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Double Decadence Chocolate Cake With Shiny Chocolate Icing
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- #80226
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
ingredients
Cake
1/3 cup semisweet chocolate chips
1 cup hot coffee
2 cups sugar
1 2/3 cup all-purpose flour
1 cup unsweetened cocoa powder (not dutch process)
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
Shiny Chocolate Icing
2 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup butter flavor all-vegetable shortening
directions
Preheat oven to 300 degrees F.
Spray two 9 x 2-inch round cake pans with non-stick cooking spray. Line bottoms with rounds of wax paper or parchment paper; 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 powder, baking soda, baking powder and salt in a large bowl.
Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add vegetable oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well.
Add dry ingredients 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 minutes.
Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
(Note: Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.)
For the icing: Whisk together, in a 1-1/2- to 2-quart saucepan, 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 is melted and mixture is smooth. Cut shortening into 3 pieces and add to frosting, whisking until smooth.
Transfer icing to a bowl and chill until spreadable, about 30 minutes.
Spread icing between cake layers and over top and sides.
(Note: Cake keeps covered and chilled, 3 days. Bring cake to room temperature before serving.)
added by
Doretha_Blanco
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 16, 2017
My family re-named this cake to "chocolate rage"cake, because there was actually a fight in the kitchen over the last piece!! Its very chocolatey and moist and delish!!
May 27, 2013
This is the best chocolate cake recipe ever. I make it every year for my husband's birthday. The batter is runny but cooks up super moist. It is extremely rich though, so if you aren't into rich desserts this is not for you.
January 13, 2011
Something is wrong with this recipe! Runny going in the oven and runny all over the oven bottom as it bakes. I followed it exactly and it just created a mess.
September 12, 2007
The cake comes out so very smooth and chocolatey. Its great for chocolate lovers without being overpowering.
July 11, 2007
I've done this recipe twice in the past two months, and each time it has turned out super delicious. The first time I tried it, it was the most decadent thing I'd ever tasted! Everyone who has tried it has told me how delicious, rich, and chocolatey it is. Note: I do not drink coffee, so I replaced the coffee with hot water, and it was worked out really well.