Amazing Chocolate Glazed Cake

Preheat oven to 350°F (175°C). Grease and flour 16x10x2-in baking pan.

In a large bowl, stir together the eggs, sugar, flour, cocoa, baking powder, baking soda and salt.

Add the whipping cream and melted butter, mix for 2 minutes on medium speed of mixer.

Pour evenly into the prepared pan.

Bake 15 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

For the glazing: In a double boiler over hot, but not boiling water, combine chocolate chips and whipping cream. Stir until chips are melted and mixture is smooth. In a large bowl, stir together the chocolate mixture with butter and powder sugar.

For the cream filling: Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Divide the cake intro 3 evenly slice using a long serrated knife.

Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.

Glaze and decorate the cake.

Enjoy!

1.Unglazed cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. 2.Glazed cakes can be stored at room temperature for up to 1 day.