Double Decadence Chocolate Cake with Shiny Chocolate Icing Serves 12 Double
Decadence Chocolate Cake
1/2 cup semisweet chocolate chips
1-1/2 cups milk
3 cups sugar
2-1/2 cups all-purpose flour
1-1/2 cups unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoons salt
3 large eggs
3/4 cup oil
1-1/2 cups buttermilk
1 teaspoon vanilla
Shiny Chocolate Icing
2 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons sugar
2 tablespoons honey
1/4 cup shortening
Double Decadence Chocolate Cake
Preheat oven to 300 degrees F.
Grease two 9 by 2-inch round cake pans. Line bottoms with rounds of
parchment or wax paper and grease paper.
In a saucepan, bring milk to a boil.
Combine chocolate chips and hot milk in a bowl. Let 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 eggs in the bowl of an electric mixer 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 beat on medium speed until just combined.
Divide batter between pans and bake in the middle of the oven until a
toothpick inserted in the center comes out clean, 45-55 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.
Shiny Chocolate Icing
Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and honey.
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 to a bowl and chill until spreadable, about 30 minutes.
Spread icing between cake layers and over top and sides.
Decadence Chocolate Cake
1/2 cup semisweet chocolate chips
1-1/2 cups milk
3 cups sugar
2-1/2 cups all-purpose flour
1-1/2 cups unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1-1/4 teaspoons salt
3 large eggs
3/4 cup oil
1-1/2 cups buttermilk
1 teaspoon vanilla
Shiny Chocolate Icing
2 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons sugar
2 tablespoons honey
1/4 cup shortening
Double Decadence Chocolate Cake
Preheat oven to 300 degrees F.
Grease two 9 by 2-inch round cake pans. Line bottoms with rounds of
parchment or wax paper and grease paper.
In a saucepan, bring milk to a boil.
Combine chocolate chips and hot milk in a bowl. Let 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 eggs in the bowl of an electric mixer 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 beat on medium speed until just combined.
Divide batter between pans and bake in the middle of the oven until a
toothpick inserted in the center comes out clean, 45-55 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.
Shiny Chocolate Icing
Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and honey.
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 to a bowl and chill until spreadable, about 30 minutes.
Spread icing between cake layers and over top and sides.
