-
1
Cake:.
-
2
Preheat oven to 350F with rack in the center.
-
3
Cream the sugar and butter together at the low speed of a stand mixer until mixture becomes creamy and light in texture.
-
4
Add eggs and yolks one at a time, letting each fully incorporate before adding the next.
-
5
Whisk the dry ingredients togethe in a bol.
-
6
Combine the wet ingredients.
-
7
With mixer still on low, alternately add dry and wet ingredients to butter mixture, beginning and ending with dry.
-
8
(Don't wait for the ingredients to be fully mixed in before adding the next.)
-
9
Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds.
-
10
Coat a 15 cup Bundt pan with nonstick-four spray, pour in the batter and smooth the top.
-
11
(if your pan is smaller, fill 3/4 full and make cupcakes).
-
12
Bake 55 to 60 minutes until a skewer in the middle comes out with just a few crumbs on it.
-
13
(Decrease baking time by about 15 minutes for a 10-12 cup pan).
-
14
Cool cake in the pan for 5 minutes, then invert onto a flat surface and cool to room temperature.
-
15
Wrap in plastic and store at room temperature for 1 day or freeze up to 1 month.
-
16
Frosting:.
-
17
Boil sugar and water over medium heat until it reaches 245F As it cooks, begin the meringue so it is ready at the same time the syrup is ready.
-
18
Whip whites with a wire wyhisk in a stand mixer on high.
-
19
Mix until they reach stiff peaks, 1 to 2 minutes.
-
20
Sprinkle in 1/4 cup sugar; beat to incorporate.
-
21
Try not to let the meringe sit for mor than a minute or so.
-
22
Slowly pour the hot sugar syrup into the meringue in a steady stream with the mixer on high.
-
23
Continue beating the frosting for 10 to 12 minutes, until the outside of the bowl reaches room temperature.
-
24
The frosting will be thick and glossy white.
-
25
Beat in butter by tablespoons; this should take about 2 minutes.
-
26
The butter will deflate the frosting.
-
27
(If the frosting seperates, then the butter may have been too cool or the bowl too warm.
-
28
Keep beating and it will eventually come together.
-
29
).
-
30
Add in the chocolate and vanilla extract.
-
31
Split cake in half (parallel to the bottom) and fill and frost.
-
32
Garnish with colcolate curls, sifted cocoa or sifted powdered sugar.
-
33
Serve room temperature.
