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Print this Recipe    Sept 7th

September 7th Cake

6 extra-large eggs, separated
3/4 cup sugar
1/4 cup unsweetened cocoa powder, plus 1 tablespoon
1/4 teaspoon salt

3/4 teaspoon gelatin
1 1/2 tablespoons cold water
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
3/4 teaspoon vanilla

8 ounces semisweet chocolate
1/2 stick unsalted butter
1 tablespoon instant coffee powder
1/4 cup boiling water
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Adjust rack one-third up from bottom of the oven and preheat oven
to 375. Butter two 9" round cake pans. Line the bottoms with
rounds of waxed paper or parchment paper. Butter the paper and
dust insides of pans with flour.

Beat yolks in mixer at high speed for about 5 min until light.
Add half (6 tablespoons) of the sugar and beat another 5 minutes
until very thick and mixture forms a wide ribbon when the beaters
are lifted.

Add cocoa and beat until completely mixed in.

Add salt to egg whites and beat until whites hold a soft shape,
then reduce speed to moderate and gradually add sugar (about a Tb.
at a time). Increase speed to high again and beat until whites
hold a definite shape but not until still or dry.

In small additions, fold about half of the whites into the chocolate
mixture, then fold the chocolate mixture into the remaining whites.

Turn into pans and smooth each layer. (An offset spatula works
great for this.)

Bake 30-35 min. until layers spring back when lightly pressed with
fingertip and begin to come away from sides of pan.

Cut around sides of pan with small sharp knife, then remove layers
from pan, remove paper, and invert again to let layers cool right
side up. They will buckle and sink and be uneven, but that's to
be expected.

Place 4 narrow strips of waxed paper around edges of cake plate.
Place first layer upside down on plate and see that paper touches
it all around.

Sprinkle gelatin over water in small cup and let stand for 5 min,
then dissolve over hot water. Remove from heat.

Reserve 2 or 3 Tb. of cream, then add sugar and vanilla to the
remainder and whip only until it holds a soft shape. Quickly stir
remaining cream into dissolved gelatin and pour into softly whipped
cream, then continue whipping until cream hold a firm shape.

Cover bottom layer with cream. Cover with top layer, right side
up. Refrigerate while preparing icing.

Cut up chocolate, then place it with butter and coffee (which has
been dissolved in boiling water) in saucepan over very low heat or
in double boiler. Stir occasionally until melted and remove from
heat. Cool just to room temperature.

Beat cream, powdered sugar and vanilla together to form soft peaks.
Beat ONLY to soft peaks--if you overdo it here, the icing will be
too stiff and will have a slightly curdled appearance.

Fold half the cream gradually into the chocolate mixture, then
fold that into the remaining cream.

Use as much of the icing as you need to fill in any hollows on the
sides of the cake and then smooth icing around sides.

Now the cake can be finished in one of two ways. Either use all
of the icing to cover the top very thickly or spread it very thinly
and reserve about 3 c. for decorating the top, using a pastry bag
and a star-shaped tube.

To decorate top, use a #6 star tube. To form the icing lines,
begin at the edge of the cake furthest from you, at the middle of
the edge. Squeeze an inch or two of icing out of the tube in a
line coming towards you. Continuing to squeeze and without stopping
the flow of the icing, move the tube back away from you over about
half the line you have just formed, making another layer of icing
on the first. Still without stopping the flow of the icing, bring
the tube towards you again and make another 1- to 2- inch line,
then double back over half of this distance again. Continue across
the whole diameter of the cake. The finished line will be along
the middle of the cake. Make another, similar line to one side of
the first, touching it. Work from the middle--one side all the
way and then the other side all the way to entirely cover the top
of the cake with these wavy lines.

Remove strips of waxed paper by pulling each one out towards a
narrow end.

Refrigerate at least 6 hours or overnight and serve cold. To slice
without squashing cake, insert the point of a sharp knife in the
center of the cake, then cut with an up-and-down sawing motion.

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10 of 22 people found the following review helpful:
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Where you can see the Sept 7th cake, May 9, 2004 - 12:59 AM
Reviewer: Leslie from Lexington, Tn USA
This cake is fantabulous!!!!!! I have not yet made it, but I have had the privalige of eating it. There is a bakery at the 5th Street Market in Eugene OR. that makes this cake. I will be makeing it in the near future and will let everyone know how it turns out.

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3 of 9 people found the following review helpful:
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Why the name?, February 7, 2005 - 02:44 PM
Reviewer: Tricia from Minneapolis, MN
Does anyone know why this is called September 7th Cake? Can't wait to make it. I had it at a local bakery and it's delicious!

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18 of 18 people found the following review helpful:
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Best birthday cake ever, June 2, 2004 - 03:49 PM
Reviewer: Anonymous from Alexandria, VA
This is a direct copy of Maida Heatter's cake from her chocolate dessert cookbook. It is wonderful, but you have to know what you are doing and follow the directions carefully. It will dirty many pans and bowls, but it's worth it.

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9 of 11 people found the following review helpful:
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This cake is soooo worth the effort!!!, January 25, 2005 - 01:13 PM
Reviewer: Anonymous from Downingtown, PA
This cake, though time consuming, is actually pretty easy to make and oh, so delicious! My family members often ask me to prepare it for special occasions. Though rich, it's fluffy, cold consistency is very refreshing.

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7 of 9 people found the following review helpful:
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Answer to "why Sept. 7th?", January 15, 2006 - 07:13 PM
Reviewer: K. Burch from Oak Park, MI USA
I have made this cake many times and yes, it is time-consuming but well worth it. It is, indeed, a recipe by Maida Heatter who developed the recipe because she wanted something different for her birthday (Sept. 7th). The cake is pictured on the cover of her cookbook "Best Chocolate Desserts". It's a great cookbook even for beginners. Try the recipe but read it through first so you understand what's involved. You won't be disappointed. Try using raspberries or strawberries as a garnish. Yum!

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10 of 16 people found the following review helpful:
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What's it look like?, February 5, 2004 - 10:43 PM
Reviewer: Mykal from Springfield, OR
I would really like to see a picture of this cake. It would help if i knew what it is saposed to look like.

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10 of 20 people found the following review helpful:
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You have got to be kidding., February 17, 2004 - 02:42 PM
Reviewer: Anonymous from MI, USA
When a recipe approaches the length of a short story, I skip it.

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