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Chocolate Motherlode Cake




Source of Recipe


Internet


List of Ingredients




6 eggs
3 cups granulated sugar
6 tbsp. butter, softened
3 cups vegetable oil
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
3 tsp. vanilla extract
6 3/4 cups flour
4 1/2 tsp. baking powder
4 1/2 tsp. baking soda
3/4 tsp. salt
3 cups boiling water
3 cups chocolate chips, divided

Recipe



Preheat oven to 350ºF.

Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition.

Sift flour, baking powder, baking soda and salt, and add to the wet ingredients. Fold in the water.

Pour equally into 6 (8-in.) baking pans and add 1/2 cup chocolate chips to each pan.

Bake for 25 minutes. Cool. Ice the rounds with chocolate cake frosting.

Chocolate Ganache Frosting:

1 lb. fine-quality semisweet chocolate
1 cup heavy cream
2 tbsp. sugar
2 tbsp. light corn syrup
1/2 stick (1/4 cup) unsalted butter

Finely chop chocolate.

In a 1 1/2 to 2-qt. saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides.

This cake keeps well, covered and chilled, 3 days. Bring cake to room temperature before serving.