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This is a thin cake, with a deep, rich filling and indecently seductive chocolate frosting. Make it for your next party, but not for the kiddies. This one is for you.

Gypsy John
Serves: 12
  • 1 Cup cake flour
  • 1/4 Cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 Cup sugar
  • 1/3 Cup water
  • 1 teaspoon vanilla
  • 1/4 Cup light corn syrup
  • 2 Tablespoons hot water
  • 2 Tablespoons butter
  • 1 package (6 ounces) semisweet chocolate bits
  1. Preheat oven to 375 degrees F. Line jelly roll pan with waxed paper; grease.
  2. Sift flour, cocoa, baking powder and salt together twice; set aside. Place eggs in small mixing bowl. Beat with electric mixer 5 minutes or until thick and lemon-colored. Slowly beat in sugar, a tablespoonful at a time. Mixture will become very thick.
  3. Transfer to large mixing bowl. Beat in water and vanilla. Slowly add flour mixture; beat until smooth. Pour into prepared pan, spreading evenly to corners.
  4. Bake 12 to 15 minutes, or until cake tests done. Loosen from pan. Turn out on rack; remove waxed paper. Invert; cool completely.
  1. Prepare the Cocoa-Rum Filling according to instructions in the recipe. Chill for at least 1 hour.
  2. Cut cake in half crosswise. Place 1 piece of cake on small cookie sheet. Top with chocolate filling; spread to form even layer 1-1/2 inches thick. Top with remaining cake layer. Chill at least 1 hour.
  1. Prepare frosting. Combine corn syrup, water and butter in small saucepan. Bring to boil; cook until butter melts. Remove from heat. Add chocolate bits; stir until chocolate melts. Cool at room temperature. Spread over top of cake. Chill until frosting sets.
  1. Cut cake into 12 squares; arrange on decorative plate.
Use the finest chocolate you can find. Supermarkets today have a wide range of high quality cocoas and chocolate bits. The higher amount of cocoa, the deeper the chocolate flavor will be.

A little hint. We made this twice, and on our second attempt, used a syrup, sprinkling it on the first layer of cake before we spread the filling, then on the top layer before spreading the frosting, but giving the cake ample time to absorb the syrup each time. The second cake was just a bit more moist and flavorful than the original recipe. We strongly urge you to gently sprinkle a simple syrup or a flavored one to moisten the cake for outstanding results.

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