Double Decadence Chocolate Cake

By ezunich

Ingredients

• Shiny Chocolate Icing:
• 1/2 cup semisweet chocolate chips
• 1 12 cups hot coffee
• 3 cups sugar
• 2 1/2 ups flour
• 1 1 2/ cups cocoa
• 2 tsp baking soda
• 3/4 tsp baking powder
• 1 1/4 tsp salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups buttermilk
• 1 tsp vanilla
• Non stick cooking spray
• 2 cups semisweet chocolate chips
• 1 cup heavy cream
• 2 tbs sugar
• 2 tbs light corn syrup
• 1/4 cup buter flavored Crisco

Preparation

Step 1

Preheat oven to 300°. spray two round cake pans with non stick spray. Line bottoms with rounds of waxed paper and spray again. Combine chocolate chips and hot coffee in a bowl. let mixture stand. Whisking occasionally, until chocolate is melted and mixture is smooth. Whisk together sugar, flour, cocoa, baking soda and baking powder and salt in a large bowl. Beat with electric mixer - eggs, until thick and yellow, about 3-5 minutes. Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs. beating until combined well. Add dry ingredients and and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean 45-55 minutes.

Icing:
In a medium saucepan, whisk together the cream, sugar and corn syrup. bring to a boil over medium heat. Whisking until sugar is dissolved. remove pan from heat and add chocolate chips, whisking until chocolate in melted and mixture is smooth. Cut Crisco into 3 pieces and add to frosting Whisking until smooth. Transfer icing to a owl and chill until spreadable, about 30 minutes. Spread icing between cake layers and over top and sides. Keep cake covered and chilled. Bring cake to room temperature before serving.