Name: Chocolate Shadow Cake
Total time: 1 h
Yield: Makes 12 pieces
Ingredients: 4 large egg whites; 3 tablespoons water; 1 1/4 cups (8¾ ounces/248 grams) sugar; 1 teaspoon cream of tartar; Pinch salt; 1 teaspoon vanilla extract; 3 (8-inch) baked chocolate cake rounds; 4 ounces (113 grams) bittersweet chocolate, chopped; 4 tablespoons unsalted butter; 2 tablespoons light corn syrup

Why This Recipe Works

This rich chocolate butter cake is layered with fluffy seven-minute icing and topped with a drippy chocolate glaze. We added light corn syrup to the chocolate glaze so that it clung tightly to the cake and had a glossy texture. Using an offset spatula ensured the icing on our Chocolate Shadow Cake spread in an even layer.

Before You Begin

We like to use our Chocolate Layer Cake for this recipe.

Instructions

For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don’t let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.

To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing.

To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don’t let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.