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Print this Recipe    Chocolate Cloud

Chocolate Cloud Cake
10-12 servings

2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown sugar
1 cup granulated sugar
3 ounces unsweetened chocolate, coarsley chopped
1 stick (4 ounces) unsalted butter at room temp.
3 large eggs separated, at room temp
3/4 cup milk at room temp.
1 teaspoon vanilla extract

8 ounces bittersweet chocolate, coarsely chopped,
2 cups heavy cream
1 teaspoon pure vanilla extract

2 ounces bittersweet chocolate shavings for decorations

Preheat oven to 350. Line two 9 by-2 inch round pans with wax
paper and grease the paper.

In a large bowl sift together the flour, soda, powder, and salt

In a medium saucepan combine sugars, chocolate, 1/2 cup of water,
and cook over moderately low heat until smooth. Let cool slightly,
stirring occasionally I used regular flour and it was fine I also
used skim milk and omitted the 2 ounces of chocolate for

Using an electric mixer beat the butter and the yolks until blended.
Gradually beat in chocolate mixture. Add dry ingredients in two
batches alternating with the milk until smooth. Beat in vanilla.
The batter will be thin.

In a medium bowl beat the egg whites until barely firm. Stir 1/3
of the whites into the batter. Fold in the remaining whites until
incorporated.

Place mixture in prepared pans. Bake in bottom thirds of oven for
25 to 30 minutes, or until a toothpick comes out clean. Let cakes
cook in pans for 15 minutes,then remove cakes from pans and place
right side up on racks to cool completely.

In a sauce pan melt half the chocolate in the heavy cream over
moderately low heat. Remove from heat and stir in vanilla and
remaining chocolate until smooth. Place ganache in a bowl and
refrigerate until chilled -at least 3 hours or overnight.

Using an electric mixer beat ganache until thick enough to hold
its shape. Do not over beat or the ganache will become grainy.
If this happens melt again over low heat and then beat once more.

To assemble the cake peel off the wax paper. Place one layer right
side up and spread one cup of whipped ganache on top. Top with
second layer upside down.

Spread the top and sides evenly with the remaining ganache. If
desired reserve 1/2 cup of ganache and use pastry bag to decorate
cake.

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