Based upon the Newfoundland favorite old fashioned cookie squares, this cake takes the concept to a whole new level and makes a fantastic celebration cake too.
Course
Cakes/Dessert
Cuisine
Newfoundland Inspired
Prep Time50minutes
Cook Time25minutes
Total Time1hour15minutes
Servings16or more servings
AuthorBarry C. Parsons
Ingredients
For the cake
3cupsflour
4tspbaking powder
1/2tspsalt
4egg whites
1/3cupsugar
1cupbutter
1cupsugar
4egg yolks
1 tspvanilla extract
1cupmilk
1ouncedark chocolategrated
For the frosting
1 1/2cupsbutter
6 1/2cupsicing sugar
2tbspvanilla extract
3tbspmilk
2cupschocolate chips
1/2cupwhipping cream
Instructions
Grease, flour and line the bottom of two 9 or 10 inch cake pans with parchment paper.
Sift together the flour, baking powder and salt and set aside.
Separate four eggs, reserving the yolks for later. Beat the egg whites and 1/3 cup sugarwith an electric mixer until soft peaks form. Set aside.
Cream together the butter and 1 cup sugar well.
Add the 4 egg yolks along with the vanilla extract and beat until creamy.
Fold in the flour mixture in 3 equal portions, alternating with the 1 cup milk.
Add the milk in two equal portions in between the flour mixture additions, beginning and ending with the dry ingredients. Do mot over mix.
Gently fold in the beaten egg whites and sugar.
When the egg whites are almost incorporated fold in the grated chocolate.
Pour batter into the prepared pans and bake for about 20-25 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Fill and frost the entire two layers with the vanilla frosting.
To make the vanilla frosting
Cream together all of the ingredients until very creamy and fluffy.
You may add a little milk a teaspoon at a time, if the frosting seems too stiff to be spreadable. This should be quite a thick frosting with plenty of vanilla flavor. You can add a little more or less mik or icing sugar to get it to a proper thick but spreadable consistency.
Frost the middle and sides of the cake and chill for a couple of hours before adding the chocolate ganache finishing layer.
To make the chocolate ganache glaze
Melt together the chocolate and cream in a double boiler over low heat.
Cool to lukewarm and spread quickly over the chilled frosting.