Marty’s Amazing Double Chocolate Cake

Recipe ID : 2756  Release date : 2012-12-14

Over the years my entire family has enjoyed this special chocolate cake on very special occasions.
The trick is to try to make it last a few days. Personally I think it tastes even better the second day. I hope you will enjoy it too!



Ingredients(10-12 large servings)


Cake:
Unsweetened Chocolate (squares)
750g
Unsalted Butter, at normal room temperature
900g
Dark Brown Sugar
530g
Large Eggs
3
Cake Flour
530g
Baking Soda
10g
Salt
3g
Buttermilk
120mL
Boiling Water
235mL
Vanilla Extract
10g
Icing:
Semi-sweet Chocolate Chips
500g
Unsalted Butter, at normal room temperature
900g
Milk
320mL
Vanilla Extract
5g
Powdered Icing Sugar
500mL

Preparation


1.
Preheat oven to 190 C. Grease two 24 cm cake pans, and set aside for later.
2.
Melt the unsweetened chocolate squares in a small pot over low heat, be careful not to let burn, by constant stirring. Once melted remove from heat and set aside.
3.
Blend the butter and brown sugar together with electric mixer or Cuisinart.
4.
Then add the eggs, one at a time, mix with each addition.
5.
Now mix in the melted chocolate.
6.
In a separate bowl, blend the cake flour, baking soda and salt.
7.
Once blended, slowly mix the flour and the buttermilk to the chocolate mixture.
8.
Now slowly add the boiling water and the vanilla extract.
9.
Pour the cake mixture into the two prepared cake pans and bake for about 30 minutes, when a toothpick inserted into the center comes out clean.
10.
Remove both cake pans from the oven and let sit for 5 minutes.
Next, carefully remove cake layers from pan and allow to completely cool on a rack.
11.
While the cake is cooking, prepare the Chocolate Icing. Combine the chocolate pieces and the butter in a small pot over low heat, be careful not to let burn, by constant stirring, then remove from heat.
12.
In the pot, add the milk and vanilla extract to the chocolate mixture and stir until smooth.
13.
Add this mixture to the electric mixer or Cuisinart and slowly add the powdered icing sugar. Mix until this is smooth, and runny.
14.
Place the icing mixture in a refrigerator for about one hour, stirring every 15 minutes while the icing becomes much thicker.
15.
Using a spatula, completely cover the top of the bottom cake layer with icing about 4 mm thick.
16.
Now place the top cake layer on top of the bottom cake layer, and completely cover sides and top with the chocolate icing.
Sides need to be about 4 mm thick and use all the remaining icing for a much thicker top.
17.
Allow the cake to sit for at least a few hours, then cut and enjoy. Makes 10-12 large servings.
Personally I think it even tastes better on the second day!
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