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1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups chocolate syrup (see recipe below)
1/2 teaspoon baking soda
1 cup sour milk or buttermilk
1 teaspoon vanilla extract
3 cups flour
Preheat oven to 350 degrees. Grease and flour 2 or 3 layer cake pans.
In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat until fully incorporated.
Add chocolate syrup and butter-sugar mixture; stir until well mixed.
Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared cake pans. Bake approximately 35 to 40 minutes or till toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and refrigerate a while to make the cake easier to cut. Slice the cake into 2 or 3 layers and use a plastic sheet to place on your cake plate. Make 2 batches if you want a really high cake. Alternate cake and filling till all your layers are used. Use the filling to cover any holes that occured. Then cover with the ganache icing. Decorate with white chocolate curls and red roses with mint leaves.
Chocolate Syrup
1 cup cocoa powder (Ghiradelli) and 8 ounces bitteraweet chocolate
chips
1 1/2 cups sugar
1 dash salt
1 1/2 cups water
1 teaspoon vanilla extract
1 Stir together.
2 Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.
3 This must be stored in the fridge.
makes 3 cups
Filling:
2 cups sugar
4 tablespoons cornstarch
1 teaspoons salt
1 can evaporated milk
2 teaspoons vanilla
4 squares unsweetened chocolate, chopped
2 whole eggs and 4 yolks, slightly beaten
Ganache:
8 ounces bittersweet chocolate chips (Ghriadelli)
3/4 cup (180 ml) heavy whipping cream
2 tablespoons light corn syrup
1 to 2 tablespoons cognac or brandy or Grand Marnier (optional)