Recipe: Old Fashioned Chocolate Layer Cake for Linda

Linda,
I took Death by Chocolate back to the library, BUT I thought you'd might not be able to find the book so I copied it, just in case. Hope this works.

* Exported from MasterCook *

"Old Fashioned" Chocolate Layer Cake

Recipe By : Death by Chocolate by Marcel Desaulniers
Serving Size : 12 Preparation Time :1:30
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Speckled Chocolate Cake
1/2 pound plus 2 tablespoons unsalted butter -- (2 T. melted)
8 large egg yolks
1 1/4 cups granulated sugar
6 large egg whites
1 1/2 cups cake flour -- sifted
10 ounces semisweet chocolate -- finely grated
Chocolate Icing
1/2 pound unsalted butter
3/4 cup unsweetened cocoa
1/4 teaspoon salt
4 cups confectioner's sugar
1/3 cup half and half
1 teaspoon pure vanilla extract

Light coat the insides of 2 9 X 1 " cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside.
Preheat the oven to 325 .
Heat 1" of water in the bottom half of a double boiler over medium heat. Place 1/2 pound butter in the top half of the double boiler. Heat the butter slowly, stirring continuously until the butter is melted but not separated. Remove the butter from the heat.
Place the egg yolks and 3/4 cup granulated sugar in the bowl of an electric mixer fitted with a balloon whip. Whisk on high until slightly thickened and lemon-colored, about 1 minute. Adjust the mixer speed to low and continue to mix while whisking the egg whites.
Whisk the egg whites in a large stainless steel bowl until soft peaks form, about 3 minutes. Add the remaining 1/2 cup sugar and continue to whisk until stiff but not dry, about 2 to 3 minutes.
Gradually add the flour to the egg yolks while mixing on low. Add the melted butter and continue to mix on low for 10 seconds. Increase the speed to medium and mix for 5 seconds. Remove the bowl from the nixer and use a rubber spatula to thoroughly combine the ingredients. Add a third of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Fold in 8 ounces of the grated chocolate (refrigerate the remaining 2 ounces until needed).
Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven, until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove cakes from oven and cool in pans for 20 minutes. Invert the cakes onto cake circles; cool to room temperature, about 20 minutes. Remove parchment paper and refrigerate for 30 minutes.
To prepare the icing, place pound butter, the cocoa and salt in the bowl of an electric mixer fitted with a paddle. Cream the mixture on low until thoroughly combined, about 3 minutes. Add the confectioners' sugar, half and half and vanilla. Combine on low for 10 seconds, then increase to medium and beat for 10 seconds. Readjust the speed to high and beat until the icing is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat for an additional 1 minute. Remove from mixer and keep at room temperature until needed.
To assemble the cake, remove the chilled cakes from the refrigerator. Slice each cake horizontally into 2 layer of equal size. Place a tablespoon of icing in the center of a cake circle. Place a bottom layer of an inverted cake onto the dab of icing and gently press into place. Evenly spread 3/4 cup of icing over the cake layer. Place the top layer of the cake onto the icing and gently press into place. Evenly spread 3/4 cup of icing over the cake layer. Place the bottom layer of the second inverted cake onto the icing, and gently press into place. Evenly spred 3/4 cup of icingover the cake layer. Place the top layer of the cake on the third layer of icing, gently pressing into place. Evenly spread the remaining icing over the top and sides of the cake. Press the reserved 2 ounces of grated chocolate into the icing on the sides of the cake, coating evenly.
Cut the cake with a serrated slicer. Heat the blade under hot water before each slice.

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Hope your husband appreciates all the trouble you went to to find the recipe.
By the way, I just got (from the library) Marcel Desaulniers "Death by Chocolate Cookies". Boy, o boy, do the recipes sound good. Have to do some cookie baking this week, maybe.

Karol