Double-Chocolate Ganache Cake

Ingredients

Cake

• 2 cups sugar
• 1 1/4 cups oil
• 3 eggs
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1 cup cocoa, measured then sifted
• 1 1/2 cups warm flat cola drink

Icing

• 1/2 cup chocolate chips, melted and cooled
• 2 tablespoons shortening
• 3/4 cup unsalted butter
• 1 teaspoon vanilla
• 3/4 cup cocoa, measured then sifted
• 3 cups confectioners sugar, measured then sifted, up to 4
• 1/2 cup water or 1/2 cup cola or 1/2 cup half-and-half
• 1/2 cup walnut halves (to garnish)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
3. In a large mixing bowl, blend sugar and oil.
4. Add eggs and mix until well blended and mixture is thick and lightened in texture.
5. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
6. Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
7. If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
8. This is a thin batter.
9. Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
10. ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioners sugar.
11. Add remaining confectioners sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
12. If not using right away, re-whip before using.
13. Add additional warm water to get correct consistency (a tablespoon at a time).
14. DECORATING: Place one layer on a cardboard circle.
15. Ice this with about 1/2-inch of frosting.
16. Place top layer and ice cake- sides first.
17. Finish by icing top of entire cake.
18. Garnish with whole walnut halves.