1 c. unsalted butter
2 c. water
1 c. canola oil
4 cups sugar
1 c. unsweetened cocoa powder
4 cups flour
4 large eggs
1 c. buttermilk
1 T. baking soda
½ t. salt
1 T. vanilla
Preheat to 350°. Put parchment on bottom of pans. Grease with butter. Dust with flour (or cocoa powder).
Combine butter, water, oil over med. heat
Stir together sugar, cocoa, flour
Pour butter mixture into sugar & whisk until smooth. Whisk in eggs 1 at a time. Add buttermilk. Whisk in soda, salt & vanilla all at once. Transfer to pans.
Bake 35-40 mins.
Cool on racks 15 min. before inverting.
Whipped cream frosting:
4 c. chilled heavy whipping cream
1 1.4 c. powdered sugar
Whip cream until soft peaks form. Add powdered sugar & whip thoroughly.
4 oxs. Bittersweet, chopped small chocolate (or use chips)
1.2 c. heavy whipping cream
¼ c. pure cane sugar syrup
2 T. vanilla
Place choc. In bowl. Heat cream until steaming in separate bowl over med. heat. Pour over choc. Until melted. Stir in syrup & vanilla. Let cool 10 min. Slowly pour over top of cake in a drizzle. Refrigerate 1 hr.
Post by W. Seanz