triple layer chocolate latte cake

Name: TRIPLE LAYER CHOCOLATE LATTE CAKE
Prep time: 30 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) unsweetened cocoa powder; 4 cup(s) all purpose flour; 3 1/2 cup(s) sugar; 2 tablespoon(s) baking soda; 2 teaspoon(s) salt; 2 large eggs; 2 cup(s) buttermilk; 1/2 cup(s) vegetable oil; 2 cup(s) brewed hot coffee; - unsweetened cocoa powder, for dusting pans; ## FROSTING; 1 cup(s) vegetable shortening; 1 cup(s) lightly salted butter, room temp; 2 tablespoon(s) meringue powder; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) butter flavoring; 1/4 teaspoon(s) lemon extract; 1/4 teaspoon(s) orange extract; 2 pound(s) powdered sugar; 4-6 tablespoon(s) water, depending on consistency desired; 1/4 teaspoon(s) table salt

(1 RATING)

22 Pinches 5 Photos

Yolanda Stewart

houston, TX

Updated on Jan 6, 2015

I made this cake for my daughter's birthday dinner party. I added my own touches to decorate this cake. I sprinkled tiny candy crystals, blue and sugar crystals. Lastly, created a capital A for her name.

Rate

prep time 30 Min

cook time 35 Min

method Bake

yield 12-16 serving(s)

Ingredients

1 cup unsweetened cocoa powder
4 cups all purpose flour
3 1/2 cups sugar
2 tablespoons baking soda
2 teaspoons salt
2 large eggs
2 cups buttermilk
1/2 cup vegetable oil
2 cups brewed hot coffee
- unsweetened cocoa powder, for dusting pans
FROSTING
1 cup vegetable shortening
1 cup lightly salted butter, room temp
2 tablespoons meringue powder
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1/4 teaspoon lemon extract
1/4 teaspoon orange extract
2 pounds powdered sugar
4-6 tablespoons water, depending on consistency desired
1/4 teaspoon table salt

How To Make triple layer chocolate latte cake

Step 1

Grease three 9-inch round cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.

Step 2

In a small bowl, combine egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans; spread evenly. (Layers will appear shallow)
Step 3

Bake in a 350 oven for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes. Loosen sides from pans, invert cakes on racks. Peel off paper; cool thoroughly.
Step 4

FROSTING: 1. Measure water, put in small cup and add salt. Stir to dissolve. 2. In large bowl (standing mixer recommended), mix butter and Shortening on low until combined. 3. Add meringue powder and all flavorings and extracts. Mix on low to combine. 4. Add powdered sugar gradually, still mixing on low. 5. Gradually add salted water and mix on low for 1-2 minutes until well combined, scraping paddle and sides of bowl as necessary. Makes a creamy, off-white colored icing.
Step 5

Prepare to layer cakes. First layer, place cake on cake plate. Coat frosting on top of cake but not the sides. Second layer, please on top bottom layer, coat on top of cake but not the sides. Third layer, coat on top of cake. Now coat the sides of all 3 layers until completely covered with a thick coat. Decorate cake to preference.
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