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Gift-Wrapped Chocolate Cake

 Gift-Wrapped Chocolate Cake
Family and friends will be impressed when you present this rich, glazed cake from our Test Kitchen.
10-12 ServingsPrep: 30 min. Bake: 45 min. + cooling

Ingredients

  • 2 teaspoons plus 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs, separated
  • 3 tablespoons water
  • 3 tablespoons canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon baking cocoa
  • 3/4 cup chopped pecans
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • GLAZE:
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • Chocolate Bow

Directions

  • Line the bottom of a 9-in. springform pan with foil; grease foil and
  • sides of pan with 2 teaspoons butter; set aside. Melt remaining
  • butter. In a large bowl, beat butter and sugar. Add egg yolks, one
  • at a time, beating well after each. Beat in the water, oil and
  • vanilla; mix well. Combine flour and cocoa; gradually add to egg
  • mixture. Stir in pecans.
  • In another large bowl, beat egg whites on medium speed until foamy.

2 of 2

Gift-Wrapped Chocolate Cake (continued)

Directions (continued)

  • Add cream of tartar and salt; beat on high until stiff peaks form.
  • Fold into chocolate mixture.
  • Pour into prepared pan. Bake at 350° for 45-50 minutes or until
  • top begins to crack slightly and a toothpick comes out with moist
  • crumbs. Cool on wire rack for 10 minutes. Carefully run a knife
  • around the edge of the pan to loosen; cool 1 hour longer.
  • Refrigerate over night.
  • To assemble, invert cake onto a waxed paper-lined baking sheet.
  • Remove foil; set aside. In a heavy saucepan, heat chocolate and
  • cream over very low heat until chocolate is melted (do not boil);
  • stir until smooth, Remove from the heat. Cool if necessary until
  • mixture reaches spreading consistency.
  • Slowly pour over cake, smoothing sides with a metal spatula to evenly
  • coat. Chill until set. Carefully transfer cake to a flat serving
  • plate. Top with Chocolate Bow. Refrigerate leftovers. Yield: 10-12
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 380 calories, 27 g fat (11 g saturated fat), 99 mg cholesterol, 167 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.