TRIPLE CHOCOLATE CAKE&CHOCOLATE FUDGE BUTTERCREAM

2
Rose Dailey

By
@daileysbaby

You can never have too much chocolate in your life!
This is my go-to recipe when I'm craving something decadent.

Rating:

★★★★★ 1 vote

Comments:
Serves:
20-24 people
Method:
Bake

Ingredients

  • FOR THE CAKE:

  • 2 oz
    baker's german sweet chocolate
  • 2 oz
    baker's semi-sweet chocolate
  • 1/2 c
    strong black coffee
  • 2 c
    all purpose flour
  • 1/3 c
    baking cocoa
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 stick
    butter, softened
  • 2 c
    sugar
  • 4 large
    eggs, separated
  • 1 tsp
    pure vanilla extract
  • 1 c
    buttermilk
  • FOR THE FROSTING:

  • 1 stick
    butter
  • 2 oz
    semi-sweet baker's chocolate
  • 1/2 c
    shortening
  • 1/3 c
    baking cocoa
  • 1 tsp
    pure vanilla extract
  • 2 lb
    powdered sugar
  • 1 c
    milk - (maybe more)

How to Make TRIPLE CHOCOLATE CAKE&CHOCOLATE FUDGE BUTTERCREAM

Step-by-Step

  1. For the cake:
    Pre-heat oven to 350 degrees. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.
  2. Microwave chocolate and coffee in large microwaveable bowl on high for 1 and 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  3. Mix flour, baking cocoa, baking soda and salt; set aside.
    Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.
    Blend in melted chocolate and the vanilla.
    Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
  4. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently fold into batter.
  5. Pour evenly into prepared pans.
    Bake 30 min. or until toothpick inserted in centers comes out clean.
    Immediately run small metal spatula around cake layers in pans. Cool in pans for 15 minutes; remove layers from pans to wire racks. Remove and discard wax paper.
    Cool cake layers completely.
  6. For the frosting:
    Melt Baker's chocolate and butter in microwave.
    Add the shortening, baking cocoa, and vanilla extract.
    Stir until shortening is melted.
  7. Start adding the powdered sugar a little at a time, alternating with the milk (about 1/4 cup at a time of milk).
    Blend well until you have a smooth, spreadable consistency.
    You might need a little more milk....if so, add a tablespoon at a time.
    It doesn't need to be too wet or too dry. It needs to be firm and hold it's form.

Printable Recipe Card

About TRIPLE CHOCOLATE CAKE&CHOCOLATE FUDGE BUTTERCREAM

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American



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