Ingredients Jump to Instructions ↓

  1. Posted by Cookin'Mom at anonymous - April 2001

  2. Source:

  3. 6 eggs

  4. 3 cups granulated sugar

  5. 6 tablespoons butter, softened

  6. 3 cups vegetable oil

  7. 1 1/2 cups unsweetened cocoa powder

  8. 1 1/2 cups buttermilk

  9. 3 teaspoons vanilla extract

  10. 6 3/4 cups flour

  11. 4 1/2 teaspoons baking powder

  12. 4 1/2 teaspoons baking soda

  13. 3/4 teaspoon salt

  14. 3 cups boiling water

  15. 3 cups chocolate chips, divided

  16. Preheat oven to 350 degrees F.

  17. Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition.

  18. Sift flour, baking powder, baking soda and salt, and add to the wet ingredients.

  19. 6 (8-inch) baking pans and add

  20. 1/2 cup chocolate chips into each pan. Bake for 25 minutes.

  21. Cool. Wrap and place the cake rounds in the freezer. Remove and ice the rounds with chocolate cake frosting.

  22. Chocolate Ganache Frosting

  23. 1 pound fine-quality semisweet chocolate such as Callebaut

  24. 1 cup heavy cream

  25. 2 tablespoons granulated sugar

  26. 2 tablespoons light corn syrup

  27. 1/2 stick (1/4 cup) unsalted butter

  28. 1 1/2- to 2-quart saucepan bring cream, sugar and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

  29. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

  30. Spread frosting between cake layers and over top and sides.

  31. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

  32. NOTE: I talked to their chef, and he made the following suggestion: To follow the recipe used by Claim Jumper, use mayonnaise instead of vegetable oil and eggs. Thanks, Jeff Smith.


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