Chocolate ganache buttercream frosting is whipped until fluffy and then topped with a dark chocolate drip glaze in this 1960’s Bakers Chocolate recipe.  Using chocolate squares instead of cocoa powder, this frosting has an unparalleled deep rich chocolate flavor.  

A while back I came across this magazine clipping that my mother had saved many years ago.  I had acquired it along with numerous other recipes and kitchen items after my mothers passing.  I remember as a young boy watching my mom make this cake and just how elaborate I thought it was.

Lately I have found myself interested in retro recipes from the 50’s and 60’s.  People enjoyed hosting cocktail parties offering their company extravagantly decorated plates of finger foods and garnished drinks.  Invitations were sent, furniture was arranged, beautiful appetizers were strategically placed, and highballs were served.  With a stack of lp’s on the hifi changer, the well dressed guests tossed back a few cocktails, enjoyed a nibble or two, and had some laughs.  And of course no gathering would be complete without a dessert that looked as though it came right out of a magazine.

I will admit the cake turned out quite well but I did rush the glaze just a bit.  I was concerned that the chocolate was setting up too much in the pan.  While it seemed cool enough, a bit more ran off the cake than I would have liked.  I will certainly make this again, just allowing the glaze a bit more time to cool before pouring.

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Chocolate-on-Chocolate Frosting

Cocoa could never make a frosting like this because cocoa has most of its chocolate richness removed. Only Baker’s Unsweetened Chocolate will do!

Course Cakes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Temper chocolate 20 minutes minutes

Total Time 50 minutes minutes

Author Christoph

Ingredients

Creamy Chocolate Under-frosting

• ½ cup butter, 1 stick
• ½ teaspoon salt
• 1 pound un-sifted confectioners’ sugar, 4 ½ cups
• 1 egg
• 1 teaspoon vanilla
• 4 squares Baker’s Unsweetened Chocolate, melted over hot water
• ¼ cup milk

Deep Chocolate Over-Glaze

• ½ cup sugar
• ¼ cup water
• 2 squares Baker’s Unsweetened Chocolate, melted over hot water
• 1 teaspoon butter
• 1 Tablespoon milk

Instructions

Under-frosting

• Cream butter until soft. Beat in the salt and about 1 ½ cups of the sugar.
• Then add egg, vanilla, and melted chocolate; blend well. Beat in remaining sugar alternately with the milk, beat after each addition until smooth.
• Use to fill and frost three 8-inch cake layers, spreading ½ cup between each layer and on top and the remaining frosting around the sides of the cake. Then top with chocolate glaze.

Over-Glaze

• In a small saucepan, combine sugar and water. Bring to a boil and boil ½ minute, stirring constantly. Slowly stir in chocolate, then stir in butter. Slowly beat in milk. Beat until of spreading consistency. While glaze is still warm, pour onto top of frosted cake. Spread to edges and drizzle over sides at intervals. Let stand until glaze is set before cutting.

Notes

Making this icing is a bit involved but well worth the time.  The over-glaze is a bit tricky. 

I was concerned that it was getting to stiff to pour however I should have let it cool just a bit more to get a better dripping effect.

Because of the time involved making the frosting I used a box cake.  If you are going to make a cake from scratch I would bake it the day before in the interest of time.