I made you the BEST chocolate layer cake. It's rich and delicious and dare I say the word that everyone hates...mmmmm......nope, nope..I'm just going to say it is not dry....not dry whatsoever.
It was my first time baking a triple layer cake...oh wait, actually second time...Courtney and I don't talk about our first failed attempt...but here's a photo to prove it...
Let's just say we weren't prepared...it did taste great though...
But moving on to chocolate cake....
I brought my A-game when baking this baby. I went out and bought three round cake pans and made sure I had all of the ingredients ready to go (that is VITAL for baking!!)
And I was sooo happy with the results. I served this at our Easter Dinner and everyone looooved it. I served some leftovers to friends four days later and it was still mmm....not dry and delicious.
So if you want to impress a bunch of people or just eat A LOT of amazing cake then have a go at baking this one!
RICH + DELICIOUS CHOCOLATE LAYER CAKE
makes 16 servings
for the cake:
- 3 cups sugar
- 2 1/2 cups flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 eggs
- 1 1/2 cups buttermilk
- 1 cup strong brewed coffee, cooled
- 3/4 cup vegetable oil
- 1 tsp vanilla
- 4 oz unsweetened chocolate squares, melted and cooled slightly
for the frosting:
- 1 1/4 cups sugar
- 1/3 cup unsweetened cocoa powder
- 1 cup whipping cream
- 6 oz semi-sweet chocolate squares
- 2 tsp vanilla
- 1 pkg (250g) light cream cheese at room temperature
- 1 cup unsalted butter, at room temperature
- Pre-heat oven to 350. Lightly grease the bottom and sides of three 9-inch round cake pans. Cut circles of parchment paper to fit the bottom of the pans and place in pans. Lightly grease paper.
- Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl and set aside.
- Beat eggs on high speed in the bowl of an electric mixer for about three minutes. They should be thickened slightly and are lemon coloured. Add buttermilk, coffee, oil, vanilla and melted chocolate. Mix on low speed until well blended.
- Slowly add dry ingredients to wet ingredients and mix on medium speed until batter is smooth. Divide batter evenly among pans and bake for 25-30 minutes. Cool pans on a wire rack for 10 minutes then remove cakes from pans, peel off paper and cool completely before frosting.
- For the frosting, whisk together sugar, cocoa powder and whipping cream in a medium pot. Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil. Cook for 1 minute then remove from heat and stir in chocolate until melted. Stir in vanilla and then let cool to room temperature.
- Beat cream cheese and butter on high in the bowl of an electric mixer. When smooth add the cooled chocolate mixture and beat on medium speed until well blended. Refrigerate frosting for about an hour.
- To frost cake, place one cake layer on cake stand. Spread 1 cup frosting over top. Repeat with second layer. Place final layer on top. Ice top and sides of cake with remaining frosting and then decorate cake.