This. Cake. Is. Fantastic.
However, it takes a fair amount of time to make, it is huge, and one piece is probably a fair amount of your caloric intake for the day. But it is worth it, because it it divine. Here we go.
4 c. sugar
1 c. unsweetened cocoa powder
4 c. flour
1 Tbl. baking soda
1/2 tsp. salt
1 c. buttermilk
1 Tbl. vanilla
1 c. unsalted butter
1 c. canola or vegetable oil
2 c. water
4 large eggs
Whipped Cream Filling & Frosting:
4 c. chilled whipping (heavy) cream
1 1/4 c. powdered sugar
4 oz. bittersweet chocolate, chopped into small pieces
1/2 c. whipping (heavy) cream
1/4 c. Lyle's Golden Syrup OR Dark Karo (corn) syrup [the Lyle's stuff is apparently British, so I did some research to find a reasonable substitute]
2 tsp. vanilla
1. Preheat oven to 350-degrees. Prepare three 9-inch round cake pans; lightly grease pans with shortening, line with parchment paper, and then lightly grease the top of the paper and dust with flour.
2. In a (very) large mixing bowl, combine sugar, flour, cocoa, baking soda and salt; whisk together to mix.
3. In a small bowl, combine buttermilk and vanilla.
4. In a medium saucepan, combine butter, oil and water. Heat over low heat until the butter is melted, stirring often.
5. Pour the butter mixture into the sugar/cocoa mixture. Using an electric mixer or a wire whisk (which works just fine), stir until combined and smooth.
6. Crack the eggs into a small mixing bowl and whisk thoroughly to break up the eggs, then add to batter, stirring until combined. Add the buttermilk mixture and stir until everything is thoroughly combined.
7. Pour the batter into the prepared pans and bake 40 - 45 minutes or until center tested with a toothpick comes out pretty and clean.
8. Place pans on a wire cooling rack for 15 minutes, then remove cakes from pans to cool completely. Make sure they are cooled completely before frosting, at least one hour.
9. In a large mixing bowl (it works a little better if you chill the bowl and mixing tool beforehand), beat the 4 c. whipping cream until soft mounds form. Gradually add the powdered sugar and beat until thick and stiff.
10. Place one cake on the plate you are going to use, thickly spread some of the whipper cream over the top. Top with the remaining cake layers, coating the top of each with the whipped cream. Cover the sides of the cake as well, and make it as smooth as possible over the top and sides.
11. Refrigerate the cake at least one hour to stabilize the whipped cream before glazing.
12. Place the chopped chocolate in a medium bowl.
13. In a small saucepan over medium low heat, heat the 1/2 whipping cream until it is hot and just beginning to steam.
14. Remove from heat and pour over the chocolate, stirring until it's completed melted. Add the Golden Syrup (or dark Karo corn syrup) and vanilla, stirring until completely melted.
15. Pour the chocolate mixture into a pitcher, or liquid measuring cup with a pouring spout and let it cool for 8 - 10 minutes (if it sits longer than that, it will thicken up too much to pour over the cake, so set a timer).
16. Slowly pour the glaze over the cake. Cover the top entirely, then let some of the glaze drizzle down the sides, allowing some of the whipped cream to show through.
17. Refrigerate the cake until the glaze is set and the whipped cream frosting is firm at least one hour. To serve, slice the cake with a long serrated knife.
I used foil pans, since I didn't have enough pans, so it was kind of a challenge...I had to fill in the gaps with extra whipped cream
more or less frosted
with the glaze, ooh
look how lovely!