Claim Jumper's Chocolate Motherlode Cake

Recipe Ingredients

6		Eggs
3 cups	594g / 20oz	Granulated sugar
6 tablespoons	90ml	Butter - softened
3 cups	711ml	Vegetable oil
1 1/2 cups	165g / 5.8oz	Unsweetened cocoa powder
1 1/2 cups	355ml	Buttermilk
3 teaspoons	15ml	Vanilla extract
6 3/4 cups	421g / 14oz	Flour
4 1/2 teaspoons	22ml	Baking powder
4 1/2 teaspoons	22ml	Baking soda
3/4 teaspoon	3.8ml	Salt
3 cups	711ml	Boiling water
3 cups	330g / 11oz	Chocolate chips - divided
		Chocolate Ganache Frosting
1 lb	454g / 16oz	Fine-quality semisweet chocolate - such as Callebaut
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Light corn syrup
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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