Recipe from Desserts for Breakfast
What you need:
3 cups sugar
3 cups all purpose flour (sifted)
1 cup plus 2 Tbsp unsweetened cocoa powder (I used Hershey's)
1 1/2 tsp salt
2 1/4 tsp baking powder
2 1/4 tsp baking soda
3 eggs (room temperature)
3/4 cups vegetable oil
1 1/2 cup whole milk
1 1/2 cup hot coffee (I used decaf)
1 3/4 cups sugar
1 1/2 cups heavy cream
7.5 oz unsweetened chocolate (finely chopped)
12 TBsp unsalted butter (room temperature, cut into small pieces)
1 1/2 tsp vanilla extract
How to make it:
Preheat oven to 350˚F.
Grease, flour, and line the bottoms of three 8" round cake pans.
In a bowl, sift together the sugar, flour, cocoa powder, salt, baking powder, and baking soda, set aside.
In a separate bowl of an electric mixer, beat eggs a little, then add in vegetable oil and milk, stir to mix.
With the mixer on low, pour wet ingredients into the dry ingredients, mix on low until evenly distributed.
Pour the hot coffee into the batter and mix on medium-low until smooth (the batter with be soupy).
Divide the batter between the prepared cake pans.
Bake for 35-45 minutes or until a toothpick inserted comes out cleanly.
Remove from oven and let cool completely.
In a saucepan, bring the sugar and heavy cream to a boil over medium heat.
Reduce the heat to low and simmer the mixture for 6 minutes (be careful NOT to let the saucepan overflow)
Remove from heat and stir in the chocolate and butter until they have completely melted.
Stir in the vanilla extract.
Let the frosting cool completely, whisking every now and then during the cooling.
Once completely cool at room temperature, frosting will be spreadable.
Stack the cakes, spreading a layer of frosting in between each cake layer.
Frost the outside of the cake, garnish with sprinkles.
Slice it up and ENJOY!