Old-fashioned Chocolate Layer Cake
Adapted from Cook's All-Time Best Recipes
4 ounces unsweetened chocolate
1/4 cup Dutch- processed cocoa
1/2 cup hot water
1 3/4 cups sugar
1 3/4 cups flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons Vanilla extract
4 large eggs
2 large egg yolks
12 tablespoons softened butter, cut into pieces
1 pound semisweet chocolate
8 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups heavy whipping cream, cold
For the cake:
Turn oven to 350 degrees
Adjust rack to middle position
Grease and dust with flour a one 9 inch round cake pan.
In a dish, melt chocolate, cocoa and hot water in the microwave
Add 1/2 cup sugar to chocolate.
Stir with a rubber spatula until thick and glossy - about 2 minutes.
Whisk flour, baking soda and salt in medium bowl - set aside.
Combine buttermilk and vanilla extract in a small bowl
Using a mixer, whip eggs and egg yolks on medium speed - about 10 seconds.
Add remaining 1 1/4 cup sugar.
Whip until light and fluffy - 2 to 3 minutes.
Replace whisk with paddle.
Add cooled chocolate mixture and mix further - 1 minute.
Add soft butter, a piece at a time until fully incorporated.
Add flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions.
Scrap down bowl as needed.
Mix a medium speed until combined.
Pour batter into prepared pan.
Bake until toothpick inserted in center comes out clean - 45 - 50 minutes
When cooled, carefully remove cake from pan.
Carefully, slice the cake horizontally in half.
Let cake cool 2 hours before spreading the frosting.
For the frosting:
Melt chocolate in the microwave - careful not to burn it.
In a small saucepan, melt butter. Add sugar and corn syrup, vanilla and salt.
Stir with a rubber spatula until sugar is completely melted - 5 minutes.
In a larger bowl, stir chocolate, butter mixture and heavy cream.
Fill a larger bowl 1/2 way through with ice.
Place chocolate bowl in ice bath and stir with a rubber spatula until it thickens - 8 minutes.
In a mixer, beat frosting until light and fluffy.
Spread 1 cup of frosting on one cake layer.
Top with second cake layer. Gently press down.
Top with 1 1/2 cup frosting making sure to cover all sides of the cake with frosting as well.