Feathery Fudge Cake

Chocolate, chocolate, chocolate!  What more can I say.

3 squares (3oz) unsweetened chocolate
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
2/3 cup butter
1 3/4 cups sugar
1 tsp vanilla
2 eggs
1 1/4 cups cold water
1 square (1 oz) semi sweet chocolate
4 fresh strawberries
Whipped Chocolate Filling
Chocolate Sour cream frosting
Chocolate curls

Grease and lightly flour two 9 x 1 1/2 inch round baking pans; set aside.  Melt the unsweetened chocolate; cool.  Stir together the flour, baking soda, and salt.  In a large mixer bowl beat butter on medium speed of electric mixer about 30 seconds.  Add sugar and vanilla and beat till well combined.  Add eggs, one at a time, beating well on medium speed.  Stir in the melted and cooled unsweetened chocolate.  Add dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition.  Turn batter into prepared pans.  Bake in a 350 oven for 30 to 35 minutes or till cake tests done.  Place on wire racks; cool 10 minutes.  Remove from pans; cool thoroughly on racks.

Melt the semi sweet chocolate.  Line a baking sheet with waxed paper.  Spoon melted chocolate over the bottom half of each strawberry.  Place on baking sheet; refrigerate till needed.  Halve the cake between the cake layers horizontally, making 4 layers.  Spread the whipped chocolate filling between the cake layers.  Frost top and sides with Chocolate Sour Cream Frosting.  Garnish with chocolate coated strawberries and chocolate curls.  Makes 12 servings.

Whipped Chocolate Filling:  in a 1 cup glass measure soften 1/2 tsp unflavoured gelatin in a tablespoon cold water.  Place cup in a saucepan containing about 1 inch water; stir over low heat till dissolved.  Remove saucepan from heat.  In a small mixer bowl beat together 1 cup whipping cream, 3 tablespoons sugar, and 2 tablespoons unsweetened cocoa powder till slightly thickened.  Add the dissolved gelatin all at once; beat till soft peaks form.

Chocolate Sour Cream Frosting:  
1 1/2 cups semisweet chocolate pieces
3 tablespoons butter
1/2 cup sour cream
1 tsp vanilla
3 1/2 cups sifted powdered sugar

Melt together chocolate and butter.  Cool about 10 minutes.  Stir in sour cream and vanilla.  Gradually add powdered sugar, beating by hand till frosting is smooth and of spreading consistency.  Cover and chill to store.  Frosts tops and sides of two 8 or 9 inch layer or about 24 cupcakes.

Chocolate Curls
Let a bar of chocolate come to room temperature, then carefully draw a vegetable peeler across the chocolate.  For smaller curls, use a narrow side of the chocolate; for large curls, use a wide surface.  To transfer a curl without breaking it, insert a wooden pick through one end and lift.  Arrange atop tortes, layer cakes and cheesecakes.