The chocolate cake is from a recipe by Cathy Lowe on foodnetwork.com. The buttercream frosting is based on a recipe from Wilton.com. The dark chocolate ganache is based on a recipe from allrecipes.com
For the cake:
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
For the buttercream frosting:
1. Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra.
2. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside.
3. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix.
4. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly.
5. Bake for 30-35 minutes. Remove cake from pans and cool on racks. While the cake is cooling prepare the buttercream frosting.
7. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
I seem to say this in every post, but while this dish may not look great it tasted absolutely amazing. The cake was extremely rich and decadent. I would recommend reducing the quantities in the ganache recipe. As you can see the cake was overflowing with chocolate glaze and there still plenty left over in the bowl. This isn't a terribly difficult recipe, but it is time consuming because of the multiple layers. This is by far the least healthy thing I've ever cooked. I may have to do something low-calorie next week to make up for this.