As it is Friday, I wanted to make something a little "extra" for dessert tonight. As it is, I didn't pretty it up like the recipe suggested, but I really hit on something. Think about this for a minute, especially those who know how I like to eat: this cake was SO GOOD, I didn't even want seconds. Really. So of course I have to share.
Double Decadence Chocolate Cake
Grease and line bottoms with parchment 3 9" round cake pans.
Combine 1/2 c chocolate chips and 1 1/2 c hot coffee; let stand, stirring occasionally to melt chocolate. (Trust me, Mom, you can't taste the coffee in the cake! I even used real coffee, not the instant mocha stuff.)
Sift together 2 1/2 c flour, 1 1/2 c cocoa powder, 2 tsp baking soda, 3/4 tsp baking powder, 1 tsp salt; stir in 3 c sugar.
Beat 3 eggs til thick (it takes a while). Beat in 3/4 c vegetable oil, 1 1/2 c buttermilk (or sour milk), 1 tsp vanilla, and the coffee/chocolate. Add dry ingredients and beat just til well combined.
Bake at 300*F until a toothpick comes out clean, about 45 minutes.
Cool in pan 10 minutes, turn out to racks to cool.
Chocolate Truffle Filling
Melt 4oz semisweet chocolate (I used Nestle Chocolatier) and 8 TBSP butter (that's 4 oz). Stir in 1/4 c whole milk. Stir in 2 1/2 c powdered sugar. Spread 1/2 on 1st cake layer; top with 2nd layer; spread remaining filling over that; top with 3rd layer.
Melt 4 oz bittersweet chocolate and 1/4 c whole milk. Stir til smooth, let stand about 10 minutes. Spread over top of cake; let stand (or chill) to set up.
The recipe suggested grating semisweet chocolate over the top, but I don't think this cake can hold any more chocolate. It is terrific. (Riah says the glaze is gross; it is kinda dark.)