|This was one delicious slice of cake. Please ignore that the bottom layer is|
much bigger than the other layers and that the frosting is a little runny.
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/4 tsp salt
- 3/4 cup vegetable oil
- 3 cups sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups buttermilk
- 1 1/2 cups warm coffee
- 1 lb 60% cacao dark chocolate, finely chopped (we used dark chocolate chips as they were on sale)
- 1 lb semisweet chocolate chips
- 2 cups heavy cream
- 1/2 cup light corn syrup
- Using the base of a cake pan, trace 3 circles on parchment paper.
- Cut out the circles.
- Butter 3 cake pans.
- Put the parchment paper in the bottom of the cake pans and butter the parchment paper as well.
- Preheat your oven to 350 degrees.
- In a bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, combine the vegetable oil, sugar, eggs and vanilla with an electric mixer.
- Pour about 1/3 of the dry ingredients into the wet ones and mix well.
- Add a 1/2 cup of buttermilk and 1/2 cup of coffee and mix.
- Repeat adding the dry ingredients, buttermilk, and coffee two more times until they are all mixed together.
- Divide the batter between the three buttered cake pans.
- Bake for 40 to 50 minutes. When a toothpick poked into the middle of the cake doesn't come up with anything on it, it's done.
- Cool in the pans for 30 minutes.
- Run a knife around the edges of the pan to make sure the cake isn't sticking.
- Place cooling racks upside down on top of the cake pan and then carefully flip them over.
- This should allow the layers of the cake to just fall right out of the pan.
- Remove the parchment paper and let the layers cool completely (at least 1 full hour).
- While the cake layers are cooling, pour the chocolates into a mixing bowl.
- In a sauce pan, mix together the heavy cream and syrup.
- Heat over medium heat.
- Right when the cream mixture reaches a boil, remove it from the heat and pour it onto your chocolate.
- Whisk until everything is a delicious smooth chocolate bowl of deliciousness.
- This is where mine went wrong as it was a delicious smooth runny chocolate bowl of deliciousness.
- Let cool for about 30 minutes.
- Put a single cake layer on a plate and frost the top.
- Add another layer and frost that as well.
- Add the final layer and frost the top as well as the sides.
- DO NOT eat all in one sitting, as you would probably go into shock from the richness.