Chocolate Cake and Frosting recipe!

Brrrr...it's a cold, blustery day here and they are even forecasting a winter weather warning for our area! NO....I am NOT ready for that weather. When it starts snowing this early it makes for a LONG winter!! Don't get me wrong...I love snow...especially on Christmas Eve....I love big, soft, fluffy snowflakes falling lazily over our farm. The problem is...this snow is not going to be THAT kind of snow....it's gonna be snow with 60 mile an hour winds! Yup....some of you may call that a blizzard! Around here....yeah...we are used to that kind of winter weather.


So, on that note...let's bake a cake with a yummy, rich, fudge like frosting! ;)

{note: I will not be held responsible for you licking the bowl and eating too much frosting}

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk

Preheat oven to 350. Spray pan with oil or butter the pan. I used a Bundt pan.

In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.

Beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.

Pour batter into pan. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pan about 15 minutes; run a knife around edge of pan, and invert cake onto a wire rack to cool completely.

Start frosting your cake with the ganache. I made my frosting runny enough to be pour it on my cake. It looks neat and it is SOOO much eaiser and faster than actually frosting your cake.

Chocolate Ganache Glaze

6 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
1 tablespoon light corn syrup

1.Place chocolate in a medium-size heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2.Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.

Thanks so much to my followers and readers for stopping by and leaving me comments too....I love reading what you have to say....so don't STOP!! :)

Have a great day everyone! :)