Best. Chocolate. Cake. Ever. Seriously.

It is the best chocolate cake you will ever make. Seriously.

No one does cakes like Toba Garrett.

Ganache
Ingredients
1 1/2 cup heavy cream
1 lb semisweet or bittersweet dark chocolate

Boil heavy cream. Turn off heat. Add chopped chocolate (or chocolate chips). Use rubber spatula to stir. Pour into bowl, cover with plastic wrap and refrigerate until firm.

Yields 3 1/2 cups

Chocolate buttercream
Ingredients
2 cups unsalted butter, room temperature
1/2 cup vegetable shortening
3 lbs 10X confectioners sugar
1 cup dutch processed cocoa powder
3 Tbsp meringue powder
1 tsp salt
5 fl oz (150 ml) chocolate liqueur (like Godiva)
2 Tbsp milk
1 Tbsp vanilla extract
2 cups refrigerated ganache

Directions
Prepare ganache. Cream butter and shortening for 2 minutes. Stop to scrape bowl. Cream mixture for additional 60 seconds.
Sieve cocoa powder and confectioners sugar together. Add sugar mixture 1 cup at a time to creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.
Add milk, vanilla extract and chocolate liqueur to buttercream. Beat until well combined.
Add ganache 1 cup at a time and beat until light and fluffy.
Yields 2 1/2 to 3 quarts

Chocolate Fudge Cake
Ingredients
2 1/2 cups all purpose flour
1 1/4 cups granulated sugar
3/4 cup dark brown sugar, packed
1 cup dutch processed cocoa powder
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cups buttermilk
1 cup unsalted butter, room temperature
2 large eggs
1 1/2 tsp vanilla extract
6 oz melted semisweet chocolate

Directions
Heat oven to 350 degrees F. Butter and parchment (or sugar) two 8x2 inch baking pans. Measure all ingredients (except chocolate) into a large mixer bowl.
Blend for 30 seconds on low scraping bowl constantly.
Blend in melted chocolate and beat 3 minutes on high.
Spoon into pans and level well with spatula.
Bake 45 to 50 minutes, until a toothpick comes out clean.
Double wrap in plastic to store.

I tend to get something everywhere!