Triple Chocolate Cake (Project 1509113)

Sunday, September 13, 2015

Why Triple? Because if we are going to overload a cake with something, it better be chocolate. Well, seriously, this is our Triple Chocolate Cake because we made two kinds of chocolate cake ... one with milk chocolate, one with dark, two layers each. And we glued it together with chocolate meringue buttercream. Oh yes!

Our favorite, reliable and ultra delicious Devil's Food Cake recipe came into play again, much to the delight of our taste testers, 11 teenagers, who, by a landslide, declared it the most delicious cake out of the 8 different kinds of flavours that they had. Winner!! Again!!! You can find our favorite Devil's Food Cake recipe here. And our new milk chocolate cake recipe on this post.

Our frosting of choice, especially in the summer, and coincidentally when all 7 of us have our birthdays, is the Italian meringue frosting. Why? Because it's not butter based and does not have as much sugar (again here we use granulated, not icing sugar) as the all-butter frosting. The whipped egg whites, tempered with boiling sugar syrup, will stand a few hours out in this beautiful warm-ish weather, and more importantly, is not cloyingly sweet. Another winner!

Loved how these layers stacked! And if you notice, we frost super thin. Cake over frosting in my home ;) 

Milk Chocolate Cake 
This is a classic recipe adapted from Sylvia Thompson's 'The Birthday Book' via Los Angeles Times.

3-1/2 cups sifted cake flour
1/2 tbsp baking soda
1/2 tsp baking powder
1/2 tsp salt
170 grams milk chocolate, chopped
1-1/2 cups unsalted butter, softened
1-1/2 cups sugar
1/2 cup light brown sugar, packed
2 tbsp vanilla
7 eggs (I converted this into 5 eggs & 5 yolks, coz we needed the whites for the frosting)
1-1/2 cup buttermilk

Cake syrup:
1/2 cup sugar
1/2 cup water
1 capful Godiva chocolate liqueur

1. Prepare 2 9 inch pans by greasing, flouring, and then lining it with parchment paper on the bottom.
2. Sift the dry ingredients: flour, baking soda, baking powder and salt in a medium bowl and set this aside.

3. In heat proof bowl over simmering water, melt the chocolate, staring until smooth. Set this aside to cool.
4. In the bowl of your stand mixer, beat the butter with the sugars at medium speed until light and fluffy.

5. Preheat your oven to 350°F.
6. To the mixer, add the eggs, one at a time, then the yolks, until incorporated, then the vanilla.
7. At the cooled chocolate to this mixture.

8. On the lowest speed, add the flour in 3 batches, and the buttermilk in 2 batches, beginning and ending with the flour.
9. Pour the batter into the prepared pans and bake for 30-35 minutes until it passes the skewer test.

10. While cakes are in the oven, prepare the syrup: in a small saucepan, boil sugar and water and let cool. Only at lukewarm or room temperature, introduce the liqueur.
11. Set the pans on a cooling rack to cool for 10 minutes before removing the cake to cool completely.
12. Brush the tops with the amazing cake syrup you just created. If you have leftovers, pour that into your coffee.

Frost with this Italian meringue buttercream recipe and decorate to your heart's content. Take pictures of your cake, post it on Instagram, have a slice and tell me how that went ;)

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