ATK CHOCOLATE SHADOW CAKE

ATK CHOCOLATE SHADOW CAKE image

Yield 12

Number Of Ingredients 4

4 large egg whites
3 tablespoons water1 1/4 cups sugar1 teaspoon cream of tartar Pinch salt1 teaspoon vanilla extract3 (8-inch) chocolate cake rounds (see note)
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter2 tablespoons light corn syrup

Steps:

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.