- 1 3/4 C plus 2 Tbsp self-rising flour
- 1 C plus 2 Tbsp sugar
- 1 1/2 Tbsp cocoa
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 C vegetable oil
- 3/4 C buttermilk
- 1/3 C melted butter
- 1 tsp vinegar
- 1 tsp vanilla
- 1 1/2 oz red food coloring Frosting
- 1 lb semisweet chocolate chips
- 2 1/3 C whipping cream, divided
Preheat oven to 325°. Grease and flour two 9-inch round pans. Put dry ingredients in a bowl and stir to combine. Beat eggs in a large bowl. Add remaining wet ingredients to eggs and beat to mix. Gradually add flour mixture and combine on low speed.
Divide batter between pans. Bake 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes and then run a knife around the sides of the cake layers to make them easier to remove from the pans. Cool layers on wire racks.
Make the frosting while the cake bakes and cools. Scald 2 cups whipping cream. Remove from heat and add chocolate. Let it stand 1 minute, then stir to blend evenly. Keep 1 cup of the mixture in a warm place to use as glaze and store the rest in the refrigerator.
When the cake is cool, beat cold chocolate with an electric mixer. As it starts to fluff, pour in 1/3 cup whipping cream and beat until the mixture is fluffy and resembles whipped cream. Put a cake layer on a serving plate and top with 1 1/2 cups whipped frosting. Top with second cake layer and pour the warm glaze over the top, smoothing it into a thin, shiny layer over the top (it’s okay if a little drizzles over the sides). Ice the sides of the cake with the remaining whipped frosting. Chill several hours before serving. Serves 12.