To Make cake layers- Preheat oven to 350°F. Grease four 9-inch
circular cake pans and line bottoms of circles with a piece of
parchment paper.
Melt chocolate with water in a small heavy saucepan over very low
heat, stirring. Cool to lukewarm.
In your stand mixer, beat yolks, 2/3 cup sugar, and salt until thick
and pale for about 5 minutes. Stir in melted chocolate until
combined. In a separate HUGE bowl, beat 12 egg whites until they
hold stiff peaks (clean your beaters). I use hand held mixer with a
very large stainless steel bowl for this-
Add remaining sugar and beat until whites just hold stiff peaks. Fold
one third of whites into melted-chocolate mixture, then fold in
remaining whites carefully
Spread batter evenly over four baking pans. Bake until the cake
has puffed and the top is dry to the touch, maybe 16 minutes. I
rotated my cake pans once to ensure they cooked evenly. Once the
cake is done, cool the cake pans on cooling racks for about 10
minutes.
If you wish, sift cocoa powder over top of cake layers. Then place a
piece of waxed paper over the top of the cake pans. Place a cookie
sheet over paper and invert cake onto it, gently peeling off wax
paper lining. For best results, place all of the layers in the freezer
for at least 2 hours or until they are firm enough to be carefully
lifted without breaking.
In order to make the filling- In a clean large bowl, beat cream with
powdered sugar and Grand Marnier (or cocoa powder) until it just
holds stiff peaks.
To assemble the cake-
Bring first cake layer out of the freezer (leave the others in the
freezer until you are ready for them) and arrange on your cake
plate, cocoa side down. Spread 1/4 of filling evenly over the cake
layer. Bring the next cake layer out of the freezer, placing it gently
over the filling, again cocoa side down. Repeat until the cake is
assembled!
Keep cake in the refrigerator until serving time. The cake layers
should thaw after about 2-3 hours of being in the refrigerator and
the cake will be ready to serve.
Originally Submitted
2/4/2015
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