Claim Jumper's Chocolate Motherlode Cake Ingredients : 6 x eggs 3 cup granulated sugar 6 tbl butter softened 3 cup vegetable oil 1 1/2 cup unsweetened cocoa powder 1 1/2 cup buttermilk 3 tsp vanilla extract 6 3/4 cup flour 4 1/2 tsp baking powder 4 1/2 tsp baking soda 3/4 tsp salt 3 cup boiling water 3 cup chocolate chips divided CHOCOLATE GANACHE FROSTING 1 lb fine-quality semisweet chocolate such as Callebaut 1 cup heavy cream 2 tbl sugar 2 tbl light corn syrup 1/4 cup unsalted butter - (1/2 stick) Method : Preheat oven to 350 degrees. Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition. Sift flour, baking powder, baking soda and salt, and add to the wet ingredients. Fold in the water. Pour equally into 6 (8-inch) baking pans and add 1/2 cup chocolate chips into each pan. Bake for 25 minutes. Cool. Wrap and place the cake rounds in the freezer. Remove and ice the rounds with Chocolate Ganache Frosting. For the Chocolate Ganache Frosting: Finely chop chocolate. In a 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. 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). Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page