This cake may well fall into the third category, but only if you want a serious, dark chocolate cake that might kill you. You will, however, die happy.
|Presentation is not my gift, so it doesn't look "simply gorgeous." But it tastes grand!|
3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tbsp + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder
1 1/3 cups vegetable oil
1 1/2 cups buttermilk
3 large eggs (added one at a time)
1 1/2 cups freshly brewed, extra-strong hot coffee (pour slowly in a steady stream)
1 tsp vanilla extract
24 oz. semisweet chocolate chips
1 1/2 cups heavy whipping cream (Do not whip; just pour it in as a liquid.)
Mix thoroughly the dry ingredients together in the bowl of your mixer. Then slowly and gradually add remaining wet ingredients and blend well. The batter will be pretty thin, but it will work fine.
Bake at 350º for 30-35 minutes.
Here's my cake, after baking. I baked it a full 35 minutes, but it was still a bit underdone, and it fell in the middle. So remember (as I did not) to check its temperature before you take it out of the oven.
In a double boiler, melt your chocolate chips in your cream until the chips are soft and melted. Remove from heat and blend with a hand whisk until creamy and smooth. This is a ganache frosting that you will glop pour over the cake layers. Don't feel obligated to use all of it; I did, and I think it was just too much frosting.
I made this cake this afternoon and took it to a church supper. About four people came up to me to ask about "that lethal chocolate cake," and one lady asked for the recipe, which I gave her.
So yes, this recipe is a keeper. You need a crowd to eat it because it is so rich. It has a dark chocolate taste, not too sweet.