Triple Chocolate Cake

Triple Chocolate Cake

Ingredients:

For the cake:

Note: this recipe makes two 8” or 9” cakes so I had to make 1.5 of this for three layers.

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 extra large eggs or 2.5 large eggs
• 1 teaspoon vanilla extract
• 1 cup freshly brewed coffee

Preheat oven to 350 degrees. Butter and flour two 8 or 9 inch round cake pans.

Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs and vanilla. With the mixer on low, slowly add the dry ingredients to combine, occasionally scraping downs sides of bowl. Slowly add the coffee and mix just until combined.

Pour into prepared pans and bake for 35-40* minutes or until cake tester comes out clean.

Allow to sit in pans for 10 minutes, then invert onto a wire rack to cool completely. Once cooled, store in an airtight container until your ready to assemble your cake.

*I would start testing them around 25 minutes next time so I don’t over bake them.

Source: Barefoot Contessa at Home via Delectable Deliciousness

For the Chocolate Mousse Filling:

• 1 can (14 oz.) sweetened condensed milk
• 2 ounces semi-sweet chocolate, melted
• 1/3 cup water
• 1 package chocolate pudding
• 1 cup heavy cream, whipped

In a medium mixing bowl, combine the condensed milk and melted chocolate. Gradually stir in the water. Add the pudding and mix to combine. Chill for 30-60 minutes.

Whip the cream to stiff peaks and very gently fold, do not stir, into the chocolate mixture until not white streaks remain. Cover and chill until ready to use, at least 1 hour.

Source: All Recipes

For the Chocolate Ganache:

• 5 ounces milk chocolate
• 4 ounces bittersweet chocolate (I used semi-sweet and it tasted fine)
• 1 teaspoon espresso powder (I didn’t have this so I just omitted it)
• 6 ounces heavy cream

Place chocolate and espresso powder in a heat-proof bowl. Heat cream in a saucepan until just boiling. Pour over chocolate, cover, and allow to sit for about 5 minutes. Whisk until smooth. Chill until it reaches a spreadable consistency.

http://runsforfood.com/2011/03/08/triple-chocolate-cake-and-one-year/