BLACK HOLE CHOCOLATE CAKE
2 8oz packages unsweetened chocolate divided
1 1/2 cups (3 sticks) butter or margarine softened, divided
2 1/2 cups water
2 teaspoons vanilla
2 cups granulated sugar
2 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups powdered sugar
3/4 cup heavy cream divided
1 1/3 cups (8oz) semisweet chocolate chips
1 tablespoon light corn syrup
Whipped cream or grated chcolate, if desired, for garnish.
Preheat oven to 325 degrees. Grease three 9-inch round cake pans. Put 12 (1oz) squares of the unsweetened chocolate, 1 cup (2 sticks) of the butter and the water in a medium saucepan. Warm the pan over low heat, stirring frequently, until chocolate and butter are fully melted and the mixture is uniform and smooth. Set aside.
In the large bowl of an electric mixer, beat the eggs and vanilla. While beating, slowly pour in the warm chocolate mixture. Combine well. Beat in the granulated sugar.
Sif together the flour, baking powder and salt, add to the chocolate mixture and beat until well blended.
Divide the mixture evenly between the prepared pans. Bake about 25 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks.
Meanwhile, prepare the filling: Melt the remaining 4 ounces of chocolate in a saucepan over low heat, stirring frequently. Pour and scrape the melted chocolate into the small bowl of an electric mixer. Beat in the powdered sugar, 6 tablespoons (3/4 stick) of the remaining softened butter and 1/4 cup of the cream. Beat until the mixture is completely smooth.
Use about 3/4 cup of the filling mixture to fill between the bottom and m idle layer. If desired, slip strips of waxed paper under the bottom layer to catch excess frosting and glaze. Use another 3/4 cup of filling to fill between the middle and top layers, and the remaining filling to frost the side of the cake.
Prepare the glaze: In a small saucepan, combine the semisweet chocolate chips, the remaining 2 tablespoons of butter, the corn syrup and the remaining 1/2 cup of cream, Warm over low heat, stirring constantly, until the chocolate and butter are fully melted and the mixture is completely smooth. Pour the glaze slowly over the center of the cake, spreading it to the edge and allowing it to flow down to cover the side. Garnish, if desired with whipped cream or grated chocolate. Remove waxed paper. Chill but allow to warm for about an hour before serving. Chill any leftovers. SErve 12 to 16.
Pairs Well With
This Chocolate Cake is amazing!!, it gave me an "A+", in my baking class when I was taking the Culinary Program at the College here where I live. It is very rich, but yet delicious, a wonderful treat for all chocolate lovers!!!