- Ingredients for cake:
- 1/2 cup semi-sweet chocolate chips
- 1 1/2 cups hot coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup CRISCO® Oil
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla
- Ingredients for icing:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/4 cup Butter Flavor CRISCO® All-Vegetable Shortening
- Directions for cake: Preheat oven to 300 degrees F. Spray two 9 x 2-inch round cake pans with CRISCO(R) No Stick Cooking Spray. Line bottoms with rounds of wax paper or parchment paper and spray again.
- Combine chocolate chips and hot coffee in a bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth.
- Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
- Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add CRISCO(R) Oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well.
- Add dry ingredients and beat on medium speed until just combined well.
- Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45-55 minutes.
- Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- Directions for icing: Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth.
- Cut Butter Flavored CRISCO(R) into 3 pieces and add to frosting, whisking until smooth.
- Transfer icing to a bowl and chill until spreadable, about 30 minutes. Spread icing between cake layers and over top and sides.