A group of dedicated volunteers is holding an auction tonight, to raise money for our school district and our community’s children. My small contribution to tonight’s auction will be a Triple Threat Chocolate Cake. This towering, chocolate concoction is the moistest cake I have ever baked. Did I mention it’s moist? Moist! I love that word, and I especially love a moist cake.
I don’t normally make up my own recipes, but I do love cake, chocolate, education and children, so I have come up with a recipe that will satisfy any chocolate lovers craving. To make it wowsey, this is an auction after all, it will be a 5 layer cake with lots of buttery frosting and a topping of chocolate shavings, made by my daughter, a budding baker. Give this recipe a try, and let me know what you think.
TRIPLE THREAT CHOCOLATE CAKE
3 cups flour
3 cups sugar
3/4 cup + 2 tablespoons unsweetened cocoa powder
3 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups whole milk
3 eggs, at room temperature
3/4 cup vegetable oil
3 teaspoons vanilla
1 1/2 cups freshly brewed hot coffee
18 ounces semisweet chocolate chips
5 sticks (1 1/4 pound) unsalted butter, at room temperature
3 large egg yolks
3 teaspoons vanilla
3 cups powdered sugar
3 tablespoons freshly brewed hot coffee
1 Milk Chocolate Bar
1. Preheat the oven to 350 degrees. Butter three 9″ cake pans. Dust the pans with unsweetened cocoa powder and tap off the excess.
2. In the bowl of an electric mixer, using a paddle, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt at low-speed until smooth.
3. In a separate bowl, whisk the milk, oil, eggs and vanilla. Slowly beat the milk mixture into the dry ingredients until it is just incorporated. Then, slowly add the hot coffee until fully mixed.
4. Pour 1/5 of the batter into the 3 greased cake pans. Tap the cake pan on the counter to release any air bubbles in the batter. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool for 15 minutes in the pan. Then, invert the cakes and repeat the process for the remaining batter.
5. To prepare the frosting, in a microwave safe bowl, heat the chocolate chips on high power in a microwave for 30 second intervals. Stir the chocolate after each interval. Repeat until most of the chocolate has melted. Stir until smooth and set aside to cool.
6. In the bowl of an electric mixer, with the paddle attached, beat the butter at medium speed until light and fluffy. Taking time to scrape down the sides of the bowl. Add the egg yolks and vanilla and beat for another minute. Set the mixer on low-speed, and slowly add the powdered sugar a cup at a time, beat for 1 minute.
7. Slowly add the coffee and the cooled chocolate to the buttercream mixture and beat until smooth and combined.
8. When the cakes have cooled, set the first layer on a cake plate, flat side up, and slather with chocolate buttercream frosting. Repeat for the next 4 layers. Frost a crumb coat on the top and sides of the cake. Set in the fridge to chill for an hour.
9. Using an off-set spatula, add a smooth second coat of buttercream to the sides and top of the cake. Use a piping bag fitted with a star tip to add the details around the cake plate edge, and around the top of the cake.
10. Using a sharp paring knife, carefully shave curls of chocolate from the side of a good quality milk chocolate bar. Add the curled shavings to the top of the cake.
I hope this chocolate chunk of moist goodness satisfies your hankering for something delicious! Cheers!