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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cake layers: | 2. Preheat oven to 300°F and grease 3 - 9 inch pans. Line greased pan bottoms with rounds of wax paper and grease paper. | 3. Finely chop chocolate and in a bowl combine with hot coffee and liqueur. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. | 4. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. | 5. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, almond extract and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. | 6. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. | 7. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and pour liqueur over layers. | 8. Spread carefully preserves over all 3 layers. | 9. Cool completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. | 10. Frosting: | 11. Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, and sugar to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Mix in the liqueur. | 12. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly. | 13. Spread frosting between cake layers and over top and sides. Decorate with almond slices. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	3	ounces	semisweet	49.3281	8.0541	1.7519999999999998	1.2247
coffee	1	cup	brewed	150.66	25.0047	5.0058	3.4992
liqueur	1	cup		-	-	-	-
sugar	3	cups		2417.94	604.788	0.0	0.0
purpose flour	2 1/2	cups		-	-	-	-
cocoa powder dark	1 1/2	cups	unsweetened used	-	-	-	-
baking soda	2	teaspoons		0.0	0.0	0.0	0.0
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
sea salt	1	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
vegetable oil	3/4	cup		1409.37	0.0	0.0	163.5
buttermilk	1 1/2	cups		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	1	teaspoon		-	-	-	-
liqueur	1/4	cup		-	-	-	-
chocolate	1	lb	semisweet	49.3281	8.0541	1.7519999999999998	1.2247
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sugar	2	tablespoons		2417.94	604.788	0.0	0.0
liqueur	1/4	cup		-	-	-	-
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
orange marmalade	1/2	cup	used	393.6	106.08	0.48	0.0
almond great choice	1	cup	toasted sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.