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Ingrédients
- 3 (9 inch) Chocolate Cake Layers
- 3/4 c. raspberry jam
- Chocolate Buttercream
- 12 chocolate truffles
- Chocolate sprinkles
- 1 c. unsifted unsweetened cocoa
- 2 c. boiling water
- 2 3/4 c. sifted flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking pwdr
- 1 c. butter, softened
- 2 1/2 c. sugar
- 4 large eggs
- 1 1/2 teaspoon vanilla extract
- 3/4 pound soft butter
- 2 c. sifted confectioners' sugar
- 3 egg yolks (unbeaten)
- 6 ounce semisweet chocolate pcs
- 1/2 c. walnuts
- 3 (1 ounce size) sqs. semi-sweet chocolate
- 2 T heavy cream
- 3/4 c. confectioners' sugar
- 1 T Grand Marnier, Cointreau, or possibly rum
- 1/3 c. chocolate sprinkles
Préparation
- Place 1 layer on cake plate. Spread with raspberry jam. Place second layer on top. Spread with 1 cup Buttercream. Top with third layer. Reserve 3/4 cup Buttercream for decoration. Frost with remaining Buttercream. Swirl decorating comb around outside.Place reserved Buttercream in pastry bag with a number 30 star top. Decorate cake top with truffles, sprinkles, and Buttercream ruching. Press chocolate sprinkles onto lower 2/3 of cake side.
- In medium bowl, put together cocoa and boiling water, mixing with wire whisk till smooth. Cool completely. Sift flour with baking soda, salt, and baking pwdr. Preheat oven to 350 degrees. Grease well and lightly flour three 9 x 1 1/2 inch layer cake pans. In large bowl at high speed, beat butter, sugar, large eggs and vanilla, scraping occasionally till light, about 5 min. At low speed, beat in flour mix (fourths) alternately with cocoa mix (thirds), beginning and ending with flour. Don't overbeat.Pour batter into pans, dividing equally. Bake 25-30 min or possibly till surface springs back when gently touched. Cook in pans 10 min. Carefully loosen sides with spatula; remove and cool.
- With electric mixer at medium speed, beat butter till fluffy. Gradually beat in confectioners' sugar, then beat in egg yolks, one at a time, till very fluffy. In top of double boiler, heat chocolate pcs. Remove to cool completely. Then beat chocolate into butter mix, beating till spreading consistency.
- Grind nuts. Line bottom of 9 x 5 x 3 inch loaf pan with waxed paper. In small, heavy saucepan put together chocolate and cream. Heat over low heat just till chocolate is melted. Remove from heat. In medium bowl, put together nuts and sugar. With wooden spoon, stir till combined. Stir in chocolate mix and liqueur to put together well.Put into prepared pan. Chill till hard. Shape in 30 round balls. Roll in sprinkles. Store, covered, in refrigerator till ready to use.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2762g | |
| Calories 10163 | |
| Calories from Fat 5420 | 53% |
| Total Fat 622.28g | 778% |
| Saturated Fat 370.1g | 1480% |
| Trans Fat 0.0g | |
| Cholesterol 2060mg | 687% |
| Sodium 8010mg | 334% |
| Potassium 2871mg | 82% |
| Total Carbs 1135.41g | 303% |
| Dietary Fiber 65.2g | 217% |
| Sugars 710.29g | 474% |
| Protein 113.75g | 182% |
