Hot Chocolate Cake

Hot Chocolate Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • ¾

    c. (6 oz.) butter

  • 3

    c. (13½ oz.) flour

  • ¾

    c. canola oil

  • oz. bittersweet chocolate

  • 1

    c. water

  • 3

    c. sugar

  • ¾

    c. cocoa

  • 3

    eggs

  • ¾

    c. buttermilk, room temperature

  • 2

    tblsp. vanilla

  • tsp. baking soda

  • ½

    tsp. kosher salt

  • Icing:

  • c. heavy cream

  • 6

    tbslp. (3 oz.) butter

  • 1

    tsp. vanilla

  • 6

    oz. bittersweet chocolate, finely chopped

  • 2

    c. suagr

  • 2

    c. cocoa

  • ½

    c. light corn syrup

  • ¼

    tsp. kosher salt

Directions

Preheat oven to 350. Prepare 3 round pans. Line with parchment paper. Bake 35-40 minutes. 1. In a saucepan combine the butter, oil chocolate & water. 2. In a large bowl whisk the flour, sugar & cocoa. 3. Pour the hot chocolate mixture into dry ingredients & whisk until combined. 4. Whisk in eggs 1 at a time. 5. Whisk in buttermilk, vanilla, baking powder & salt. 6. Divide batter evenly between 3 pans. 7. Bake until tester comes out clean. 8. Cool 10-15 minutes then invert & peel off parchment paper. Icing: 1. In a large saucepan combine the cream, butter & vanilla. 2. Add chocolate & whisk until melted. 3. Whisk in sugar, cocoa, corn syrup & salt. 4. Pour into 9x13 pan & freeze until firm, about 2 hours. or refrigerate overnight. 5. Remove frosting from freezer. 6. Transfer to mixer & beat on medium speed for 2 minutes to soften. 7. Change to whisk attachment & beat at medium-high speed until light & fluffy, about 3 minutes. 8. Place 1 cake layer on platter. 9. Spread with 1 1/2 c. icing. Repeat. 10. On top layer make a thin (crumb) coating & refrigerate 20-30 minutes. 11. Ice with remaining icing. 12. Can be decorated on top with marshmallows.


Nutrition

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