Chocolate cake
Prep time: 
Cook time: 
Total time: 
Serves: 3 layer 8"cake
 
Ingredients
For frosting:
  • 1 ¾ cups (350 gr) sugar
  • 1 ½ cups heavy cream
  • 7.5 oz (213 gr) unsweetened chocolate, roughly chopped
  • 12 tbsp unsalted butter, cut into small pieces
  • 1 ½ tsp pure vanilla extract
For cake:
  • Scant 3 cups (425 gr) All purpose flour
  • 3 cups (600 gr) sugar
  • 1 cup + 2 tbsp Dutch-processed cocoa powder
  • 1 ½ tsp salt
  • 2 ¼ tspn baking powder
  • 2 ¼ tspn baking soda
  • 3 eggs, room temperature, beaten
  • ¾ cup vegetable oil
  • 1 ½ cup whole milk
  • 1 ½ cup hot coffee decoction, filtered
Instructions
For frosting:
  1. Combine sugar and heavy cream into a sauce pan. Heat the pan and bring them to boil in a medium heat. Once they starts to boil, simmer it for another 5 to 6 minutes.
  2. Remove from heat and stir in the chopped chocolates until completely melted.
  3. Now add in the butter pieces and stir them again until completely melted.
  4. Finally stir in the vanilla extract.
  5. Let the frosting cool completely, whisking every now and then during cooling. (You can do this step in the refrigerator to speed up the process) Once completely cool at room temperature, the frosting will be spreadable.
For cake:
  1. Preheat oven to 350 degrees F or 175 degrees C. Grease the three 8" round cake pans with butter or oil (on the sides and bottom), dust the bottoms with flour and line them with parchment paper. If desired, wrap the cake pans with bake-even strips.
  2. Sieve sugar, flour, cocoa powder, salt, baking powder and baking soda into a large mixing bowl. This is done to avoid lumps and even the mixing. Meanwhile make hot coffee decoction and keep it ready.
  3. In a separate bowl, combine the beaten eggs, vegetable oil and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low flame until evenly distributed.
  4. Pour the hot coffee into the batter and mix on medium to low flame until smooth and creamy. .
  5. Divide the batter between the cake pans.
  6. Bake for 40-45 minutes. When a toothpick inserted into the center of the cakes comes out cleanly, the cakes are done. Remove from the oven and let cool completely.
  7. Refrigerate the cakes for at least 2 hours or place it n the freezer for one hour. Level the cakes by cutting the excess top bump.
  8. Stack the cakes, spreading a layer of frosting in between each cake layer. Frost the outside of the cake for a smoother finish.
Notes
1.I would strongly recommend to line the parchment paper as this cake is so soft and gooey. You could also use cold wet cloth to tie around the pans instead of bake-even strips.
2.The recipe I have given here is for the big batch. You can reduce the ingredients by half for a smaller batch.
3.This recipe also works for a 3-layer 9" cake, with slightly shorter layers.
Recipe by MyEdibleCravings at http://myediblecravings.com/chocolate-cake/