Recipe: Chocolate Heaven (triple-layer chocolate cake using coffee and buttermilk)

CHOCOLATE HEAVEN

3 1/2 cups sugar
3 cups cake flour
1 3/4 cups unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk, at room temperature
1 cup strong brewed liquid coffee, cooled
6 eggs, at room temperature
1 1/4 cups butter or margarine, melted
2 teaspoons vanilla extract
4 cans (1 lb each) prepared milk chocolate frosting
Chocolate curls (optional, for garnish)*

Preheat oven to 350 degrees F. Butter and flour 3 (9-inch) round cake pans.

In large bowl whisk together first 6 ingredients until well combined.

In medium bowl whisk together buttermilk, coffee, eggs, butter and vanilla until blended; pour into flour mixture. Whisk gently until just combined (batter may be slightly lumpy); do not overbeat. Divide batter evenly among pans.

Bake 22-25 minutes until toothpick inserted into centers comes out clean. Cool in pans on racks, 30 minutes. Remove from pans; cool on racks.

Preheat oven to 350 degrees F.

Trim tops of cakes to level. Break trimmed tops into pieces; spread on ungreased baking sheet.

Bake 10 minutes, stirring occasionally, until almost dry. Remove from oven; cool. In food processor pulse cake pieces until crumbs form.

Place strips of wax paper on edge of serving plate. Place 1 cake layer on paper on plate; spread with 1 1/2 cups frosting to within about 1/2-inch of edge. Repeat layering with 1 1/2 cups frosting and remaining cake layers. Spread remaining frosting over top and side of cake. Press cake crumbs onto sides of cake. Remove wax paper strips. Garnish with chocolate curls, if desired.

*To make chocolate curls quickly and easily, start with a high-quality bar of semisweet or dark chocolate, such as Lindt, 3 oz or larger. Scrape a vegetable peeler across the back of bar to form curls.

Makes 24 servings
Source: Woman's World magazine, January 23, 2001