Delta cake from The Joy of Chocolate by Judith Olney

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on September 13, 2013

    My notes dating back to 1997 say this dessert is "Fabulous--serve with coffee". Some tips I jotted down: Step 4--My cake took only 1 hour to bake, so watch baking times; Step 6--don't let the melted chocolate cool too much, or it won't fold easily into the buttercream; Step 9--sift the cocoa, and dissolve the instant coffee in the rum before adding it to the buttercream. Basically this cake is baked in a straight-sided loaf pan and cut into 7 horizontal layers. These layers are then sandwiched with the buttercream and then frozen. This makes the cake firm enough to cut on the diagonal, and the "top" and "bottom" of the cake are then sandwiched together and the whole cake frosted. This results in a triangular cake that when cut reveals vertical striped layers of cake and frosting--a neat presentation! Obviously some labor involved, but I thought it was worth it!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.