not virgin. The foreplay is long and a sleep over is required before your tongue can taste it. If you are in the mood for a quickie, this one is not for you. Using some juice and embellishment can turn any innocent chocolate cake into an adult’s only treat. 


 Chocolate, heavy cream, and Irish Cream come together here to make one of my favorite desserts.  For this treat you will need three thin layers of chocolate cake.  You can use your favorite chocolate cake recipe, a mix, or store bought cake. I love Hershey’s “Perfect Chocolate” chocolate cake recipe. Since I saw it years ago on the Martha Stewart Show, I’m a convert for life.  


 To create the three layers, simply split the batter between three round baking pans. I use Pyrex pie baking pans. To help the cake come out easily I use oil spray and parchment paper: spray the pan and place inside the parchment paper; this layer of oil makes the paper stick to the pan and stay in place.  Spray the parchment paper to make it easier to release the cake after the baking.  The Hershey’s recipe yields six cups of batter, so pour two cups into each pan.  I baked it in the recommended temperature of 350F/180C but only for 15 minutes.



NYC’s Chocolate Cake Embellishment



Three thin layers of chocolate cake
32oz/1 litter heavy cream (two 1 pint containers)
½ cup powdered sugar
2 tbsp vanilla extract
7oz/200gr dark chocolate (two bars)
1 ½ cup Irish cream (like Baileys)

Grate the chocolate. You can use a hand grater or a food processor for that.


Whip heavy cream with powdered sugar until you receive a fluffy cream. Add vanilla extract and fold carefully.

On a flat plate place one layer of chocolate cake, face down. Soak it with ½ cup of Irish cream. 


Spread about 1 ½ cup of heavy cream. 


Repeat the process with the next two layers. 


Cover the side of the cake with the rest of the cream. 


Cover cream on the cake with grated chocolate. The best way to add the chocolate to the side is by taking handful of it and stick it to the cream.



To cover the cake create two long stripes of aluminum foil, place one on top of the other creating a cross shape. Place the cake in the middle. Close one piece of the foil from both sides of the cake, repeat it with the other foil. 



Let the cake rest overnight in the fridge before serving.

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