Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Chocolate Shadow Cake

By

This rich chocolate butter cake is layered with fluffy seven-minute icing and topped with a drippy chocolate glaze. We added light corn syrup to the chocolate glaze so that it clung tightly to the cake and had a glossy texture. Using an offset spatula ensured the icing on our Chocolate Shadow Cake spread in an even layer.

Google Ads
Rate this recipe 4.2/5 (51 Votes)
Chocolate Shadow Cake 1 Picture

Ingredients

  • To make this cake, you will need:
  • Makes 12 pieces
  • Ingredients
  • 4 large egg whites
  • 3 tablespoons water
  • 1 1/4 cups sugar
  • 1 teaspoon cream of tartar
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 3 (8-inch) chocolate cake rounds (see related content)
  • 4 ounces bittersweet chocolate, chopped
  • 4 tablespoons unsalted butter
  • 2 tablespoons light corn syrup

Details

Adapted from cookscountry.com

Preparation

Step 1



For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don’t let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.

To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing.

To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don’t let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.

Review this recipe