Ok so a friend bakes the most freakin wonderful chocolate cake ever, and I just popped one into the oven to try my hand at it. I’ll posts updates as it comes to completion.
It will not be consumed until my Sunday Morning group so come back to this post Sunday afternoon to see if it came out successfully as delicious as hers.
in the mean time here the Recipe for what’s in the oven:
“P’s” Double Chocolate Layer Cake
( This is a huge cake and requires 10-inch baking pans )
preheat oven to 300 degrees F
combine, whisk until smooth and set aside: 3 oz of chopped semi-sweet chocolate with 1 1/2 cups of hot strong freshly brewed coffee
sift together and set aside: 3 cups of sugar, 2 1/2 cups all purpose flour, 1 1/2 cups unsweetened cocoa powder, 2 teaspoons baking soda, 1/4 teaspoon baking powder, 1 1/4 teaspoons salt
beat until slightly thick and lemon colored: 3 eggs
then add: 3/4 cup vegetable oil, 1 1/2 cups well shaken buttermilk, 1 teaspoon vanilla extract and the chocolate/ coffee mixture
finally add the dry ingredients with mixer on a slow speed and combine well
divide the mixture between two 10 inch baking pans, well greased and floured. Bake approximately 70 minutes or until cake begins to pull away from sides of the pans and center springs back when touched.
chop fine and set aside in large bowl ONE POUND of semi sweet chocolate
bring just to a boil: 1 cup heavy creme, 2 tablespoons sugar, 2 tablespoons white corn syrup, 1/4 teaspoon salt
pour hot creme mixture over chopped chocolate whisking until chocolate is melted
cut into pieces and whisk into chocolate mixture until frosting is smooth: 1/2 stick ( 2 oz) unsalted butter
add: 2 teaspoons vanilla extract
Cool frosting stirring occasionally until spreadable ( to speed the cooling you can set the bowl of frosting in a larger bowl of ice water and stir frequently but gently to keep the frosting on bottom from setting up prematurely)
frost cool cake as usual, frosting should set up further after it’s in the cake.