Triple Chocolate Surprise Cake

Chocolate Cake:

2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
Pinch of salt
Using a wire whisk, combine the flour, sugar, baking soda and salt. Set aside.

½ cup buttermilk
2 eggs
1 teaspoon vanilla extract
In a medium bowl whisk the eggs. Add the buttermilk and vanilla and stir to mix.

In a medium/large saucepan:
Melt 1 cup butter
Then add
1 cup water
½ cup cocoa powder ( I used ¼ cup dark cocoa and ¼ cup light)
Bring to a boil stirring constantly. Take off of heat. With an electric mixer, beat in the flour. Then add the buttermilk mixture. Beat on medium speed until thoroughly mixed.

Pour half of the batter into a greased and lightly floured 9” round cake pan. Place the Chocolate Filling by the spoonful in a circle pattern on the cake batter. Leave a hole in the center. Pour the rest of the batter over the top to cover completely. Bake for 40 – 50 minutes in a preheated 350° oven until toothpick inserted in center comes out clean.

Set aside to cool completely before frosting.

Chocolate Filling:

6 oz. (6 squares) semi-sweet chocolate
1 oz. (1 square) unsweetened chocolate
Coarsely chop the chocolate

3 Tablespoons heavy cream
2 Tablespoons vanilla extract
2 Tablespoons corn syrup, light
In a small saucepan, heat the chocolate. Add the heavy cream, and vanilla stirring until it is melted and combined. Stir in the corn syrup. Heat on low stirring frequently, until the chocolate filling is creamy and is melted. Remove from heat and set aside.

Rich Chocolate Frosting

½ stick unsalted butter
1 oz semi-sweet chocolate
½ bar dark chocolate
1 teaspoon vanilla
In a medium bowl melt the butter, and chocolate. Add the vanilla extra.

3-4 cups sifted powdered sugar
5-6 Tablespoons of heavy cream

With an electric mixer beat in half of the powdered sugar. Beat in the heavy cream one tablespoon at a time until it’s a nice, creamy, spreadable consistency. Adjust by adding more powdered sugar accordingly. Place in fridge for 20 -30 minutes. Frost cooled cake.