{"id":71,"date":"2005-10-20T14:55:00","date_gmt":"2005-10-20T14:55:00","guid":{"rendered":"https:\/\/hecate.ca\/?p=71"},"modified":"2024-01-24T15:01:03","modified_gmt":"2024-01-24T15:01:03","slug":"sky-high-spiced-chocolate-cake-with-chocolate-almond-cream","status":"publish","type":"post","link":"https:\/\/hecate.ca\/index.php\/2005\/10\/20\/sky-high-spiced-chocolate-cake-with-chocolate-almond-cream\/","title":{"rendered":"Sky-High Spiced Chocolate Cake with Chocolate Almond Cream"},"content":{"rendered":"\n

Cake<\/strong>
3 cups sifted cake flour
1 1\/2 teaspoons baking soda
1 1\/2 teaspoon cinnamon
1 teaspoon salt
1\/4 teaspoon ground cloves
1 cup unsalted butter, room temp.
1 3\/4 sugar
3 egg yolks, room temp.
4 ounces unsweetened chocolate, melted and cooled
1 1\/2 teaspoon vanilla extract
2 cup buttermilk, room temp.<\/p>\n\n\n\n

Chocolate Almond Cream<\/strong>
3 cup whipping cream
6 tablespoon amaretto liqueur
1-1\/2 teaspoon vanilla extract
1\/4 teaspoon cinnamon
12 ounces bittersweet (not unsweetened) or semisweet chocolate, melted<\/p>\n\n\n\n

Chocolate Filling<\/strong>
8 ounces bittersweet (not unsweetened) or semisweet chocolate
1\/2 cup unsalted butter
3 tablespoon water<\/p>\n\n\n\n

Decoration<\/strong>
1 cup finely chopped toasted almonds
2 cup very coarsely chopped toasted almonds<\/p>\n\n\n\n

Cake<\/h2>\n\n\n\n

Preheat oven to 350F. <\/p>\n\n\n\n

Butter and flour bottoms only of three 8 inch round cake pans. <\/p>\n\n\n\n

Sift first 5 ingredients into bowl. Using an electric mixer, cream butter in another bowl until thick and almost fluffy. Gradually beat in sugar and continue beating until mixture triples in volume. <\/p>\n\n\n\n

Beat in yolks 1 at a time. <\/p>\n\n\n\n

Blend in chocolate and extracts. <\/p>\n\n\n\n

Add 1\/3 of dry ingredients and mix to incorporate. <\/p>\n\n\n\n

Add half butter milk and mix just to incorporate. <\/p>\n\n\n\n

Repeat with remaining dry ingredients and butter milk, beginning and ending with the dry ingredients. <\/p>\n\n\n\n

Divide batter among the three pans evenly. Bake until tester comes out clean, about 35 minutes. <\/p>\n\n\n\n

Cool in pan 10 minutes. Turn onto racks and cool completely. (Can be prepared up to three months in advance, wrapped and frozen. Thaw before assembling.) <\/p>\n\n\n\n

Cream<\/h2>\n\n\n\n

Scald first four ingredients in heavy medium saucepan. Remove from heat. Whisk in melted chocolate and continue whisking until smooth. Cover and refrigerate at least 8 hours. (Can be made 1 day ahead.)<\/p>\n\n\n\n

Filling<\/h2>\n\n\n\n

Melt chocolate and butter in water in top of double boiler over gently simmering water, stirring frequently. Keep filling warm.<\/p>\n\n\n\n

Assemble<\/h2>\n\n\n\n

Using electric mixer, beat chocolate almond cream until soft peaks form. <\/p>\n\n\n\n

Using a long, serrated knife, cut each cake layer in half. <\/p>\n\n\n\n

Set 1 half on platter, top side down. Spread with 2-1\/2 tablespoon warm chocolate filling. Sprinkle with generous 3 tablespoon finely chopped almonds. Spread with 1\/3 cup chocolate almond cream. <\/p>\n\n\n\n

Repeat layering process 4 more times, ending with cake. <\/p>\n\n\n\n

Frost top and sides with remaining chocolate almond cream. Press coarsely chopped almonds onto sides of cake. <\/p>\n\n\n\n

Cool remaining filling to lukewarm. Drizzle 1\/3 cup decoratively over cake (reserve remaining filling for other uses, be creative). <\/p>\n\n\n\n

Chill cake well. <\/p>\n\n\n\n

Remove from refrigerator 15 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cake3 cups sifted cake flour1 1\/2 teaspoons baking soda1 1\/2 teaspoon cinnamon1 teaspoon salt1\/4 teaspoon ground cloves1 cup unsalted butter, room temp.1 3\/4 sugar3 egg yolks, room temp.4 ounces unsweetened chocolate, melted and cooled 1 1\/2 teaspoon vanilla extract2 cup buttermilk, room temp. Chocolate Almond Cream3 cup whipping cream6 tablespoon amaretto liqueur1-1\/2 teaspoon vanilla extract1\/4 teaspoon cinnamon12 ounces bittersweet (not unsweetened) or semisweet chocolate, melted Chocolate Filling8 ounces bittersweet (not unsweetened) or semisweet chocolate 1\/2 cup unsalted butter3 tablespoon water…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-71","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/posts\/71","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/comments?post=71"}],"version-history":[{"count":1,"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/posts\/71\/revisions"}],"predecessor-version":[{"id":72,"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/posts\/71\/revisions\/72"}],"wp:attachment":[{"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/media?parent=71"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/categories?post=71"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hecate.ca\/index.php\/wp-json\/wp\/v2\/tags?post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}