Chocolate Sans Rival

This week is our annual United Way Cake Auction at work. Some people go all out and do fancy decorated cakes. I'm more in it for the quality of the cake. This year I decided to tweak the traditional Sans Rival (post from last year) to make a chocolate version.

I wanted a buttercream that didn't have eggs in it so that I wouldn't have to do the stovetop cooked buttercream. I found the recipe at Joy the Baker's site (up this year for a Foodbuzz Blog Award for Best Baking Site). It uses Ovaltine and it made a bunch! (Recipe below)

My problem this year was a near disaster with my meringue layers. Here was layer #2, which would not separate from the parchment paper. It sent me into a mild panic. But what do you do with failed layers? Eat them, of course!

Luckily I was still able to pull off four layers and was able to cover the mishaps with frosting and nuts.

The Best Chocolate Buttercream Frosting

adapted from Delilah Bakery

1 1/2 cup (3 sticks) unsalted butter, softened

1 cup cocoa powder

3/4 teaspoon salt

4 cups powdered sugar

2 teaspoons vanilla

1/4 cup milk

1 cup heavy cream

2/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.