Ghirardelli Chocolate Cake
|Milk chocolate||6 Ounce|
|Boiling water||1⁄2 Cup (8 tbs)|
|Soft butter||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Unsweetened chocolate||2 Ounce|
|Powdered sugar||2 Cup (32 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Melt chocolate in boiling water.
Cream butter and sugar until light add egg yolks, one at a time, beating until very smooth.
Add chocolate and vanilla.
Sift flour, salt and soda.
Add alternately with buttermilk to chocolate mixture, beating well after each addition.
Beat egg whites stiff, fold into batter.
Pour batter into 3 greased 8 or 9 inch cake pans.
Bake in 350 degree oven 30 to 40 minutes, or until toothpick inserted in center comes out clean.
Cool on wire racks.
After cool, frost.
Melt chocolate over top of a double boiler.
Cream butter and sugar together.
Add chocolate, vanilla and salt.
Add enough of the milk to make good spreading consistency.
Spread frosting between bottom 2 layers and sides of cake.
Whip cream until stiff and spread on top layer.
Garnish with shaved chocolate.