Dark Chocolate Layer Cake

By srumbel

Layers of dark chocolate cake, frosting, hot fudge, and pecan chips make this Dark Chocolate Layer Cake an impressive cake to serve for any dinner party.
from insidebrucrewlife.com

Ingredients

• For the Cake
• 3/4 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups flour
• 3/4 cup dark cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 3/4 cup strong brewed coffee, cooled
• For the Frosting
• 1/2 cup butter, softened
• 1/2 cup shortening
• 3/4 cup marshmallow cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon rum extract
• 1 teaspoon salt
• 7 1/2 cups powdered sugar
• 1/2 cup heavy whipping cream
• 1/4 cup dark chocolate hot fudge topping
• 1/4 cup pecan bits
• cherries with stems, patted dry

Preparation

Step 1

Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again.
Stir together the flour, dark cocoa powder, baking soda, baking powder, and salt in a bowl. Alternately add the flour mixture, buttermilk, and coffee to the butter mixture until everything has been mixed in completely.
Divide the cake batter into 2 - 8 inch cake pans that have been greased and dusted with cocoa powder. Bake at 350 degrees for 35-37 minutes or until a toothpick comes out mostly clean.
Remove the cakes from the oven and let cool for 15 minutes in the pan. Flip out onto a wire rack to cool completely. Cut each cooled cake in half, horizontally.
Beat the butter and shortening until creamy. Add the marshmallow cream, vanilla, rum extract, and salt and beat again.
Slowly add the powdered sugar and whipping cream alternately until everything is mixed in. Beat on high for 1-2 minutes or until light and fluffy.
Place on cake layer on a plate. Spread 1/4 of the frosting on top. Repeat with the cake layers and frosting.
Heat the hot fudge in the microwave until it is warm enough to stir, but not hot enough to melt the frosting. Drizzle over the top of the frosted cake. Sprinkle with pecan chips. Top with the cherries.

Yield: 1 - 8 inch layer cake