INGREDIENTS
FOR THE CAKE
3
cups all-purpose flour
2 1/2
cups granulated white sugar
1
cup unsweetened cocoa powder
2 teaspoon
baking soda
1 teaspoon
salt
2
cups water
1
cup butter softened room temperature
4
teaspoon corn syrup
11/2
teaspoon
pure vanilla extract
1/2
cup semi-sweet chocolate chips
FOR THE FROSTING
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup margarine
1/3 cup milk
1 teaspoon pure vanilla extract
Liqueur for drizzling on the cake layers (chocolate or almond)
Melted chocolate:
1 3/4 cups semi-sweet chocolate chips
3 Tablespoons heavy whipping cream
Semi-sweet chocolate chips for decorating the sides of the cake
COOKING METHOD
FOR THE CAKE
Preheat the oven to 325 F
degrees. Grease and dust two 8-inch cake
tins with unsweetened cocoa powder. Set aside.
In a bowl Mix all the dry ingredients- the flour, sugar, cocoa
powder, baking soda and salt together/Sift and set aside. Take a large bowl and
combine all the wet ingredients in it water, butter, corn syrup and vanilla
extract. Now slowly add the dry ingredients into wet mixture. Mix well until
all ingredients are well combined. Using a spoon Fold in the chocolate chips
and mix gently. Divide the cake batter into the two prepared cake pans. Bake for
about 30 to 40 minutes or until a toothpick inserted in the centre of the cake comes
out clean. Remove from oven and wait for a few minutes for the cake to cool
before removing from the cake pans and placing rack. Allow the cakes to cool
completely before frosting them.
FOR THE FROSTING
In a large mixing bowl, sift the confectioner’s sugar and cocoa
powder together. Now add in the margarine, milk and pure vanilla extract and
mix well. Using an Electric beater at a low speed beat together all the
ingredients till all the ingredients are well combined, turn the speed of the
beater to medium and beat till the mixture is fluffy.
ASSEMBLING THE CAKE
On a plate, place the first cake layer. Lightly drizzle with
liqueur. Spread a layer of frosting evenly on the cake. Now Place the second
cake layer of the cake over the frosting. Lightly drizzle with liqueur. Spread
a layer of the frosting evenly on top of the cake and also cover the sides of
the cake with frosting. After this cover the sides of the cake with the semi-sweet
chocolate chips and cover the top with assorted chocolate candies. Drizzle the
melted chocolate all over the top of the cake and let it drop down the sides of
the cake.
