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Double Decadence Chocolate Cake




Source of Recipe


Source: Crisco®


List of Ingredients




For the Chocolate Cake:

1/2 cup semi-sweet chocolate chips

1 1/2 cups hot coffee

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 Crisco Oil

1 1/2 cups buttermilk

1 teaspoon vanilla


For the Shiny Chocolate Icing:

2 cups semi-sweet chocolate chips

1 cup heavy cream

2 tablespoons sugar

2 tablespoons light corn syrup

1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick



Recipe



FOR THE CAKE:
Preheat oven to 300 degrees F.


Spray two 9 x 2-inch round cake pans with Crisco No Stick Cooking Spray. Line bottoms with rounds of wax paper or parchment paper and spray again.


Combine chocolate chips and hot coffee in a bowl. Let mixture 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, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add Crisco Oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well.


Add dry ingredients and beat on medium speed until just combined well.


Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45-55 minutes.


(Note: if only 8-inch or 9 x 1-1/2-inch cake pans are available, fill pans to 1/2 inch from the top and use excess batter for cupcakes. Bake cupcakes 20-25 minutes or until toothpick inserted in center comes out clean.)


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.


FOR THE SHINY CHOCOLATE ICING:
Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. 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 Butter Flavored Crisco into 3 pieces and add to frosting, whisking until smooth.


Transfer icing to a bowl and chill until spreadable, about 30 minutes. Spread icing between cake layers and over top and sides.


(Note: Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature or cake keeps covered and chilled, 3 days. Bring cake to room temperature before serving.)