Ingredients for Frozen Chocolate Rapture Cake
- 1 cup (2 sticks) unsalted butter, softened
- Semisweet Chocolate
- Bitter Chocolate
- Sugar
- 2 cups all-purpose flour
- 4 large eggs
- Whipping Cream
- Icing Sugar
- Coffee Flavored Liqueur
- Coffee
- Cocoa
- Light Corn Syrup
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How to Make Frozen Chocolate Rapture Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the chocolate ganache: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy.
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand. Spread half of the ganache over the top. Carefully place the second cake layer on top and frost the entire cake with the remaining ganache.
- Wrap the frosted cake tightly in plastic wrap, then in aluminum foil. Freeze for at least 4 hours, or up to a week.
- Before serving, let the cake thaw in the refrigerator for at least 2-3 hours, or until it reaches your desired consistency. Garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
92g
Fat
86g
Carbs
13g
