Preheat oven to 350
1 cup whipping cream
1/4 cup sf confectionery sugar
1 tablespoon vanilla
8 ounces sf semisweet chocolate, chopped
2 sticks unsalted butter, softened
1 cup Splenda
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup sf chocolate syrup
~Powdered sugar, sifted & seasonal berries, for garnish~
With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and vanilla and beat until well combined.
~Spray a 9-inch spring form pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again. ~
~In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside.~
~In a large bowl add the sugar and eggs. Using a hand held mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and chocolate syrup. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan.
~Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Invert onto a cake plate and remove parchment paper. Dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Serve with whipped cream.