After making a batch of butter creamed cupcakes for the little guy to take to preschool, I was kind of all “sugared” out. With a birthday cake still on the list, I went back into my recipe book for an old favourite.
And one that would make our teeth sing and our tummies roll because of the sweetness.

And, best part?  This is an EASY cake to make (and can be fairly last minute) and it fab to use around this time of year (think snow capped mountains).

Start with 6 oz of chocolate (I use chocolate chips, about 1.5cups)
3 TBS white sugar
3 TBS lime juice (I add extra, cause I am dangerous and like the kick)

melt together slowly in a pot until the mixture is smooth.  Cool briefly and gently stir in TWO egg YOLKS.

Set aside.

Whip 1/2 cup of Whipping crew until peaked.  Fold into the chocolate mixture.

Beat the egg whites from the two eggs into STIFF peaks. Fold into mixture as well- (gentle now, don’t go all crazy – keep it fluffy)

Take 2 packages of pre-made sponge cake (just grab em from the grocery store!) And slice each cake in half (to make them thinner)
Line a bowl with the cakes until all sides are covered.

Add a spoonful of the chocolate mixture to cover the bottom of the bowl.

Continue to layer cake, chocolate, cake chocolate until finished.

Be sure to “top” the cake with more sponge.  (actually, this will be the bottom… not the top)

Put a plate on the “bottom” of the bowl and weight it.  Put in the fridge to cool.

After it has cooled a few hours, take it out, and turn it upside down on a plate.  It will be this awesome bowl cake, layered in chocolate.

From here, top it in sweetened whip cream. I add grated semi-sweet chocolate to the top to make it even MORE awesome.

Inside you will have layers of sponge and lime/chocolate, all covered in a whip cream.  Just sweet enough and not too rich to enjoy after a birthday meal! Also a fab take along for when you need a homemade winter cake for a seasonal party or event!