Triple Chocolate Cake & Chocolate Fudge Buttercream

You can never have too much chocolate in your life! My family is a bunch of chocoholics. This is my go-to recipe when we are craving something rich, chocolate, and decadent.
Submitted by: Rose Dailey

Ingredients:

FOR THE CAKE:
2 oz. Baker’s German sweet chocolate
2 oz. Baker’s semi-sweet chocolate
1/2 cup strong black coffee
2 cups all purpose flour
1/3 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 tsp. pure vanilla extract
1 cup buttermilk

FOR THE FROSTING:
2 oz. semi-sweet Baker’s chocolate
1/2 cup butter
1/2 cup shortening
1/3 cup baking cocoa
1 tsp. pure vanilla extract
2 pounds powdered sugar
1 cup milk, more if needed

Directions:

• For the cake, pre-heat oven to 350 degrees F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.
  Microwave chocolate and coffee in large microwaveable bowl on high for 1 and 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
  Mix flour, baking cocoa, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
  Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently fold into batter.
  Pour evenly into prepared pans. Bake for 30 minutes or until toothpick inserted in centers comes out clean. Immediately run a small metal spatula around the cake layers in pans. Cool in pans for 15 minutes; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely.

• For the frosting, melt Baker’s chocolate and butter in microwave. Add the shortening, baking cocoa, and vanilla extract. Stir until shortening is melted.

• Start adding the powdered sugar a little at a time, alternating with the milk (about 1/4 cup at a time of milk). Blend well until you have a smooth, spreadable consistency. You might need a little more milk…if so, add a tablespoon at a time. It doesn’t need to be too wet or too dry. It needs to be firm and hold its form.

• Frost the cooled cake layers between the layers and on the top and sides. Decorate as desired.