A Deliciously sweet chocolate cake supreme recipe.
Preheat oven to 350 degrees F.
Grease and lightly flour three 9 inch round cake pans.
In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended.
In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt.
Gradually beat into buttermilk mixture until blended.
Evenly divide batter between prepared baking pans.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine the cream, sugar and corn syrup in a small saucepan.
Bring to a full boil over medium heat, stirring constantly.
Remove from the heat; stir in chocolate and butter until melted.
Transfer to a bowl. Cover and refrigerate until desired consistency, stirring occasionally.
Spread frosting between cooled layers and over top and sides of cake. Pipe around edge of top and bottom of cake.
Decorate sides with chocolate by pressing lightly into frosting. Chill until frosting is firm.
To make the ganache topping, Heat heavy cream and pour over chocolate in a small bowl.
Let sit 2 minutes then stir until smooth, and pour over cold cake.