Decadent Chocolate Cake

Decadent Chocolate Cake
by Heny Sison

Cake
2 1/2 cups all-purpose flour, sifted
2 tsps baking powder
1 1/2 tsps baking soda
1 cup butter, softened
2 1/2 cups sugar
3/4 tsp salt
6 large eggs
1 2/3 cups cold water
1 cup Dutch processed unsweetened cocoa
1 tsp vanilla extract

Preheat oven to 325 F.  Sift flour, baking soda, baking powder and set aside.  Combine cocoa, cold water, and vanilla extract in medium bowl or measuring cup.  Set aside.  Cream butter and sugar for 10 minutes or until light and fluffy at medium speed (speed 4).  At speed 6, add eggs one at a time, beating well after each addition.  At low speed, add dry ingredients alternately with the cocoa mixture.  Mix until smooth and with no more trace of flour.  Pour mixture into two 10-inch round pans, previously brushed with shortening and sprinkled with flour.  Bake for one hour or until done.

Mocha Filling
1/2 cup sugar
2 tbsps all-purpose flour
1 tall can evaporated milk
1 tsp instant coffee
3 egg yolks, slightly beaten
1/4 cup butter, softened

Put milk, sugar, flour and coffee in a double boiler.  Using a wire whisk, mix until smooth.  Cook over medium fire until creamy.  Remove from frie then add the slightly beaten egg yolks.  Bring back to fire and continue mixing until of spreading consistency.  Cool for 5 minutes, then add the butter.

Fudge Frosting
2 1/4 cups evaporated milk
1 1/2 cups sugar
3/4 cups unsweetened cocoa powder, sifted
1/4 cup + 2 Tbsps butter, softened

Using a wire whisk, cook all ingredients together in a double boiler until thick.  Cool for 5 minutes, then add the butter.

To assemble
Invert one layer of cake in a serving platter.  Spread mocha filling on top.  Top with the remaining cake.  Frost the top and sides of the cake with the fudge frosting.