IngredientsFROSTING:
1 1/4 c. granulated sugar
3 Tbsp. cornstarch
3 c. whole milk
6 oz. unsweetened chocolate (chopped)
1 tsp. vanilla
CAKE:
4 oz. bittersweet chocolate (chopped)
1 tsp canola oil
2 c. flour
1/2 c. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter (softened)
1 c. granulated sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk
1 1/4 c. granulated sugar
3 Tbsp. cornstarch
3 c. whole milk
6 oz. unsweetened chocolate (chopped)
1 tsp. vanilla
CAKE:
4 oz. bittersweet chocolate (chopped)
1 tsp canola oil
2 c. flour
1/2 c. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter (softened)
1 c. granulated sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk
Instructions
FROSTING:
• In a heavy saucepan, whisk sugar and cornstarch. Gradually add milk, whisking constantly to keep mixture from getting lumpy.
• Transfer saucepan to stovetop and heat over medium heat, stirring constantly w/ wooden spoon. Bring to a simmer, then add chocolate.
• Cook 3 minutes or until chocolate is melted. Stir in vanilla.
• Pour into a bowl and cover surface with plastic wrap. Refrigerate until cold, about 4 hours or overnight.
CAKE:
• Preheat oven to 350º.
• Coat two 8" round baking pans w/ cooking spray. Line bottoms with wax paper and spray the wax paper.
• Microwave chocolate and oil for 1 min. and stir until smooth in 15 minute increments if needed. Cool slightly.
• In large mixing bowl, mix flour, cocoa power, baking powder, baking soda and salt.
• In another large bowl, beat butter and sugars on medium speed until well combined.
• Add eggs one at a time and beat well after each. Beat in the melted chocolate and the vanilla.
• On low speed, beat flour mixture into the butter mixture, alternating with the buttermilk. Blend thoroughly.
• Pour into pans. Bake at 350º for 30-35 minutes until toothpick inserted comes out clean.
• Cool completely.
• Cut each cake layer in half horizontally for a total of 4 layers.
• Crumble 1 cake layer into crumbs and set aside.
• Place one cake layer on serving platter and spread w/ 1 cup frosting.
• Top with another cake layer and repeat spreading 1 cup of frosting.
• Top with last layer and use remaining frosting on the top and sides of the cake.
• Sprinkle cake crumbs over top and side of cake, pressing gently to adhere.
FROSTING:
• In a heavy saucepan, whisk sugar and cornstarch. Gradually add milk, whisking constantly to keep mixture from getting lumpy.
• Transfer saucepan to stovetop and heat over medium heat, stirring constantly w/ wooden spoon. Bring to a simmer, then add chocolate.
• Cook 3 minutes or until chocolate is melted. Stir in vanilla.
• Pour into a bowl and cover surface with plastic wrap. Refrigerate until cold, about 4 hours or overnight.
CAKE:
• Preheat oven to 350º.
• Coat two 8" round baking pans w/ cooking spray. Line bottoms with wax paper and spray the wax paper.
• Microwave chocolate and oil for 1 min. and stir until smooth in 15 minute increments if needed. Cool slightly.
• In large mixing bowl, mix flour, cocoa power, baking powder, baking soda and salt.
• In another large bowl, beat butter and sugars on medium speed until well combined.
• Add eggs one at a time and beat well after each. Beat in the melted chocolate and the vanilla.
• On low speed, beat flour mixture into the butter mixture, alternating with the buttermilk. Blend thoroughly.
• Pour into pans. Bake at 350º for 30-35 minutes until toothpick inserted comes out clean.
• Cool completely.
• Cut each cake layer in half horizontally for a total of 4 layers.
• Crumble 1 cake layer into crumbs and set aside.
• Place one cake layer on serving platter and spread w/ 1 cup frosting.
• Top with another cake layer and repeat spreading 1 cup of frosting.
• Top with last layer and use remaining frosting on the top and sides of the cake.
• Sprinkle cake crumbs over top and side of cake, pressing gently to adhere.
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