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1
Methods-- Syrup.
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2
Place all syrup ingredients into saucepan and bring to a boil.
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3
Remove from the heat and let cool-- Set aside.
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4
In a bowl over simmering hot water melt the chopped milk choolate -- remove .and set aside to cool.
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5
Filling.
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6
In large mixer bowl, beat mascarpone until fluffy.
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7
In a large bowl over simmering hot water, whisk egg yolks, with 1/4 cup of the sugar-- until when touched with finger it is warm to hot to the touch and has slightly doubled and pale yellow-- whisking continually Remove the yolks from heat and add into the mascarpone mixture.
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8
On low speed add the cooled chocolate-- and mix well.
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9
In large mixer bowl beat the egg whites to soft peaks.
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10
Add the last of the sugar and beat until firm peaks.
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11
Finally fold the mascarpone/chocolate mixture into the egg whites, and combine add the Kahlua and rum.
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12
Refrigerate, until cakes are cooled and need assembly-- Cakes-- Sift the one cup of the sugar with the flour, baking powder, soda and salt, and cocoa.
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13
set aside.
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14
Beat the egg yolks with electric mixer on high speed two minutes until thick and pale yellow.
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15
On a lower speed pour in the oil, and vanilla and water.
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16
Gradually add the sifted dry ingredients then turn up speed for a few turns to mix well.
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17
Set aside.
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18
Beat egg white with the last 1/2 cup sugar until shiny soft peaks.
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19
Fold whites into the batter.
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20
Pour into greased and floured 9 inch pans (2) Bake until tester comes away clean and cake starts to pull away from sides of pan-- 350 degrees.
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21
Remove and cool on rack-- Method of assembling cake-- Using a 9 inch spring form cake tin.
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22
Cut cakes into four layers, (can leave into two if desired, but I like thinner layers--) place one layer into spring form pan, fitting-- brush syrup cooled mixture over first layer-- DO NOT SATURATE or MAKE SOGGY-- just a small amount to soak in is needed-- Spread a layer of chocolate cream over.
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23
Place next layer of cake,.
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24
brush with syrup-- spread layer of cream.
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25
Do this until all layers are used topping with the last layer of cake and brushing with syrup.
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26
Note;; if you have filling left, can place this over top-- or leave top as a cake layer-- and then cover with fresh whipped cream when serving-- and sprinkle with cocoa powder and grated milk chocolate-- Cover and refrigerate for at least three hours before serving--.
