Deca Chocolate Cake

DECA CHOCOLATE CAKE

We hold many Forums at the Ritz Carlton Chicago. This is a Four Seasons property (despite the name) and is a fantastic place to stay and meet. The service is great, the price is right, Christian Folse takes super care of me, and the Deca cake is to die for.

Chocolate cake:

1/ 4 cup water

1/ 3 cup Dutch process cocoa powder

2 1/ 8 cups water

1 3/ 4 cups sugar

2 1/ 3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 cup buttermilk

1/ 2 cup vegetable oil

2 eggs

Preheat oven to 325F. Boil the water, whisk in the cocoa and boil again. Remove from heat. Sift dry ingredients. Combine oil, buttermilk and eggs. Add wet ingredients to dry ingredients and mix until smooth. Pour into 2 8” round cake pans sprayed with Pam. Bake 25- 30 minutes or until toothpick comes out clean. Cool.

Filling:

3 1/ 2 cups water

2 1/ 2 cups sugar

1 tsp salt

1/ 2 cup butter

1/ 2 cup cocoa powder

1 cup cornstarch

1 1/ 4 cups water

Boil first four ingredients. Whisk together cocoa and cornstarch. Add remaining 1 1/ 4 cups water. Add mixture to boiling water and cook stirring constantly until thick. Place in mixer and beat on 2nd speed until reaches room temperature. Fill cake immediately.

Frosting:

2 cups cream

2 1/ 2 cups chopped bittersweet chocolate. Place chocolate in bowl. Boil

cream. Pour over chocolate. Whisk slowly until smooth. Cool completely.