A couple of years ago you submitted a recipe at Gails for a 3 layer cake that I thought was named celebration cake or Fantasia cake. Obviously, I can't remember what in the heck the name of it was! I think one of the layers was yellow. (and two different layers were different chocolates.) I made the cake twice and my family loved it, my niece has been asking for it and I wanted to surprise her on Christmas. Do you remember the cake? I sure hope you can help me. I had the recipe but have looked all over and can't find it. (I remember Josh had difficulty with it, but it turned out fine for me.) Thanks for your help!
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Gay R. I tried to PM you but your box is full. Please read inside.
- Thread starter barb
- Start date
Barb, here's the old Gail's Swap post (#56502) but the link no longer works. Maybe
you can find someone who can access their archived data.
PS: At least this sounds like what you're looking for? It has GayR, Josh, and cake...
http://63.123.232.200/HyperNews/get/archive_swap56501-56600/56502.html
you can find someone who can access their archived data.
PS: At least this sounds like what you're looking for? It has GayR, Josh, and cake...
http://63.123.232.200/HyperNews/get/archive_swap56501-56600/56502.html
Bless her heart, GayR also posted it at recipelink.com. I've copied the text and posted the link.
Carol,
Found this in The Advocate and it sounds just like the cake you are looking for except for the cream cheese icing. Here is a recipe for: Chocolate Cream Cheese Icing.
Hope this is it.
Chocolate Fantasia
From: The Advocate
Source: Jeffrey Payne
This cake has three different layers -- dark chocolate, Dutch chocolate and white chocolate -- and two fillings -- sweet strawberry and tart raspberry. A chocolate ganache surrounds the entire cake, which is topped with chocolate-dipped strawberries and chocolate curls, making this creation even richer than Donald Trump.
Dark Chocolate Layer (the bottom layer):
1 3/4 cups self-rising flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup cocoa
1 1/4 cups sugar
1 stick unsalted butter, melted
1 cup milk
1 tsp. vanilla
2 egg whites
Sift flour, soda, salt and cocoa into a large bowl. Add sugar. Add melted butter gradually. Mix well. Add milk and vanilla. Beat well. Add lightly beaten egg whites, beating well after each addition.
Pour mixture into 1 greased and floured (10-inch) round cake pan with sides at least 2 inches high. Bake in a preheated 325-degree oven for 40-45 minutes or until toothpick inserted in center comes out clean.
Remove from oven. Cool in pan for 10 minutes and then remove to a wire rack to cool completely.
Dutch Chocolate Layer (the middle layer):
1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup strong, fresh-brewed coffee
3/4 cup buttermilk
6 tbsp. vegetable oil
2 large eggs, beaten
1 tsp. vanilla extract
Sift sugar, flour, cocoa, baking soda, baking powder and salt into a large bowl.
Whisk coffee, buttermilk, oil, eggs and vanilla in a medium bowl. Add liquid ingredients to dry ingredients. Mix until just combined.
Pour mixture into 1 greased and floured (10-inch) round cake pan with sides at least 2 inches high. Bake in a preheated 325-degree oven for 40-45 minutes or until a toothpick inserted in center comes out clean.
Remove from oven. Cool for 10 minutes in pan and then remove to a wire rack to cool completely.
White Chocolate Layer (the top layer):
1/4 lb. white chocolate
1 tbsp. vanilla
1 cup unsalted butter
2 cups sugar, divided
4 eggs, separated
2 1/2 cups cake flour
1 tbsp. baking powder
1/4 tsp. salt
1 cup buttermilk
Melt chocolate over hot, not boiling, water. Cool slightly and add vanilla.
Cream butter and 1 cup of sugar until light and fluffy. Add chocolate mixture. Add egg yolks, one at a time, mixing well after each addition.
Sift together the cake flour, baking powder and salt. Add alternately with buttermilk, mixing only enough to blend.
Beat egg whites with second cup of sugar until mixture forms soft peaks. Gently fold into chocolate mixture. Pour mixture into 1 greased and floured (10-inch) round cake pan, with sides at least 2 inches high.
Bake in a preheated 325-degree oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool in pan for 10 minutes and then remove to a wire rack to cool completely.
CHOCOLATE GANACHE
24 ozs. bittersweet chocolate
3 1/3 cups heavy cream
4 tbsp. cognac, optional
Break the chocolate into pieces and process in food processor until very fine.
Heat the cream to the boiling point and, with the motor running, pour it through the feed tube of the food processor in a steady stream. Process for a few seconds until smooth. Pour into a bowl and cool completely.
Gently stir in the cognac. Allow mixture to cool for several hours until of frosting consistency.
FRUIT FILLINGS
This recipe is the same for each type of filling. Make it once with strawberries and once with raspberries.
2 1/2 cups coarsely chopped strawberries or raspberries
1/2 cup sugar
2 1/2 tbsp. cornstarch
Bring all ingredients to a boil in a heavy saucepan, stirring constantly and crushing the berries slightly with the back of a spoon.
Boil 2 minutes to thicken, stirring constantly. Mixture will be slightly chunky. Pour into bowl and cool completely.
To assemble cake:
Place the Dark Chocolate Layer on a serving platter. Top with a thin coat of Chocolate Ganache and then spread with the Strawberry Filling.
Place the Dutch Chocolate Layer on top of the strawberry filling. Spread with a thin layer of Chocolate Ganache and then spread with the Raspberry Filling.
Place the White Chocolate Layer over the raspberry filling. Ice the top and sides with the Chocolate Ganache.
To decorate, wash and dry whole strawberries with stems. Dip them in either melted white or dark chocolate. Set them on waxed paper and transfer them to the refrigerator until the chocolate has set. Then arrange them on top of the cake in a circular pattern. Pipe dipping chocolate on waxed paper in free form curls to make chocolate curls. Let set before using.
MSG URL: http://www.recipelink.com/gm/2/14880
http://www.recipelink.com/mf/2/14880
Carol,
Found this in The Advocate and it sounds just like the cake you are looking for except for the cream cheese icing. Here is a recipe for: Chocolate Cream Cheese Icing.
Hope this is it.
Chocolate Fantasia
From: The Advocate
Source: Jeffrey Payne
This cake has three different layers -- dark chocolate, Dutch chocolate and white chocolate -- and two fillings -- sweet strawberry and tart raspberry. A chocolate ganache surrounds the entire cake, which is topped with chocolate-dipped strawberries and chocolate curls, making this creation even richer than Donald Trump.
Dark Chocolate Layer (the bottom layer):
1 3/4 cups self-rising flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup cocoa
1 1/4 cups sugar
1 stick unsalted butter, melted
1 cup milk
1 tsp. vanilla
2 egg whites
Sift flour, soda, salt and cocoa into a large bowl. Add sugar. Add melted butter gradually. Mix well. Add milk and vanilla. Beat well. Add lightly beaten egg whites, beating well after each addition.
Pour mixture into 1 greased and floured (10-inch) round cake pan with sides at least 2 inches high. Bake in a preheated 325-degree oven for 40-45 minutes or until toothpick inserted in center comes out clean.
Remove from oven. Cool in pan for 10 minutes and then remove to a wire rack to cool completely.
Dutch Chocolate Layer (the middle layer):
1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup strong, fresh-brewed coffee
3/4 cup buttermilk
6 tbsp. vegetable oil
2 large eggs, beaten
1 tsp. vanilla extract
Sift sugar, flour, cocoa, baking soda, baking powder and salt into a large bowl.
Whisk coffee, buttermilk, oil, eggs and vanilla in a medium bowl. Add liquid ingredients to dry ingredients. Mix until just combined.
Pour mixture into 1 greased and floured (10-inch) round cake pan with sides at least 2 inches high. Bake in a preheated 325-degree oven for 40-45 minutes or until a toothpick inserted in center comes out clean.
Remove from oven. Cool for 10 minutes in pan and then remove to a wire rack to cool completely.
White Chocolate Layer (the top layer):
1/4 lb. white chocolate
1 tbsp. vanilla
1 cup unsalted butter
2 cups sugar, divided
4 eggs, separated
2 1/2 cups cake flour
1 tbsp. baking powder
1/4 tsp. salt
1 cup buttermilk
Melt chocolate over hot, not boiling, water. Cool slightly and add vanilla.
Cream butter and 1 cup of sugar until light and fluffy. Add chocolate mixture. Add egg yolks, one at a time, mixing well after each addition.
Sift together the cake flour, baking powder and salt. Add alternately with buttermilk, mixing only enough to blend.
Beat egg whites with second cup of sugar until mixture forms soft peaks. Gently fold into chocolate mixture. Pour mixture into 1 greased and floured (10-inch) round cake pan, with sides at least 2 inches high.
Bake in a preheated 325-degree oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool in pan for 10 minutes and then remove to a wire rack to cool completely.
CHOCOLATE GANACHE
24 ozs. bittersweet chocolate
3 1/3 cups heavy cream
4 tbsp. cognac, optional
Break the chocolate into pieces and process in food processor until very fine.
Heat the cream to the boiling point and, with the motor running, pour it through the feed tube of the food processor in a steady stream. Process for a few seconds until smooth. Pour into a bowl and cool completely.
Gently stir in the cognac. Allow mixture to cool for several hours until of frosting consistency.
FRUIT FILLINGS
This recipe is the same for each type of filling. Make it once with strawberries and once with raspberries.
2 1/2 cups coarsely chopped strawberries or raspberries
1/2 cup sugar
2 1/2 tbsp. cornstarch
Bring all ingredients to a boil in a heavy saucepan, stirring constantly and crushing the berries slightly with the back of a spoon.
Boil 2 minutes to thicken, stirring constantly. Mixture will be slightly chunky. Pour into bowl and cool completely.
To assemble cake:
Place the Dark Chocolate Layer on a serving platter. Top with a thin coat of Chocolate Ganache and then spread with the Strawberry Filling.
Place the Dutch Chocolate Layer on top of the strawberry filling. Spread with a thin layer of Chocolate Ganache and then spread with the Raspberry Filling.
Place the White Chocolate Layer over the raspberry filling. Ice the top and sides with the Chocolate Ganache.
To decorate, wash and dry whole strawberries with stems. Dip them in either melted white or dark chocolate. Set them on waxed paper and transfer them to the refrigerator until the chocolate has set. Then arrange them on top of the cake in a circular pattern. Pipe dipping chocolate on waxed paper in free form curls to make chocolate curls. Let set before using.
MSG URL: http://www.recipelink.com/gm/2/14880
http://www.recipelink.com/mf/2/14880
A MILLION thanks Marilyn and Gay!! I spent an hour trying to find it this morning and decided to
ask Gay because I remember she posted it at Gails. I couldn't find my recipe or remember the correct name of the cake!! (I was so mad at myself.) I appreciate you both so much!!!
ask Gay because I remember she posted it at Gails. I couldn't find my recipe or remember the correct name of the cake!! (I was so mad at myself.) I appreciate you both so much!!!
debbie_in_ga
Well-known member
I'm just glad SOMEONE found it, because does it look delicious! I will be looking
for an excuse to make this for the holidays!
Debbie
for an excuse to make this for the holidays!
Debbie
I rarely use s.rising flour (keep a small bag in the freezer) and used it for this. I followed the
recipe exactly for the first layer, adding the salt. It was fine. The dutch chocolate had too much liquid the first time, I didn't put as much coffee in it and left out the oil. Evidentally, Josh made this cake and had a bad experience, and it's expensive to make. Mine came out find.
recipe exactly for the first layer, adding the salt. It was fine. The dutch chocolate had too much liquid the first time, I didn't put as much coffee in it and left out the oil. Evidentally, Josh made this cake and had a bad experience, and it's expensive to make. Mine came out find.
debbie_in_ga
Well-known member
Thanks for pointing that out, Barb. I would have made it "as is."