Chocolate Devil's Cockaigne Cake

Ingredients

• Part I
• 2-4 oz semi-sweet chocolate
• 1 cup packed light brown sugar
• 1/2 cup milk
• 1 egg yolk
• Part II
• 1 cup white sugar (sifted)
• ½ cup butter
• 2 eggs
• 2 cups cake flour (sifted before measuring, I used all-purpose)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 1 teaspoon vanilla

Instructions

1. 1

   Prepare the following custard:

2. 2

   Pre work:

3. 3

   Grease and flour two 9-inch round cake pans. Line the bottom of the pans with parchment paper traced from the bottom.

4. 4

   Pre-heat the oven to 350°

5. 5

   Make Part I:

6. 6

   Cook and stir in a double boiler - over, not in - boiling water:

7. 7

   The sugar, chocolate, milk, and egg yolk. Remove from the heat when thickened, it should rest until 70°.

8. 8

   Sift the flour before measuring, then resift with the baking soda and salt.

9. 9

   Start Part II:

10. 10

    Beat the butter until soft. Add the sifted 1 cup sugar gradually, blending until creamy.

11. 11

    Beat in the egg yolks one at a time.

12. 12

    Add the flour mixture to the butter mixture in about 3 parts, alternating with thirds of the milk, water, and vanilla mixture, always starting and ending with the dry. Beat the batter after each addition until smooth.

13. 13

    Beat in the Part I cocoa mixture until fully incorporated.

14. 14

    Whip the egg whites until stiff but not dry. Fold it lightly into the cake batter.

15. 15

    Bake:

16. 16

    Bake in the two greased 9-inch layer pans at for about 25-35 minutes, or until a toothpick comes out clean. Cool the cakes in their pans until they are warm to the touch, and flip onto a cooling rack.

17. 17

    Wait to frost until cooled completely. Level, stack, frost, and enjoy.