This is one of those desserts that is not only great for birthdays but also for any occasion. My husband and son request this when they are in the mood for chocolate. And as rich as it is - you will definitely need milk to wash it down. The name of this recipe is not underestimating its size either, it makes FOUR 9 inch pans worth of batter. It stands very tall so if you are commuting this cake you better use a dowel or two to hold it together.
Ingredients
- Cake:
- 4 sticks butter, plus more for greasing
- 8 heaping tablespoons cocoa, plus more for dusting
- 4 cups all-purpose flour
- 4 cups sugar
- 1/2 teaspoon salt
- 2 cups boiling water
- 1 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 4 whole eggs, beaten
- Frosting:
- 3 cups heavy cream
- 24 ounces semisweet chocolate, broken into pieces
- 2 teaspoons vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing. Refrigerate the layers after cooling for best results.
For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.
2012 Ree Drummond, All Rights Reserved
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