Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup bittersweet chocolate chips
- 1/3 cup butter
- 3/4 cup plus 2 tablespoons sugar, divided
- 4 large eggs, separated
- 1 cup milk Filling: 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon vanilla extract Frosting:
- 1 cup butter, softened
- 2 tablespoons spiced rum
- 1/2 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 1/2 teaspoon ground nutmeg
- Chocolate curls, optional
Directions
- Heat oven to 350°F. Line a 17x11x1-inch baking pan with parchment paper. Spray parchment paper with nonstick cooking spray.
- In a microwave- safe dish, microwave on MEDIUM power chocolate chips and butter for 1 minute or until chocolate is shiny. Stir until smooth.
- In a small bowl, combine flour, baking soda, salt and 1/4 teaspoon nutmeg.
- In a large mixing bowl, add chocolate mixture and 3/4 cup sugar. Beat on HIGH for 1 minute.
- Add egg yolks and beat for 1 minute after each addition.
- Alternating adding milk and flour mixture, beating on LOW until smooth. Set aside.
- In a large mixing bowl, beat egg whites until foamy. Gradually add remaining 2 tablespoons sugar, beating until soft peaks form.
- Gently fold egg whites into chocolate mixture.
- Pour into prepared pan.
- Bake 14 to 16 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes on wire cooling racks. Invert cake onto cooling rack. Peel off parchment paper and cool cake completly.
FILLING:
- In large mixing bowl, beat cream in mixing bowl starting with LOW speed and increasing to HIGH speed for 1 minute.
- Add sugar and vanilla. Continue to blend until soft peaks form. Watch closely. It can be easily overbeaten.
FROSTING:
- In a large mixing bowl on MEDIUM-HIGH speed, beat butter, rum and vanilla until blended.
- Gradually add confectioners' sugar and nutmeg on LOW speed, beating until creamy.
ASSEMBLY:
- Cut cake widthwise into 3 equal pieces to make a 3-layer cake.
- Place 1 cake layer on a serving plate, spread with 1/2 of the Filling. Top with a second cake layer and spread with remaining Filling.
- Top with remaining cake layer. Spread top and sides with Frosting. Refrigerate until ready to serve. Garnish with chocolate curls.
Serves: 10-12