Ingredients
- Cake:
- 4 sticks butter, plus much more for greasing
- 8 heaping tablespoons cacao, plus much more for dusting
- 4 cups all-purpose flour
- 4 cups sugar
- 1/2 teaspoon salt
- 2 cups boiling water
- 1 cup buttermilk
- 2 teaspoons sodium bicarbonate
- 2 teaspoons vanilla flavoring
- 4 whole eggs, beaten
- Frosting:
- 3 cups heavy cream
- 24 ounces semisweet chocolate, damaged into pieces
- 2 teaspoons vanilla flavoring
Directions
For that cake: Preheat the oven to 350 levels F. Heavily grease and mud with cacao four 9-inch round cake pans .
Inside a mixing bowl, combine the flour, salt and sugar.
Inside a saucepan. melt the butter. Add some cacao. Stir together. Add some boiling water, permit the mixture to boil for thirty seconds after which switch off heat. Pour within the flour mixture and stir gently to awesome.
Combine the buttermilk, sodium bicarbonate, vanilla and beaten eggs. Stir the buttermilk mixture in to the butter/chocolate mixture.
Divide the batter one of the prepared cake pans and bake for 25 minutes.
Awesome completely before icing. Refrigerate the layers after cooling for the best results.
For that frosting: Heat the cream until hot, after which pour within the chocolate pieces. Stir to totally melt, after which pour in to the bowl of the electric mixer. Refrigerate to awesome.
Once completely cooled, add some vanilla and beat by having an electric mixer until light and airy.
Frost the wedding cake among each layer, on top and round the sides.