3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 cup granulated sugar
1/3 cup water
3 large egg whites, at room temperature
1 1/2 cups (3 sticks) butter, softened
2 teaspoons vanilla extract
Orange Soaking Syrup:
1/2 cup water
1/4 cup granulated sugar
2 tablespoons orange-flavored liqueur
(I substitute it with the syrup of canned red cherries)
Melted plain and white chocolate
Cocoa powder for decoration
How to make it
Make the chocolate cake:
Preheat oven to 350 F. Lightly butter the bottom and sides of two15x10x1-inch jellyroll pans. Line with parchment or waxed paper.
Mix together flour and cocoa powder.
Beat eggs and egg yolks in mixing bowl until blended, using
electric mixer at medium speed. Gradually add sugar and increase speed to medium-high. Continue to beat until mixture is tripled in volume and pale-yellow.
Fold one-third of flour mixture into egg mixture. Fold in remaining flour in two more additions. Spread batter in prepared pans.
Bake for 10 to 12 minutes or until cake springs back when touched lightly with finger. Cool cakes in pans on wire rack for 10 minutes. Invert cakes onto wire racks and remove paper. Cool completely.
Make the chocolate butter cream:
Melt chocolate in a heatproof bowl set over a pan of hot water and let cool. (I added 1 tbsp vegetable oil to keep it liquid and smooth)
Combine sugar and water in saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high and heat mixture until mixture registers 240 F. on candy thermometer. When syrup reaches 230, start beating egg whites.
Beat egg whites in bowl until frothy, using electric mixer at low speed. Gradually increase speed to medium-high and continue beating until soft peaks form. While beating at medium-low speed, gradually pour hot syrup into egg whites. Continue beating for 5 to 8 minutes or until glossy soft peaks form. Add butter, one tablespoon at a time, beating well after each addition. Beat in vanilla and melted chocolate.
Make the orange soaking syrup:
Combine water and sugar in small saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Increase heat to high and bring syrup to a boil. Remove from heat. Let cool for 10 minutes. Stir in orange liqueur.
Assemble the dessert:
Brush cakes with syrup. Spread cakes with ¼ inch layer of chocolate buttercream.Cut a 3-inch strip, then a 2 ½ inch strip and cut the rest of the cake into 2-inch-wide strips. Roll up strip, jellyroll fashion, beginning with the widest one (3 inch) then place cut-side down in center of springform pan. Take the second strip (2 ½ inch) and wrap it around the first strip, beginning where the first one ended. Continue to wrap strips around each other in spiral fashion until pan is full and all cake strips are used. Brush top of cake with remaining orange soaking syrup. Refrigerate cake for 4 hours or until set.
Loosen cake from pan and remove side of spring form pan. Spread top and side of the cake with chocolate butter cream. Decorate with melted chocolate or as you desire.