RICH DOUBLE CHOCOLATE CAKE!

Steps:

• 1. Preheat oven to 350 degrees and prepare two nine inch cake pans (I usually use butter and dusting of flour because I love the richness of real butter as it bakes into the light fluffy cake!)
• 2. In a large mixing bowl combine the softened butter and sugar mixing until creamy. Continue mixing adding one egg at a time. I usually add the vanilla at this time but you can add it at the end if you wish.
• 3. Start adding the flour and the heavy whipping cream one at a time starting with the flour. With this process I simply add a little bit of the flour and when it starts to get a bit thick to my mixer I add the cream. I ended up adding about 3/4 of a cup of heavy whipping cream to this batter. When completely mixed the batter should be thick but very fluffy!.
• 4. In a sauce pan or double boiler if you have one (if not you don't really need it) melt about two tablespoons of butter and two semi sweet baking chocolate squares (or three if you really love chocolate!). If not using a double boiler take the mixture off the heat as soon as it starts to melt and stir with a spoon until it melts. Nothing worse then burnt chocolate smell or taste! Pour chocolate mixture into cake batter and mix well.
• 5. Divide batter evenly between the two cake pans ( only half way to top. It will rise!) and cook on 350 degrees for about 40 minutes or until the cake does not move when you lightly touch it in the middle or a tooth pick comes out clean. Which ever one method works best for you just remember to take it out AS SOON as you believe it is done! Cool on cooling rack until completely cooled and cake comes out easily (about 45 minutes to an hour).
• 6. Now take advantage of the time you have while the cake is cooling and start on your icing!. You can use any icing you wish but my mother in law loves butter cream icing on anything! So for her I thought that would be a good fit for this very moist cake. Simply place your softened butter (should have one stick left) in a mixing bowl and beat it until creamy. Add the two HEAPING tablespoons of the special dark chocolate cocoa powder, a touch of brown sugar (maybe half a tsp.), 1/3 cups confectioners sugar, 1 tsp. vanilla extract and beat well! The icing will be thick! Put in fridge while cake is cooling so the butter does not lose it's consistency.
• 7. Now you're ready to do the fun stuff! Take one of the cooled cakes from the pan and ice it generously. Place the second cooled cake on top of the already iced cake and ice that one as well.
• 8. For the garnish I took some of the confectioners sugar and sifted (for a smoother more polished look) it covering the cake lightly all over and sprinkled some milk chocolate chips sparingly over the top. Now you can either place it in the fridge and chill it for about thirty minutes or indulge in the chocolate dream while room temperature!