Saturday, September 10, 2011

Once-a-Year Triple Chocolate Cake

Looking for a delectably moist, seriously "chock-full-of-chocolate" chocolate cake? This cake is not for the casual chocolate eater. This is not for the faint of heart (or those watching their calorie intake~ *DISCLAIMER: FEW OF MY RECIPES ARE!!*). This Triple Chocolate Cake recipe isrecommended for a once-a-year "WOW!"... perhaps a birthday celebration or a Cake Bake Off. (Yes, this is the cake recipe that won the Beautiful Savior Golden Cake Pan Award.)

If you just can't imagine a whole year going by without another taste of this cake, you can always skip the frosting and Ganache, and just dust it with powdered sugar... or eat it plain... on a weekly basis. Enjoy!

Triple Chocolate Cake

2 c. sugar

1-3/4 c. flour

¾ c. baking cocoa

1-1/2 t. baking powder

1-1/2 t. baking soda

1 t. salt

2 eggs

1 c. milk (whole is best)

2 t. vanilla extract

½ c. vegetable oil

1 c. boiling water

Heat oven to 350. Grease and flour two 9-inch round cake pans (I like to put parchment circles in the pans to ensure clean removal.) Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large mixing bowl. In separate bowl (I use my 4 c. measuring cup) mix together eggs, milk, oil and vanilla. Add to mixing bowl and beat on medium speed for 2 minutes. (I use the same measuring cup then and put 1 c. of water into microwave for that two minutes.) Stir in boiling water (Batter will be thin. Make sure to scrape up the bottom of the bowl as you stir the water in.) Pour batter into prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. (You will know by the smell that it is done!) Cool 10 minutes; remove to wire racks and cool completely before frosting.

Fluffy Chocolate Frosting

*Frosting comes together more easily if butter and milk are at room temperature.

8 T (1 stick) butter, room temperature

2/3 c. baking cocoa

3 c. powdered sugar

1/3 c. whole milk

2 t. vanilla extract

1/4 t. salt

Place the butter and cocoa in large mixing bowl. Blend with electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Put in the remaining ingredients and beat with mixer on medium speed until the frosting lightens and is fluffy, 2-3 minutes. Add more milk if too thick or more sugar if too thin, 1 T. at a time.

*For Mocha frosting, add 2 t. instant coffee to the milk.

Chocolate Ganache
¾ c. heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 T. liquor (Kaluha!)--optional

Place cream in a small heavy saucepan over medium heat. Bring to boil, stirring.Place chopped chocolate in a large mixing bowl. Pour hot cream over chocolate. Stir until chocolate is melted. Stir in liquor.

To use as frosting, let sit at room temperature for about 4 hours or chill until it thickens and is spreadable.

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