CHOCOLATE CAKE
1 c Butter
2 1/2 c Granulated sugar
1 c Unsweetened cocoa
4 lg Eggs
2 3/4 c All purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
2 c Water
CREAM FILLING
1/2 c Granulated sugar
1/2 c Vegetable shortening
1/2 c Evaporated milk
1/3 c All purpose flour
1 ds Salt
1 ts Vanilla
GANACHE
10 oz Semisweet or bittersweet
-chocolate
1 c Heavy cream
CHOCOLATE CAKE: Preheat oven to 350 degrees. Grease 2 10 by 3 by 9-inch
cake pans or cupcake molds. Cream butter and sugar. Add cocoa and cream.
Add eggs, one at a time, creaming well after each addition. Sift together
dry ingredients. On first speed, add dry ingredients in three stages,
alternating with water, beginning and ending with dry. Mix only until well
blended- do not overmix. Pour into prepared pans and bake 35 to 45 minutes
or until done. Cool in pan before turning out.
CREAM FILLING: Cream sugar and shortening until light and fluffy. In
separate bowl, mix
milk and flour. Beat milk mix into sugar mix and beat until well blended.
Add salt and vanilla.
GANACHE: Melt chocolate in microwave or on top of double boiler. Bring
cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at
low or medium speed for approximately 5 minutes. Let cool thoroughly before
use, or refrigerate until ready to use. Ganache can be stored, covered, in
the refrigerator for one month. To use ganache, remove from refrigerator
and
soften at room temperature or in microwave until useful consistency.
TO ASSEMBLE: Cut cone-shaped hole in top of cupcake. Remove cone and cut
off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice
with soft ganache or icing.
Yields
8 Servings