Hot Chocolate Cake

By Juice

Ingredients

• Cake:
• 3/4 c. (6 oz.) butter
• 3 c. (13 1/2 oz.) flour
• 3/4 c. canola oil
• 4 1/2 oz. bittersweet chocolate
• 1 c. water
• 3 c. sugar
• 3/4 c. cocoa
• 3 eggs
• 3/4 c. buttermilk, room temperature
• 2 tblsp. vanilla
• 1 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• Icing:
• 2 1/2 c. heavy cream
• 6 tbslp. (3 oz.) butter
• 1 tsp. vanilla
• 6 oz. bittersweet chocolate, finely chopped
• 2 c. suagr
• 2 c. cocoa
• 1/2 c. light corn syrup
• 1/4 tsp. kosher salt

Preparation

Step 1

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.