"The Bomb" Chocolate Cake puts the others to shame!

The Bomb” Chocolate Cake

This concoction of deliciousness will make any celebration memorable – this is “The Bomb.” It takes a little longer to make than the standby chocolate sheet cake, but it’s not complicated and an easy to follow recipe. It’s got that wow factor inside and out. The surprise of the filling compliments the rich chocolate. It’s best if you leave it in the refrigerator for 24 hours before serving.

Cake

3/4 cup cocoa
2 cups boiling water
1 cup butter, softened
2 cups sugar
1/2 cup dark brown sugar
4 extra-large eggs
1-1/2 teaspoons vanilla
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
In a small bowl, combine cocoa and water; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Refrigerate for 35-45 minutes.

Glaze

1/2 cup sugar
3/4 teaspoons baking soda
1/4 cup buttermilk
1/4 cup butter
1/2 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Bring first 5 ingredients to a boil in an extra-large pan over medium-high heat. Boil, stirring often, 4 minutes; remove from heat, and stir in vanilla.

Filling

1 stick butter, softened
1-1/4 cups confectioners’ sugar
2 cups marshmallow cream
1 teaspoon vanilla
Beat together butter, confectioners’ sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes. Spread filling between layers.

Frosting

1 cup butter, softened
4 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup cream
2 teaspoons vanilla extract
In a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth.

Garnish

Curls of dark, white, and milk chocolate

Place one cake layer on a serving plate; spread with half the filling. Top with second layer and remainder of filling. Top with third layer; frost top and sides of cake. Top cake with chocolate curls; refrigerate until serving.