I'm back with a Party Cake

My belated Pongal wishes to my dear readers and

friends..With the old computer still infected I got

a new one which was delivered few days back only..

But the frigid weather gave the kids a long weekend

and made me busy.And finally today I could sit

back with a party cake which I made for the New year

Party at our home..

I made this cake from Dorie Greenspans Baking - a great

book for baking. The pics are not that appealing , It was

taken in a hurry..But the taste was heavenly..

Ingredients

For the cake

All purpose flour - 1 1/3 cup

Unssweetened cocoa powder - 1/2 cup

Baking soda - 3/4 tsp

Baking powder - 1/2 tsp

Salt - 1/4 tsp

Unsalted butter - 10 tblsp

Brown sugar - 1/2 cup

Sugar - 1/2 cup

Eggs - 3

Vanilla extract - 1 tsp

Bitter sweet chocolate - 2 ounces ( melted and cooled)

Butter milk or whole milk - 1/2 cup

Boiling water - 1/2 cup

Mini chocolate chips - 2/3 cup ( I omit this )

For Frosting

Egg whites - 1/2 cup

Sugar - 1 cup

Cream of tartar - 3/4 tsp

Water - 1 cup

Vanilla extract - 1 tblsp

Method

• Preheat the oven to 350 F.Butter and dust two 8 " round pans.
• Sift together flour , cocoa , baking soda , baking powder and salt.
• Beat butter and sugar in a medium speed for 3 min or until soft and creamy.
• Add eggs one by one beating for 1 min after each addition.
• Beat in vanilla . Add the melted chocolate.
• Add the dry ingredients alternately with the butter milk.
• On low speed mix in the boiling water and stir in the choco chips if you use.
• Divide the batter evenly in two pans .Bake for 25 - 30 min.
• Cool the pan in the wire racks .When the cake reaches the room temperature slice each layer horizontally in haf .
• Set 3 layers aside and crumble the fourth layer.

For frosting

• Put the sugar , cream of tartar and water in a small sauce pan . Bring the mixture to boil over medium heat , cover the pan and boil for 3 min. The syrup should reach 242 F or soft ball consistency.
• While the syrup is cooking start beating the egg whites.When it reaches the shiny peaks slowly pour the hot syrup over the egg mixture.
• Add vanilla extract and keep beating until it reaches room temperature .
• The result will be smooth , shiny frosting.

To Assemble the cake

• Put a bottom layer cut side up . Cover the layer generously with frosting.
• Top with second layer , cut side up and frost it . Finish with the third layer cut side down and frost the sides and top of the cake.
• Cover the entire cake with chocolate cake crumbs, gently pressing the cake into the filling with fingers.
• Refrigerate the cake for about 1 hour before serving.

It sounds like a lengthy process but when you have

all things around it is not all difficult . I prefer this cake because

we need not worry about uneven , smooth and neeat frosting. All my flaws

are covered entirely by the crumbs.