Chocolate Layer Cake Yumminess!

In case you haven't heard about it, Mast Brothers Chocolate: A Family Cookbook has some phenomenal ideas and fun recipes, but it is not a book for the faint of heart. For one, the recipes are SWEET; do not go into the store to buy a chocolate book and think you are going to go on a diet. It just won't happen; I'm sorry. That being said, you also should not go into the store to buy this book thinking you will become a connoisseur of all things chocolate. Yes, chocolate is delicious, but being able to make these recipes… They are a bit difficult for your everyday, occasional, casual, let's-throw-everything-into-the-crockpot-for-dinner and I-fail-at-making-cake-from-a-box chefs/cooks/bakers/etc. (me). This recipe is for those who never give up and always want to be on top of their chocolate game; this recipe (in Justin's opinion) was untested before being included in the book, and, even after Justin's amazing attempt at birthdaying it up, probably still needs a few more alterations before it can ever be included among the stars of amazing cakes. All of that being said, let's get started!

CAKE 

Ingredients:
6 eggs
2 cups of sugar
2 cups of cake flour
3/4 cup cocoa powder (Hershey's Special Dark Chocolate)
2 tsps baking powder 

Directions:
1. Preheat the oven to 400ºF. Butter a 12-inch round cake pan.
2. In a large bowl, beat eggs and sugar until thick.
3. Combine flour, cocoa powder, and baking powder in a medium bowl and sift them into egg mixture.
4. Fold them lightly until mixture is smooth.
5. Pour batter into cake pan.
6. Bake for 30 mins (or until done).
7. Let cake cool completely.
8. Slice cake horizontally into 4 even layers. 

FROSTING (FOR INSIDE OF CAKE) 

Ingredients:
2 cups sugar
2 cups heavy cream
3 oz. chopped dark chocolate 

Directions:
1. Caramelize sugar over medium heat until golden brown.
2. In a separate saucepan, heat heavy cream. Carefully pour over caramelized sugar.
3. Bring to a boil and dissolve all of the sugar into the cream.
4. Pass caramel through a sieve into a bowl containing the chocolate.
5. Let it melt for 1 minute.
6. Stir in tight circles until emulsified. 

FROSTING (FOR OUTSIDE OF CAKE) 

See Recipe. 

ASSEMBLE. 

Obviously, the caramelized inner frosting will be spread onto the individual cake layers. Note: WAIT UNTIL THE CAKE IS COOL. PLACE THE INNER FROSTING IN THE FRIDGE FOR A FEW MINUTES BEFORE SPREADING ONTO THE CAKE. Go slow. The caramel frosting easily melted and was quite good at making a huge mess in our very small kitchen when Justin attempted it. If you need to cool the frosting down multiple times, do it. Even after the cake is put together the caramel will continue to melt down if not kept cool. 

Mast Brothers Chocolate: A Family Cookbook only has the first two recipes, but Justin always likes to make 2 different frosting recipes so that the cake seems more complete (and professional). I do not recommend putting the inner frosting on the outer layer of the cake simply because of the huge melting factor. You may do as you wish.

If you like this recipe, I do highly recommend obtaining Mast Brothers Chocolate: A Family Cookbook OR visiting their chocolate shop in New York City. (I've never visited their shop, but I imagine it is amazing.)

So go forth, dear readers, and BAKE!!! :) (Or maybe take a trip to New York if your baking skills are anything like mine.)

Have a sweet Monday! :)

** I received no compensation or anything for reviewing Mast Brothers Chocolate: A Family Cookbook. My opinions are my own. Recipe has been slightly altered according to what Justin used and did when creating his version earlier this month.
*** Please cook your cake fully and do not eat raw eggs. I take no responsibility for sick blog readers who attempt this cake and get sick during/after/while eating it. I also take no responsibility for weight gain caused by this cake. Eat at your own risk.
**** This recipe is not my recipe. Full credit is given to Mast Brothers: A Family Cookbook.