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Some Gossip and a Chocolate Layer Cake with Whipped Chocolate Ganache Frosting
 I got a present for you..... some gossip. Did I hear your ears perk up? Are you salivating waiting for the news that I'm going to tell you? This trashy information is why I made the chocolate cake, gossip goes so well with a big slice of ooey gooey chocolate. So gather round the kitchen table ladies and listen up because I'm only going to repeat it once or twice. The other day while at a community function, two ladies were sitting behind me were chatting away. I normally don't ease drop on conversations (well maybe sometimes.... okay you got me, I do it every chance I get). The first woman was talking very excitedly, "Yeah, she lives right across the street from our community." The other woman spoke in awe, "You're kidding me." "I kid you not. It's the huge house with the gated driveway," the first woman responded. Now a third woman chimes in, "Who are you talking about?" Right about now I had to turn my head at a weird angle so I could hear out of my good ear. And I waited for her answer. The first woman lowered her voice, "One of the Real Atlanta Housewives lives across the street." "You're shitting me," I said as I spun around in my seat. ..................................................................................... Okay, that's the end of my story. I don't know if this information is true but it makes for great conversation while eating chocolate cake.  Ingredients for Frosting: 2-1/2 cups heavy cream 6 tablespoons unsalted butter 6 ounces bittersweet chocolate, finely chopped 2 cups granulated sugar 2 cups unsweetened cocoa powder 1/2 cup Lyle's Golden Syrup 1/4 teaspoon salt Directions: In a 4-quart saucepan over low heat, combine the cream, and butter. Stir until the butter is melted. Remove from heat and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth. Be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours. Remove the frosting from the freezer . Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 12 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes. A special thanks to "Fine Cooking" Magazine for this recipe. I just recently discovered "Fine Cooking" Magazine and I am in love with the publication. This week I sent in my subscription card for a year of awesome recipes. And I'm even thinking of buying their CD with the complete collection of recipes. 
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