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Three-Layer Chocolate Cake with Chocolate Frosting

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"There are three things I love about this dessert: It has chocolate, chocolate, and even more chocolate. The cake is made with three rich chocolate layers and a smooth and creamy chocolate frosting. The secret ingredient is coffee, which enhances the cocoa's flavor and results in a more chocolaty cake. If other desserts are called 'death by chocolate,' then this one should certainly be called 'heaven by chocolate.'"

List of Ingredients

Cake:
◦ 2 � cups all-purpose flour
◦ 1 � cups unsweetened cocoa powder (not Dutch process)
◦ 2 teaspoons baking soda
◦ 1 teaspoon baking powder
◦ 1 � teaspoons kosher salt
◦ � cup vegetable oil
◦ 3 cups sugar
◦ 3 large eggs
◦ 1 � teaspoons pure vanilla extract
◦ 1 � cups buttermilk
◦ 1 � cups warm brewed coffee

Chocolate Frosting:
◦ 1 pound dark chocolate (60% cacao), finely chopped
◦ 1 pound (about 2 ⅔ cups) semisweet chocolate chips
◦ 2 cups heavy cream
◦ � cup light corn syrup


Recipe

Preheat the oven to 350� F. Butter three 9 by 2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

To make the cake, sift together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside. Combine the vegetable oil, sugar, eggs, and vanilla in the bowl of an electric mixer and beat until creamy and light. Add one-third of the dry ingredients, followed by one-third of the buttermilk and one-third of the coffee. Mix to combine. Repeat the additions twice, stopping the mixer as necessary to scrape down the sides of the bowl. Beat until smooth.

Divide the batter evenly among the prepared pans and bake for 40 to 50 minutes, until a tester inserted into the centers of the layers comes out clean. Cool the layers in the pans on a wire rack for 30 minutes. Run a small sharp knife around the edges of the pans and invert the layers onto the racks. Carefully remove the parchment and cool the layers completely. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.)

To make the frosting, place the chopped chocolate and chocolate chips in a bowl. Bring the cream and corn syrup to a boil in a saucepan. As soon as the mixture comes to a boil, pour it into the bowl with the chocolate and whisk until the chocolate is melted. Let cool for 10 to 15 minutes, until spreadable. (The frosting may be covered and refrigerated, but return it to room temperature before using.)

Place one cake layer on a plate and spread with a layer of frosting. Add a second cake layer and another layer of frosting. Top with the third cake layer and spread the remaining frosting over the top and sides of the cake. (The cake will keep, covered and refrigerated, for up to 3 days. Bring to room temperature before serving.)

Makes 12 to 14 servings






❧ The Icing on the Cake:
When Cake Boss Buddy Valastro was on the show, he said, "Homemade cakes often look unprofessional because most people put on the icing while the cake layers are still warm, so the icing runs. Put the cake layers in the refrigerator or freezer so they become somewhat stiff and easier to work with. Then, once the cake is iced, put it back in the fridge. Take it out when the icing is a little stiff, and use a wet knife to get a perfectly smooth top and sides."