Moody Tongue’s Chocolate Cake
"This recipe is all about planning, as it’s worth every single second spent making it. It’s an epic assemblage of rich chocolate cake, tangy espresso cheesecake, nutty German chocolate filling and buttercream, all enrobed in dark chocolate ganache. No single part of it is difficult to make, and once this colossal beauty is ready to serve, it’s off-the-charts delicious and perfect for 25 people or more. Slideshow: More Layer Cake Recipes..."
INGREDIENTS
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1 cup canola oil, plus more for greasing
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3 1/2 cups all-purpose flour
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4 cups granulated sugar
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1 1/2 cups Dutch-process cocoa powder
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4 teaspoons baking soda
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2 teaspoons baking powder
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2 teaspoons kosher salt
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2 cups buttermilk&
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4 large eggs
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2 teaspoons pure vanilla extract
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1 cup hot coffee mixed with 1 cup hot water
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1 cup evaporated milk
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1 cup granulated sugar
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1 stick unsalted butter
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3 large egg yolks
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1 teaspoon kosher salt
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1 1/2 cups shredded sweetened coconut
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1 cup toasted pecans, coarsely chopped
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2 teaspoons pure vanilla extract
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Nonstick cooking spray
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4 whole graham crackers, crushed
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1/3 cup mini pretzels
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1/3 cup chocolate cereal, such as Annie's' Cocoa Bunnies or Cocoa Puffs
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1/2 stick unsalted butter, melted
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1 pound cream cheese, at room temperature
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2/3 cup granulated sugar
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2 large eggs
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1 tablespoon espresso powder
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1 teaspoon pure vanilla extract
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2 cups confectioners sugar
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1/2 cup Dutch process cocoa powder
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1/2 teaspoon kosher salt
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6 large egg whites
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1 1/2 cups granulated sugar
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1 tablespoon pure vanilla extract
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4 sticks unsalted butter, softened and cut into cubes
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3/4 cup vegetable shortening
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2 cups heavy cream
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3 tablespoons light corn syrup
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3 tablespoons unsalted butter
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1 pound chopped dark chocolate (2 3/4 cups)
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