Claim Jumper Chocolate Motherlode Cake

6 eggs
3 cups granulated sugar
6 tablespoons butter, softened
3 cups mayonnaise
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
3 teaspoons vanilla extract
6 3/4 cups flour
4 1/2 teaspoons baking powder
4 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups boiling water
3 cups chocolate chips, divided

Heat oven to 350

Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition.

Sift flour, baking powder, baking soda and salt together, and add to the wet ingredients.

Fold in the water. Pour equally into 6 (8 or 9-inch) baking pans and add 1/2 cup chocolate chips into each pan (I prefer to add some batter, add the chocolate chips, then add the rest of the batter). Bake for 15-20 minutes.

Cool 10 min in pan before removing to cooling rack. Cool on the rack, then wrap with saran wrap and place the cake rounds in the freezer. Remove and ice the rounds with chocolate cake frosting.

To make a 2 layer cake, here are the changes:
2 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 cup mayonnaise
1/2 cups unsweetened cocoa powder
1/2 cups buttermilk
1 teaspoon vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup boiling water
1 cup chocolate chips, divided


Chocolate Ganache Frosting (this makes enough to cover the cake, but not to fill between the layers; double it if you want it in between all the layers):
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides.

Add any chopped nuts or shaved chocolate to outside of cake.

Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.