Devils Fudge Cake

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Super yummy cake that is a killer~ 2179 calories! I made this for a church pot luck and it was gone within 30 minutes!

Cooking spray with flour
1 1/2 cups flour or cake flour (I used the first)
1 3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
3/4 cup unsalted butter, melted
1 1/2 cups warm water
1 cup cocoa, sifted

Preheat oven to 350. Coat 2 8 inch pans with cooking spray with flour in it. Sift the cake flour, sugar, baking powder, baking soda and salt into the bowl of mixer fitted with the wisk attachment. On low speed add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the butter and mix for 2 minutes, until smooth. Add the water and mix for 2 minutes, until smooth. Add the cocoa and mix for 2 to 3 minutes, until evenly mixed through-out. Scrape down the sides of the bbowl after each ingredient addition. Divide the batter between the two prepared pans. Bake 40-50 minutes, or until the cake tests done. Cool in pans for 5 minutes, then cool completely on wire racks. Cool completely before filling or icing; you may even wish to refridgerate the layers for a couple of hours.


Colette Peters Chocolate Truffle Filling:

1 cup heavy cream
12 ounces semi sweet chocolate
(chips or chopped blocks)
2 tsp extract or flavoring or liquer

Put the chocolate in a bowl. In a small saucepan, heat the cream just as it starts to bubble. Pour the cream over the chocolate; make sure all of the chocolate is covered. Cover the bowl and let it sit there undisturbed for 10 minutes.Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
If you refrigerate the filling before you put it on the cake, it will get very hard, and you'll need to pop it in the microwave for a few seconds to loosen it up.
You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.