Chocolate Shadow Cake

This was a fun cake to make. To save time you could use a boxed cake mix but I have to tell you making a cake from scratch tastes much better. This would also make a fun cake to serve around Halloween time.

Chocolate Shadow Cake
Cooks Country Oct/Nov 2008

For this cake you will need:
4 large egg whites
3 tablespoons water
1 1/4 cup sugar
1 teaspoon cream of tartar
pinch of salt
1 teaspoon vanilla
3 (8 inch) chocolate cake rounds
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
2 tablespoons light corn syrup

For the icing:
Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let the 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 one 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 1/2 inch of barely simmering water (do not let bowl touch water). Stir until melted and smooth, then remove from heat and let cool 5 minutes. Spoon 1/4 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.