Ingredients: |
Ingredients: CAKE:
2 tsp butter, melted, divided
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
8 oz semisweet baking chocolate
2 sticks butter cut into 1/2" pieces
1 1/4 cup sugar
3 large eggs
1/2 cup buttermilk
1 tsp vanilla
225th Anniversary Icing:
2 cups firmly packed dark brown sugar
1 1/4 cups heavy whipping cream
1 cup half-and-half
8 squares semisweet baking chocolate, coarsely chopped
6 TBSP butter, cut into 1/2" pieces
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Directions: |
Directions:Cake: Preheat oven to 325º. Lightly grease two 9" cake pans with half the melted butter. Cover the bottom of each pan with waxed paper (or parchment paper). Brush evenly with the remaining melted butter. Sift together flour, baking soda and salt. Place chocolate and cut up butter in a large microwaveable bowl. Microwave on high 2 minutes or until the butter is melted. Stir until chocolate is completely melted. Beat the sugar and eggs in a medium bowl on high speed 2 minutes or until slightly thickened and pale in color, Add the chocolate mixture. Beat until well blended. Gradually add the flour mixture, beating on low speed until well blended. Scrape down the side of the bowl. Add buttermilk and vanilla. beat on low speed 15 seconds, then medium speed 15 seconds. (If batter is not completely blended at this point, mix by hand with a rubber spatula until well blended.) Pour the cake batter evenly into the prepared pans, spread with spatula, if necessary to cover the bottom of each pan. Bake on middle rack of oven 30-34 minutes or until toothpick inserted in centers come out with fudgy crumbles. (Do not overbake.) Cool in pans 5 minutes. Remove from pans to wire racks. Remove paper. Cool completely. Fill and frost. Refrigerate cake until ready to serve. Icing: Place all ingredients except butter in medium saucepan. Bring to boil over medium heat, stirring frequently with wire whisk, to dissolve the sugar and melt the chocolate. Reduce heat to medium-low and simmer 25 minutes or until thickened, stirring frequently. Remove from heat. Add the butter, one piece at a time, stirring until completely melted before adding the next piece. Pour into jelly roll pan. Refrigerate at least 1 hour. (If refrigerated more than an hour, let stand at room temperature 20 minutes before continuing. Place in large bowl and beat on high speed 1 minutes. Scrape bottom and side of bowl. Continue beating 30 seconds or until light and fluffy. Immediately frost the cake. |
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