" All-The-Stops-Out" Chocolate Cake

This cake claims to be the end all of chocolate cakes. This looks rather involved so I will save it for an upcoming birthday. Plan way ahead as the layers of these cakes are best handled when very cold. Recipe suggests refrigeration of up to 12 hours before frosting which is not included in prep time.

• Ready In: 49 hrs
• Serves: 16

Ingredients

• For the cake

• 2  cups  strong coffee
• 2  cups butter
• 1 1⁄2 cups  unsweetened baking cocoa
• 4  cups all-purpose flour
• 2  cups sugar
• 2  cups dark brown sugar, packed
• 1  tablespoon baking soda
• 1  teaspoon salt
• 3  eggs
• 1  egg yolk
• 1 1⁄3 cups sour cream
• 2  teaspoons vanilla

• for the icing

• 32  ounces  semisweet chocolate, chopped
• 1  quart heavy whipping cream (4 cups)
• 2  tablespoons light corn syrup
• 2  teaspoons vanilla

• For the coating

• 40  thin  chocolate wafer cookies, finely crushed

Directions

1. Adjust oven racks to the middle and bottom positions. Heat oven to 350°F
2. Spray three 9-inch round pans with cooking spray. Line bottom of pans with parchment paper rounds; spray with cooking spray.
3. In a 3-quart saucepan, heat coffee and butter over medium heat until butter melts and mixture just comes to a boil. Remove from heat and add cocoa. Beat with wire whisk until there are no lumps; set aside and cool 5 minutes.
4. In a very large bowl; beat flour, sugar, brown sugar, baking soda, and salt with a wire whisk. Pour coffee mixture over dry ingredients and stir just until no dry flour mixture is visible. In a small bowl, beat eggs and egg yolk with wire whisk. Add to flour mixture, beating well. Stir in sour cream and 2 teaspoons vanilla until well mixed. Batter will be thin and watery.
5. Pour batter into pans. (Batter will nearly reach top of pans.) Carefully place pans in oven, 2 on the bottom rack and 1 in the middle. Bake 45 to 50 minutes or until cake tester or toothpick inserted in center comes out clean and top of cake is no longer wobbly. Cool on wire racks, about 10 minutes. Invert cake layers onto wire racks and remove parchment paper. Cool completely, about 1 hour. (Layers are easier to handle when cold, so you may want to wrap them in plastic wrap and refrigerate 8 to 12 hours before frosting.).
6. In a large bowl, place chopped chocolate and set aside. In a 4 quart saucepan, heat whipping cream and corn syrup to a simmer over medium heat. Remove from heat and add 2 teaspoons vanilla. Pour mixture over chocolate and cover bowl with plastic wrap; let stand 5 minutes. Remove plastic wrap and beat with wire whisk until chocolate is smooth. Cover bowl with plastic wrap and chill for 30 minutes. Stir well and refrigerate 30 minutes longer. Continue to stir every 30 minutes until icing is spreadable, about 2 hours total.
7. Place about 2 tablespoons icing in center of serving plate or stemmed cake plate. Place 1 layer on plate and spread approximately 1 1/2 cups icing to edge of layer. Top with another layer and spread 1 1/2 cups icing to edge. Top with last layer. Frost side and top with remaining icing. Smooth top and side of cake. Use hands to liberally press coating into sides of cake filling in any bare spots.