Ingredients
1 stick unsalted butter
2 1/4 c. cake flour
cake flour
1/4 c. solid vegetable shortening
2 c. sugar
3 large eggs
2 tsp. pure vanilla extract
3/4 c. unsweetened natural cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
3 c. water
2 1/2 c. sugar
1 tbsp. light corn syrup
1 1/2 c. unsweetened natural cocoa powder
c. cornstarch
6 tbsp. unsalted butter
1/2 tsp. pure vanilla extract
1 pinch salt
Preparation
Step 1Preheat the oven to 375 degrees F. Butter two 9-inch round cake pans and coat lightly with flour. Line bottoms with parchment paper. In a standing electric mixer fitted with whisk, beat 1 stick of butter with shortening until creamy. Add sugar and beat at medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Add vanilla. At lowest speed, beat in cocoa powder, baking powder, baking soda, and salt. Add 2 1/4 cups of cake flour and milk in 3 separate alternating batches, scraping down side and bottom of bowl occasionally.Step 2Divide cake batter between prepared pans and smooth tops. Bake in center of oven for about 30 minutes, until a toothpick inserted in centers comes out with a few moist crumbs attached. Let cakes cool for 15 minutes, then invert them onto a rack and let cool completely.Step 3In a large saucepan, combine 2 1/2 cups of water with sugar, corn syrup, and cocoa powder and bring to a boil, whisking constantly. In a bowl, whisk cornstarch with remaining 1/2 cup of water until smooth; whisk into cocoa mixture. Cook over moderately high heat, whisking constantly, until very thick, 3 minutes. Turn off heat, whisk in butter, vanilla and salt. Scrape filling into a bowl and press a sheet of plastic wrap onto surface of filling. Let cool, then refrigerate until firm, 45 minutes.Step 4Using a serrated knife, halve each cake layer horizontally. Break up less attractive top cake layer and transfer to a food processor; pulse into crumbs. Reserve two cake bottoms and one smoother top.Step 5Set one cake bottom on a cake plate and spread with 1 1/2 cups of filling. Top with second bottom layer and another 1 1/2 cups of filling. Cover with cake top and spread remaining filling over top and side. Pat crumbs all over the cake. Refrigerate for at least 1 hour before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
