This one is to die for, literally it may kill you
It is out of a low fat cookbook called Eat Shrink and Be Merry - it's the last recipe in the book in a section called "You're Gonna Die Anyway!"
Died and Gone to Heaven Chocolate Layer Cake
Cake:
3 cups sugar
2 1/2 cups flour
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 eggs
1 1/2 cups buttermilk (if you don't have buttermilk put 1 1/2 Tbsp vinegar in measuring cup and add milk to the 1 1/2 cup measure)
1 cup strong brewed coffee
3/4 cup oil
1 tsp vanilla
4 oz unsweetened chocolate squares, melted and cooled slightly
Frosting
1 1/4 cups sugar
1/3 cup unsweetened cocoa powder
1 cup whipping(35%) cream
6 oz. semi sweet chocolate squares
2 tsp vanilla
1 package light cream cheese
1 cup butter, softened
Directions:
1. Preheat oven to 350*F. Lightly grease bottom and sides of three 9 inch round cake pans. Cut circles of wax paper to fit bottom of pan and place in pans. Lightly grease paper. Set pans aside.
2. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Set aside.
3. In another large bowl beat eggs on high speed of mixer for about 3 minutes, until they have thickened slightly and are lemon coloured. Add buttermilk, coffee, oil, vanilla and melted chocolate. Mix on low speed until well blended.
4. Gradually add dry ingredients to wet ingredients and mix on medium speed until batter is smooth. Divide batter evenly among pans. Bake for 25 to 30 minutes, until a toothpick inserted in center of cakes comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans, peel off paper and cool completely before frosting.
5. To make frosting, whisk together sugar, cocoa, and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil. Cook 1 minute. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature.
6. In a large bowl, beat cream cheese on high until smooth. Add cooled chocolate mixture and beat on medium speed until well blended. Refridgerate frosting until desired spreading consistency is reached, about 1 hour. Important! Don`t let it get to firm, or you won`t be able to spread it.
7. To frost cake , place on layer on a pretty plate. Spread 1 cup frosting over top. Repeat with second layer. Place final layer on top. Ice top and sides of cake with remaining frosting. Decorate cake with chocolate curls and chocolate covered strawberries if desired. Cover and refridgerate. Let cake stand at room temperature for 30 minutes before serving.
Best Chocolate Cake Recipe???
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