This Chocolate Cake Florence is a decadent treat that balances deep cocoa flavors with a silky, sweet frosting. The cake layers are tender and airy, thanks to the folded egg whites, while the “Florence” icing&# 226;ÂÂa classic Italian meringue buttercream variationâÂÂadds a sophisticated finish. Infused with Tia Maria, the frosting brings a subtle coffee and vanilla note that complements the dark chocolate beautifully. This dessert is perfect for birthdays, holidays, or any special occasion where you want to impress guests with an elegant, homemade creation. It pairs wonderfully with a cup of espresso or a glass of dessert wine.
Chocolate Cake Florence
Description
This Chocolate Cake Florence is a decadent treat that balances deep cocoa flavors with a silky, sweet frosting. The cake layers are tender and airy, thanks to the folded egg whites, while the "Florence" icing&# 226;ÂÂa classic Italian meringue buttercream variationâÂÂadds a sophisticated finish. Infused with Tia Maria, the frosting brings a subtle coffee and vanilla note that complements the dark chocolate beautifully. This dessert is perfect for birthdays, holidays, or any special occasion where you want to impress guests with an elegant, homemade creation. It pairs wonderfully with a cup of espresso or a glass of dessert wine.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Butter and flour two 9-inch round cake pans.
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In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream the butter until soft. Gradually add 1 1/2 cups of the sugar, beating until light and fluffy.
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Beat in the egg yolks one at a time, mixing well after each addition.
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Melt the unsweetened chocolate and let it cool slightly. Stir the melted chocolate and 1 teaspoon vanilla extract into the butter mixture.
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Add the flour mixture alternately with 1 1/3 cups of milk, beginning and ending with the flour mixture. Mix well after each addition.
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In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff and glossy.
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Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.
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Pour the batter evenly into the prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.
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For the Florence Icing: In a medium saucepan, combine 4 tablespoons butter, 2 cups sugar, and 1/2 cup milk. Bring to a boil, stirring constantly.
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Reduce heat to low and cook for 10 minutes, or until the mixture reaches 236 degrees F (115 degrees C) on a candy thermometer.
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While the icing cooks, melt 2 ounces of bitter chocolate and stir in 1/4 cup Tia Maria.
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Remove the sugar mixture from heat. Stir in the chocolate and Tia Maria mixture.
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Beat the icing with a mixer or whisk until it thickens and is cool enough to spread. If it hardens before use, soften with a little hot water.
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Place one cake layer on a serving plate. Brush with 1 tablespoon Tia Maria. Spread with a layer of frosting.
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Top with the second cake layer. Brush with the remaining 1 tablespoon Tia Maria.
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Frost the top and sides of the cake with the remaining icing.
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Dust the sides with chopped nuts. Slice and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1557.1kcal
- % Daily Value *
- Total Fat 55.5g86%
- Saturated Fat 33.4g167%
- Cholesterol 64.5mg22%
- Sodium 98067.8mg4087%
- Total Carbohydrate 246.9g83%
- Dietary Fiber 13.0g52%
- Sugars 136.2g
- Protein 14.9g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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