- 3/4 cup shortening
- 3 1/4 mugs, plus 2 tablespoons unbleached flour
- 3 mugs sugar
- 1 1/2 teaspoons baking soda
- 5 heaping tablespoons cocoa
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 1 1/2 mugs boiling water
- ***For all ingredients in the cake use a large coffee mug (10 ounces) instead of measuring cups.***
Preheat the oven to 350 degrees. Prepare 2 (10-inch) cake pans, greased and floured, bottom lined with waxed paper. Cut the shortening into the dry ingredients. In a large coffee mug, place 3 eggs. Fill the mug the rest of the way with milk and add to the dry mix in the bowl. Then add another 1/2 mug of milk. Add the vanilla, and boiling water. Mix for 2 minutes on medium speed. Scrape down sides of bowl. Pour into prepared pans. Bake at 350 degrees for 45 to 55 minutes or until a cake tester comes out clean. Remove from oven and let cool in pan for 15 minutes. Remove from pans, remove waxed paper and let cool completely.
Chocolate buttercream filling:
- 1 (12-ounce) package semisweet chocolate chips
- 3 egg whites
- 1 1/2 cups superfine granulated sugar
- 1 1/2 pounds butter, room temperature
- 1 teaspoon vanilla
In a double boiler melt the chocolate, remove from boiler and put aside. In the double boiler place the 3 egg whites and sugar and cook over medium heat until warm to the touch and sugar is dissolved. Place mixture in large mixing bowl and beat until cool. Add the melted chocolate.
When cool, add the butter and vanilla. Mix until fluffy. Use the mixture as a filling and first layer of frosting on the cake. Place the cake with the buttercream in the freezer for 1/2 hour to firm up before covering with the ganache
- 2 cups whipping cream
- 2 tablespoons butter
- 2 (12-ounce) packages semisweet chocolate chips.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.