Two-Ton Chocolate Cake

This Cake is very dense and VERY moist. It is NOT a light fluffy cake. It's fabously rich, heavy and decadent.

Cake:

2 cups (4sticks or 1 pound) butter

10 ounces unsweetened chocolate

6 eggs

2 cups sugar

1/2 cup maple syrup

2 cups all-purpose flour

Preheat oven to 350 degrees. In a sauce pan over low heat, melt the butter and chocolate, mixing well. Let it boil on low heat for 2 minutes.

Remove the chocolate mixture from the stove and pour it into a large mixing bowl. Add the eggs, sugar, and maple syrup. Mix together very well.

Add the flour and mix well.

Generously butter three 9-inch cake pans and dust with flour.

Divide the batter evenly among the cake pans. Use a mesuring cup for accuracy.

Bake for 15 to 18 minutes, checking often

Cool and frost with Bittersweet Chocolate Frosting

Yield: One 3-layer cake

Bittersweet Chococlate Frosting

3 cups good-quality unsweetned cocoa powder

3cups powdered sugar

1 1/2 cups (3sticks) butter, softened(not melted)

1 1/2 cups mayple syrup (more for consisitnecy if needed)

Mix the cocoa, powdered sugar, butter, and mayple syrup with an electic mixer until the frosting is firm. Spread on cake. Enjoy!

We made this for Valentines Day, it was delicious and extremely dense as they said. We will definitely make this again!