"HOT" CHOCOLATE CAKE

Provided by Betty Crocker Kitchens

Categories Dessert

Time 8h15m

Yield 24

Number Of Ingredients 18

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1 1/2 cups sugar
1 1/4 cups vegetable oil
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla
2 eggs
2 1/4 cups all-purpose flour
1/3 cup unsweetened dark baking cocoa
2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups hot water or hot strong brewed coffee
10 oz bittersweet baking chocolate, chopped
1 1/2 cups whipping cream
1/2 teaspoon ground red pepper (cayenne)
24 oz white chocolate baking bars or squares, chopped
1 cup whipping cream
1 tube (0.68 oz) red decorating gel

Steps:

Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Beat 2 more minutes on medium speed, scraping bowl occasionally. Pour batter into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about2 hours.
Place bittersweet chocolate in medium heatproof bowl; set aside. In 1-quart saucepan, heat 1 1/2 cups whipping cream to simmering. Remove from heat; stir in 1/2 teaspoon red pepper. Let stand 10 minutes. Return whipping cream in saucepan to simmer. Pour over bittersweet chocolate. Let stand 2 minutes; stir until smooth. Spread ganache over cake. Refrigerate until set, about 1 hour.
Place white chocolate in medium heatproof bowl. In 1-quart saucepan, heat 1 cup whipping cream to boiling. Pour over white chocolate. Let stand 2 minutes; stir until smooth. Spread evenly over bittersweet ganache. Drizzle decorating gel in rows over cake. Pull toothpick through rows in opposite direction to create swirled pattern. Refrigerate at least 4 hours or overnight.

Nutrition Facts : Calories 528, Carbohydrate 46 g, Fat 6 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 246 mg