The Dessert Place: Chocolate Chocolate Cake

This recipe rocks!!! A moist super rich chocolate cake to die for. It is a special cake for special occasions, and is worth the work.

• Ready In: 3 hrs 40 mins
• Serves: 6-8

Ingredients

• 6  ounces unsalted butter (room temperature)
• 2 1⁄4 cups light brown sugar (packed)
• 3  large eggs (, room temperature)
• 3  ounces  unsweetened chocolate (, melted and cooled ( THE BETTER THE CHOCOLATE, THE BETTER THE CAKE.)
• 2  teaspoons vanilla extract
• 2  cups all-purpose flour
• 2  teaspoons baking soda (BAKING SODA DOES NOT HAVE A FOREVER SHELF LIFE . IF IN DOUBT, BUY A NEW BOX)
• 3⁄4 teaspoon salt
• 1⁄2 cup buttermilk
• 1  cup water (boiling)
• 1⁄2 lb unsalted butter (room temperature)
• 2  tablespoons  Crisco ((LIKE BAKING SODA, CRISO DOES NOT HAVE A FOREVER SHELF LIFE.)
• 4  cups confectioners' sugar
• 1⁄2 cup  chocolate syrup
• 1  teaspoon salt
• 6  ounces  unsweetened chocolate (, melted and cooled)
• 4  teaspoons vanilla extract (PURE)
• 2  large  egg yolks (, room temperature)
• 4  teaspoons  hot coffee (EVEN IF YOU HATE COFFEE, DO NOT LEAVE THIS OUT! THE ICING WILL NOT TASTE LIKE COFFEE!)

Directions

1. FOR CAKE
2. Preheat oven to 350 degrees.
3. Butter and flour two 8-inch cake pans, and set them aside.
4. Using an electric mixer on medium speed, cream butter well and then add brown sugar.
5. Continue to beat on medium, speed, adding eggs one at a time.
6. Beat until the mixture is light and fluffy, about 5 minutes.
7. Add melted, cooled chocolate and vanilla extract.
8. Using a rubber spatula, scrape down the sides of the bowl to make sure all ingredients are well blended.
9. In a separate bowl, combine the flour, baking soda and salt.
10. Add these dry ingredients to the batter alternately with the butter milk.
11. On low speed, stir in the boiling water.
12. Scrape down the sides of the bowl again, and mix to incorporate. (TIP: DON’T OVERMIX AFTER FLOUR HAS BEEN ADDED.).
13. NOTE: YES, THE BATTER IS RUNNY!
14. Pour the batter evenly into the prepared cake pans.
15. GENTLY “knock” the filled pans on the counter to evenly distribute batter.
16. Bake on center rack in oven for approximately 35-40 minutes, or until a cake tester comes out clean.
17. Let the layers cool on a wire rack for about 20 minutes before removing them from the pans.
18. After they have cooled completely, frost them with the icing.
19. FROSTING.
20. Using an electric mixer on medium, cream the butter and shortening.
21. Add half of the confectioners sugar, beat, scrape down the sides of the bowl with a rubber spatula.
22. Add the chocolate syrup.
23. Add the remaining sugar, the salt, and the melted chocolate.
24. Scrape the bowl again, and mix on medium for 1 minute.
25. In a small bowl, combine the vanilla extract with the egg yolks. Slowly, while whisking, stir in the hot coffee.
26. Add this vanilla extract / egg mixture to the chocolate mixture.
27. Beat mixture on high speed for about 2 minutes, or until the frosting is light a fluffy.
28. Refrigerate icing for about 20 minutes before icing the cake.
29. ENJOY!
30. DO NOT REFRIGERATE THIS CAKE!
31. STORE AT ROOM TEMPERATURE FOR SEVERAL DAYS OR FREEZE UNEATEN PORTION FOR ENJOYMENT AT A LATER TME.