Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Triple-Layer Chocolate Crumb Cake




Source of Recipe


Family Circle Magazine


List of Ingredients




Cake:
3 1/3 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter or margarine, room temperature
3 1/3 cups packed light-brown sugar
4 eggs
4 squares (1 ounce each) unsweetened chocolate, melted and cooled slightly
1 cup buttermilk
1 cup boiling water
1 tablespoon vanilla
Milk Chocolate Cream Frosting:
18 ounces (2 3/4 cups) milk chocolate chips
1/2 cup (1 stick) unsalted butter or margarine, at room temperature
1 cup sour cream
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 pound box (about 4 cups) confectioners' sugar




Recipe



Cake: Place oven racks in top third and bottom third of oven. Heat oven to 375°. Grease three straight-sided 9 x 1 1/2-inch-round cake pans. Line 4 standard-size cupcake cups with paper liners.
2. Combine flour, baking powder, baking soda and salt in small bowl.
3. Beat together butter and brown sugar in large bowl on low speed until combined. Increase speed to medium and beat until creamy. Add eggs, one at a time, beating well after each addition (photo 1, below). Beat in chocolate (photo 2).
4. Add flour mixture alternately with buttermilk (photo 3) to egg mixture, beating after each addition, beginning and ending with flour mixture. Beat in boiling water (photo 4) and vanilla until smooth and well blended (batter will be thin).
5. Using dry measures, pour 3 2/3 cups batter into each prepared round cake pan. Divide remaining batter equally among lined cupcake cups.
6. Bake in 375° oven, 20 minutes for cupcakes and 30 to 35 minutes for cake layers, or until toothpick inserted in centers comes out clean. Let cupcakes cool in pans 5 minutes; unmold onto wire rack and let cool completely. Cool layers in pans on wire racks 15 minutes. Invert onto wire racks and cool completely.
7. Frosting: Melt chocolate chips in small heavy saucepan over low heat until smooth. Let cool 15 minutes.
8. Beat butter and chocolate in large bowl until creamy. Blend in sour cream, vanilla and salt. Gradually beat in confectioners sugar until smooth, creamy and spreadable.
9. Tear cupcakes into pieces. Coarsely grind in food processor.
10. Place 1 chocolate cake layer onto serving platter. Spread top with 1 cup frosting. Add second layer; spread with 1 cup frosting. Top with third layer. Spread thin layer of frosting around sides and top of cake. Reserve 1 cup frosting for top.
11. Working with small section of cake at a time, frost side with remaining frosting; sprinkle with crumbs (getting them to stick is trickytry spooning or pressing with hand); return crumbs that fall off to remaining crumbs. Repeat until entire side is covered. Frost top with reserved 1 cup frosting