|Source:||Courtesy of Patti Oliverio Simon, Almost Heaven Desserts; 100 West Main Street, Bridgeport, WV 26330; 304.848.2500|
This decadent version of everyone's favorite snack cake is as good as a gift from the big man in red himself. Too much work during the holiday rush? Order this one from the pros at Almost Heaven Desserts in Bridgeport.
2 cups cake flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
¾ cup water
¾ cup buttermilk
½ cup shortening
1 teaspoon vanilla
4 squares unsweetened baking chocolate, melted and cooled
½ pound butter
1 cup shortening
1¼ pound confectioners' sugar
⅓ teaspoon vanilla extract
¼ cup milk
1 pound semi-sweet chocolate chips
2 cups heavy whipping cream
Preheat oven to 350°.
Grease and flour two 9-inch round layer pans.
In a large mixing bowl, combine all ingredients. Beat for 30 seconds on low speed, stopping to scrape sides and bottom of bowl occasionally.
Beat for 3 minutes at medium speed. Pour batter into prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely.
Beat the butter and shortening together with an electric mixer until light and fluffy, scraping the bottom of the bowl a couple of times. Add remaining ingredients and mix on low speed until combined and then on high speed until light and fluffy.
In a sauce pot on medium heat melt together ingredients until smooth. Remove immediately from heat and let cool until thickened slightly.
To assemble the cake:
Put icing in between layers. Ice the cake with the remaining icing. Pour semi-thickened ganache over the top and gently bring to the edge of the cake so that it drips over.