This recipe is from one of my all time favourite cookbooks. This is the most decadent chocolate cake I have ever made.
- 3 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 1 1/2 cups buttermilk
- 1 cup strong brewed coffee cooled
- 3/4 cup vegetable oil
- 1 tsp vanilla
- 4 oz unsweetened chocolate squares melted and cooled slightly
- 1 1/4 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 cup whipping cream
- 6 oz semi-sweet chocolate squares
- 2 tsp vanilla
- 1 pkg light cream cheese softened
- 1 cup butter softened
Preheat oven to 350F. Lightly grease bottom and sides of 3 - 9 inch round cake pans. Cut circles of parchment or wax paper to fit bottom of pans and place in pans. Lightly grease paper and set pans aside.
Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
In another large bowl, beat eggs on high speed of electric mixer for about 3 minutes, until they have thickened slightly and are lemon colored. Add buttermilk, coffee, oil, vanilla, and melted chocolate. Mix on low speed until well blended.
Gradually add dry ingredients to wet ingredients and mix on medium speed until batter is smooth. Divide batter evenly among pans. Bake for 25 to 30 minutes, until a toothpick inserted in center of cakes and comes out clean. Cool in pans, peel off paper and cool completely before frosting.
To make frosting, whisk together sugar, cocoa, and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly, until mixture come to a gentle boil. Cook 1 minute. Remove heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature.
In a large bowl, beat cream cheese and butter on high speed of electric mixer until smooth. Add cooled chocolate mixture and beat on medium speed until well blended. Refrigerate frosting until desired spreading consistency is reached about 1 hour. Important! Don't let it get too firm, or you won't be able to spread it.
To frost cake, place one cake layer on a pretty plate. Spread 1 cup frosting over top. Repeat with second layer. Place final layer on top. Repeat with second layer. Place final layer on top. Ice top and sides of cake with remaining frosting. Decorate cake with chocolate curls, and / or chocolate covered strawberries, if desired. Cover and refrigerate. Let cake stand at room temperature for 30 minutes before serving.
LIKE CHOCOLATE ?
Checkout our Creamy Chocolate Fudge