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1
Chocolate Cake: Beat eggs with sugar at high speed 5 minutes.
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2
Sift together cake flour, all purpose flour, baking powder and cocoa; fold into egg batter.
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3
Pour batter into a greased and floured 10-inch pan.
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4
Bake at 350F about 1 hour or until cake begins to separate from sides of pan.
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5
Remove cake from the pan while still warm.
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6
Wrap in plastic wrapping and place in the freezer.
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7
Chocolate Butter Cream: Place sugar and egg whites in the top of a double boiler and heat until sugar dissolves.
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8
Beat at high speed until meringue peaks form.
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9
Gradually add softened butter and continue whipping.
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10
Add vanilla and melted chocolate until well blended.
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11
Whipped Cream Frosting: Combine cream, sugar, and vanilla; whip at high speed until stiff peaks form.
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12
To assemble cake: Slice frozen cake horizontally into thirds.
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13
Spread one-third of the butter cream on the top of the first layer.
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14
Place the second layer above that and spread one-third of the butter cream on top, reserving the remaining one third butter cream for decoration.
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15
Place the third layer of the cake in place.
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16
Cover entire cake, including sides, with the whipped cream frosting.
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17
Decorate top center of cake with shaved bits of semisweet chocolate.
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18
Using a pastry bag with a medium star tip,make rosettes around the circumference of the cake using the remainder of the butter cream.
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19
Finally, place chocolate squares around the side of the cake.
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20
To make chocolate squares, spread a thin layer of melted semi-sweet chocolate onto waxed paper then place in refrigerator to harden.
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21
Cut chocolate into 1-1/2-inch square.
