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1
Preheat oven to 300u00b0F.
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2
Spray two 9 x 2-inch round cake pans with Crisco No Stick Cooking Spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
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3
Combine chocolate chips and hot coffee in a bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth.
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4
Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
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5
Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add Oil, milk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add dry ingredients and beat on medium speed until just combined well.
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6
Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45 minutes.
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7
Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
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8
Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth.
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9
Crisco into 3 pieces and add to frosting, whisking until smooth.
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10
Transfer icing to a bowl and chill until spreadable, about 30 minutes.
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11
Spread icing between cake layers and over top and sides.
