Smith Island Cake

When my aunt came to visit last week, she had an idea. An excellent idea. A divine, layered, dark chocolate idea.

She had an idea to make Smith Island Cake with me.

I am so glad she had that idea.

We made Smith Island Cake. It was amazing.

Isn’t is loverly? And the best part – this loverliness isn’t that hard to make! It just takes a little extra time and some more dishes. Don’t let me scare you. Smith Island Cake is so worth making.

Smith Island Cake

10 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 cup sugar

1/4 tsp. salt

1 tsp. vanilla extract

8 T. (1 stick) unsalted butter, softened

1 recipe yellow layer cake batter (enough to make two 8-inch layers, about 5 1/3 cups batter)

Frosting: Place chocolate in a large bowl. Heat cream, sugar, and salt, in a saucepan over medium-low heat, stirring occasionally, until sugar dissolves and mixture begins to simmer. Pour hot cream mixture over chocolate and whisk until smooth. Whisk in vanilla and butter until glossy. Cover and refrigerate until icing is firm but still spreadable, about 1 hour.

Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch cake pans and line with parchment paper. Spread one-eight of batter (about 2/3 cup) evenly in each pan and bake until edges are golden brown and cake springs back when touched, 10-14 minutes. Cool on rack 5 minutes. Run a knife around pan perimeter to loosen cake, then invert onto rack to finish cooling. Cool pans to room temperature, then wipe clean and repeat process 3 more times for a total of 8 layers.

Assembly: Place 1 cooled cake layer on serving platter. Spread 1/4 cup frosting over cake. (If frosting is too firm, let warm at room temperature 5 minutes, then stir to soften.) Top with second cake layer and additional 1/4 cup frosting. Repeat, alternating layers of cake and frosting and finishing with cake layer. Frost top and sides with remaining frosting. Serve. Yield: lots of servings!

Please ignore my last post where I said I was on a health kick. I still am (sort of), but every once in a while I think it’s okay to have something special and chocolaty! =)

And imagine all the possibilities for such a wonderful cake! You could use a white or even chocolate cake mix instead of the yellow one. You could add some instant coffee granules for a hint of espresso flavor. Peanut butter frosting every other layer? Or a sweet raspberry filling?

Have fun with this cake. And enjoy the chocolate.

~Rachel~

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