Mrs. Claus' Cookbook - Christmas-Comes-But-Once-A-Year-Chocolate Cake

Christmas-Comes-But-Once-A-Year-Chocolate Cake

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From the kitchen of Pam Balderston

This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!

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Recipe Details

Bake Time:
 25-30 minutes
 Tags: Contains nuts, Good for parties/potlucks

Ingredients

Rum Butter Cream Frosting:
1/2 cup rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter

Cake:
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup superfine sugar
6 tablespoons butter, clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
3/4 cup flour

Almond Chocolate Mousse:
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract
1/2 cup heavy cream
7 teaspoons sugar

Directions

Rum Butter Cream Frosting:

  1. Heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves.

  2. Wash down sides of pan with pastry brush dipped in ice water.

  3. Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage).

  4. Remove syrup from heat and let cool slightly.

  5. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters.

  6. Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition. Let yolk mixture cool.

  7. Add softened butter 1 Tablespoon at a time, beating well after each addition.

  8. Frosting should be thick and perfectly smooth.

  9. Use butter cream as soon as possible, or refrigerate up to three days.

  10. When ready to use, bring to room temperature  and beat until smooth.

Cake:

  1. Preheat oven to 350 degrees.

  2. Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour.

  3. Mix together flour, cocoa, and salt; set aside.

  4. Bring eggs to room temperature. Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water.

  5. Beat with electric mixer until light and thick and quadrupled in volume.

  6. Add sugar 1 tablespoon at a time, beating continuously.

  7. Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters.

  8. Gently fold in 1/4 flour mixt

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