triple chocolate cake&chocolate fudge buttercream
(1 rating)
You can never have too much chocolate in your life! This is my go-to recipe when I'm craving something decadent.
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(1 rating)
yield
20 -24 people
method
Bake
Ingredients For triple chocolate cake&chocolate fudge buttercream
- FOR THE CAKE:
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2 ozbaker's german sweet chocolate
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2 ozbaker's semi-sweet chocolate
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1/2 cstrong black coffee
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2 call purpose flour
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1/3 cbaking cocoa
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1 tspbaking soda
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1/2 tspsalt
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2 stickbutter, softened
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2 csugar
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4 lgeggs, separated
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1 tsppure vanilla extract
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1 cbuttermilk
- FOR THE FROSTING:
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1 stickbutter
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2 ozsemi-sweet baker's chocolate
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1/2 cshortening
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1/3 cbaking cocoa
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1 tsppure vanilla extract
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2 lbpowdered sugar
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1 cmilk - (maybe more)
How To Make triple chocolate cake&chocolate fudge buttercream
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1For the cake: Pre-heat oven to 350 degrees. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.
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2Microwave 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.
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3Mix 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.
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4Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently fold into batter.
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5Pour 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.
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6For the frosting: Melt Baker's chocolate and butter in microwave. Add the shortening, baking cocoa, and vanilla extract. Stir until shortening is melted.
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7Start 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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