Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Chocolate Oblivion
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- #13953
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 1/2 teaspoons instant espresso or coffee
1 cup hot water
2 cups cake flour
3 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
salt
8 eggs
1 cup sour cream
1/2 cup oil
2 1/2 teaspoons vanilla extract
15 tablespoons butter
12 ounces semisweet chocolate
3 ounces unsweetened chocolate
1 1/2 cup heavy cream
directions
Heat oven to 350 degrees F. Butter and flour two 9" round cake pans.
Dissolve espresso in hot water. Cool.
Combine flour, 2 cups sugar, the cocoa, soda, baking powder and 3/4 teaspoon salt.
Add espresso, 2 eggs, the sour cream, oil, and 1 teaspoon vanilla.
Beat on medium speed 2 minutes. Pour into pans.
Bake until cake pulls away from sides of pan, 25 to 30 minutes. Cool on racks, about 10 minutes.
Remove from pans. Cool completely.
Chop 9 ounces semisweet chocolate and the unsweetened chocolate.
Melt 12 tablespoons butter over low heat. Off heat, stir in chopped chocolate until smooth.
Separate remaining eggs. Gradually beat 3/4 cup sugar into yolks. Slowly beat in 1 teaspoon vanilla and the chocolate mixture.
Beat the egg whites with a pinch of salt until they hold soft peaks. Gradually beat in 6 tablespoons of the sugar and continue beating to stiff peaks.
Beat 3/4 cup of the cream until almost stiff and fold into the chocolate mixture. Set aside 4 cups of this mousse.
Cut the cakes in half horizontally to make 4 thin layers. Put 2 layers on separate plates. Spread each with 2 cups of the reserved mousse. Chill until firm, about 20 minutes or freeze for 10 minutes.
Top each with a second cake layer and refrigerate.
Beat remaining 3/4 cup cream with 1/4 cup sugar and 1/2 teaspoon vanilla until stiff. Spread the whipped cream over one of the layered cakes. Chill until firm, about 30 minutes.
Top with the second layered cake. Chill until firm, at least 20 minutes.
Stir the remaining mousse to soften and spread over top and sides of cake.
Melt the remaining 3 ounces semisweet chocolate with the remaining 3 tablespoons butter over low heat. Drizzle the melted chocolate over the top and around the edge of the cake.
added by
Linda2TX
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 5, 2018
This cake is a must for chocoholics. It's time consuming but the outcome is well worth it. I've made this recipe twice and got great reviews. I originally found this recipe in the First magazine February 18, 1991 issue. I'm making it again this year for Christmas.
April 18, 2008
I found this recipe in a magazine in a doctor's waiting room when I was 12 years old. The picture looked so good I was just dying to try it and my mother was brazen enough to tear the page out and take it home with us. I made it for her birthday every year until some time in my late teens it disappeared. I was so elated to find it here, just days before her birthday! This is a fantastic, rich cake for chocolate enthusiasts. It has such a great blend of different chocolate flavors and textures it's hard to not like it and it really does serve a LOT of people; it's so rich you only need a thin slice. Although it looks daunting, and you need several hours due to all the chilling time required, if you have the patience even a twelve year old can make this cake - believe me, because I did it!