Double Decadence Chocolate Cake

1/2 cup semisweet chocolate chips
1 1/2 cups hot coffee
3 cups sugar
2 1/2 cups flour
11/2 cups cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large egss
3/4 cup canola oil
6 Tbsp Saco Buttermilk blend powder
1 1/2 cups water
1 tsp vanilla

Spray bottoms of 3 - 9" round cake pans with non-stick cooking spray. Line with wax paper and spray pans (bottoms and sides).
Combine chocolate chips and coffee. Let mixture stand, whisking occas., until chocolate is melted and mixture is smooth.
Whisk together sugar, flour, cocoa powder, and salt. Beat eggs with an electric mixer until thick and yellow - about 3 to 5 mins.
Preheat oven to 300 F.
Slowly add oil, buttermilk powder, water, vanilla and melted chocolate mixture to eggs, beating until combined well.
Add dry ingredients and beat on medium speed until just combined well (do not overbeat).
Divide batter between the 3 pans.
Bake for 45 to 55 mins, until a toothpick inserted in the center comes out clean.
Cool in pans 30 to 45 mins. Run a knife around the edge of the pan; remove and cool completely.
Frost with chocolate butter cream frosting.

Number of Servings: 20

Recipe submitted by SparkPeople user DAVIDSLAW.