Absolutely *fantastic* cake........... and can't remember if I've
posted the recipe or not. Made one for the SO's b'day party on the
weekend and it *vanished*!! So far I've had 6 people from the party
asking me for the recipe!!

I made it on the Friday, and frosted it on Saturday. The cake was
lovely and moist, and damn tasty!! And the frosting......... well,
lets just say that people were licking their plates clean!! :-)


http://aww.ninemsn.com.au/article.aspx?id=43849


Chocolate cake with whipped chocolate frosting

Serving size: Serves 10 or more


This cake can be made two days ahead. Store in an airtight container
at room temperature.
INGREDIENTS

1½ cups (150g) cocoa
1½ cups (375ml) boiling water
500g butter, softened
4½ cups (1kg) caster sugar
2 teaspoons vanilla extract
8 eggs
4 cups (600g) self-raising flour
1 cup (150g) plain flour
1 teaspoon bicarbonate of soda
2½ cups (625ml) buttermilk
WHIPPED CHOCOLATE FROSTING
300g dark chocolate, chopped
200g milk chocolate, chopped
180g butter, chopped
2 teaspoons vegetable oil

METHOD

Preheat the oven to moderately slow (160°C/140°C fan-forced). Whisk
cocoa and boiling water in a medium bowl until smooth; cool.

Grease a deep 30cm square cake pan. Line the base and sides with two
layers of baking paper, extending the paper 5cm above the edge of the
pan.

Beat the butter, sugar and vanilla in a large bowl with an electric
mixer until light and fluffy. Add eggs one at a time, beating until
just combined between additions. Transfer butter mixture to a very
large bowl.

Stir in combined sifted flours and soda, and the buttermilk in three
batches until well combined. Stir in the cocoa mixture, mix well.
Spread mixture into the prepared pan and bake in a moderately slow
oven for 1½ hours or until cooked when tested. Cool cake in pan for 20
minutes before turning onto a wire rack to cool.

Spread Whipped Chocolate Frosting mixture over the top and sides of
the cooled cake.

WHIPPED CHOCOLATE FROSTING: Place both chocolates and butter in a
medium heatproof bowl, stir over a pan of simmering water until
chocolate and butter melts. Stir in the oil. Refrigerate chocolate
mixture until thick. Beat chocolate mixture with an electric mixer for
about 3 minutes.

Un-iced cake suitable to freeze.
Whipped Chocolate Frosting suitable to microwave.