Very Chocolate Cake

If you’re looking for a very chocolate cake that has a bit of a pick me up in it, this is the cake for you . After trying many chocolate cake recipes that seemed to be a disappointment, this recipe stood out because it had everything I wanted in a chocolate cake. It is moist, had just enough chocolate flavor, and is versatile. This recipe is the recipe I go to when I need a cake for birthdays or any special occasion. It is even good to make for a date night! You can use the ganache frosting that I used, or your favorite frosting. It goes perfect with a little whip cream and fresh berries. My sister and I found ourselves eating it for breakfast this morning. It definitely gave us a little more energy than usual! Although there is coffee in it to bring out the chocolate, you can taste it in the batter but don’t let that fool you, once the cake is baked you can’t taste the coffee.

Enjoy chocolate lovers!

-Niki

Ingredients

*serves 12 to 14 people

• 3 0z. semissweet chocolate
• 1 1/2 c hot brewed coffee
• 3 c sugar
• 2 1/2 c flour
• 1 1/2 c unsweetened cocoa powder
• 2 t. baking soda
• 3/4 t baking powder
• 1 1/4 t  salt
• 3 eggs
• 3/4 c vegetable oil
• 1 1/2 c buttermilk
• 3/4 t vanilla

Preheat the oven to 300 degrees f and grease pans. Line pans with wax paper. If chocolate is in big pieces, chop chocolate and combine with hot brewed coffee. Let sit until chocolate melts.

Combine sugar, flour, cocoa, soda, baking powder and salt in a large bowl. Stir just until combined. In a another large bowl beat eggs until lemon colored (about three minutes) Add oil, buttermilk, vanilla and chocolate mixture to eggs. Beat until well combined. Slowly add the flour mixture to oil mixture and egg. Stir just until combined. Divide batter in two 10 by 2 inch pans. Bake on 300 for 50 min to an hour.

Chocolate Frosting

• 1 lb semisweet chocolate
• 1 C heavy cream
• 2 T sugar
• 2 T light corn syrup
• 1/4 C butter

Chop the chocolate. In a saucepan bring cream, sugar and corn syrup to a boil. Add chopped chocolate and melt. Then add butter and whisk until everything is combined. Let cake cool. Put frosting on the top of one cake then put the other cake on top. Put a blob of frosting in the center on top of the cake. With a spatula spread frosting from the center down to cover the whole cake. Don’t be alarmed if frosting is not thick. It is supposed to be smooth and will eventually dry and harden a little bit.