Triple Chocolate Cake (original) (raw)

I have things I should be doing. Mostly of the writing variety, but instead I have spent my entire day faffing and now I am rounding it up with a food post. Joys of the day, really.

Today you are being served with the Chocolate Cake I promised some three weeks ago or something along that line... Made for a member of staff at my work (I get so nervous when making things for other people which does not bode well for someone who wants to have their own bakery...) though I nabbed a bit and it was good xD

I've made this one before, some of you may recognise it, but I shall share anyways. And include the recipe ;)

My icing turntable--perhaps one of my favourite gadgets!

Two of my three palette knives. I find variety helps a bit. The angular one is good for icing cupcakes and doing the layers of cakes, my thin straight one is firm and good for making a smooth finish on cakes (I have another straight one that is wider and bendy like its angular friend, and is good for much the same as the angular one).

Not to toot my own trumpet or anything, but this is my own recipe. I also suggest splitting the ingredients down into the three cakes, it just makes everything so much easier.

IngredientsDark Chocolate Layer

100g dark chocolate (at least 75% cocoa solids)
100g unsalted butter
100g sugar
150g plain flour
50g cocoa powder
1dsp + 1tsp baking powder
2 eggs
70 ml sour cream (two dollops)

Milk Chocolate Layer

100g milk chocolate
100g unsalted butter
100g sugar
175g plain flour
25g cocoa powder
1dsp + 1tsp baking powder
2 eggs
70 ml sour cream (two dollops)

White Chocolate Layer

100g White Chocolate
100g unsalted butter
100g sugar
200g plain flour
1dsp + 1tsp baking powder
1tsp vanilla extract (optional, really, but adds another little dimension to the white chocolate)
70 ml sour cream (two dollops)

Three 8 inch cake tins (or if you are like me and only have one or two, wash in-between uses)

Cream Cheese Frosting

*

900g icing sugar
150g unsalted butter (at room temperature)
375g cream cheese

Method

1. Heat the oven to 170c (325f) Gas 3. Prepare the cake tins by greasing the tin with butter, lining the bottom of the tin with baking paper and grease the paper too.

2. I usually start with the dark layer but you can do them any order you please. So, starting with the dark layer, melt the chocolate and butter in a bowl over a pot of simmering water (or alternatively stick in the microwave for a minute and a half). Mix until the chocolate is melted and smooth, take off the heat.

3. Mix in the sugar until combined. Then add the flour, baking powder and cocoa powder and mix until is combined (the mixture will be quite thick but don't worry about it!) Add the eggs one at a time, mixing until the batter is thick and smooth. Finally, add in two dollops of sour cream and mix until all is well incorporated.

4. Pour the mixture into the cake tin and cook for 25-30 minutes or until a screwer comes out clean. (Don't worry if the cake rises a lot then sinks when you take it out of the oven...this is a flaw I have not yet worked my way around, but cakes can be levelled off if needed, and the flavour is no way impaired.)**

5. Repeat the process for both the milk and white chocolate layers. (When doing the white chocolate layer, add the vanilla in at the same time as the flour and baking powder and mix until well incorporated).

** You can bake two layers at once if you have two cake tins, though the cake on the bottom oven tray will need a longer cooking time than the one on the top tray.

6. Leave the cakes to cool slightly in their tins and then turn them out onto cooling racks. Let them cool completely before icing.

For the Icing

*I actually ran out of icing, which is awful of me really. This should be suffice, though if you run out add another third to the above icing ingredients.

1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed and beat for another five minutes until the frosting is light and fluffy. Do not overbeat, as it can quickly become runny.

2. Put a third of the mixture into a separate bowl and add 50g cocoa powder, mix until well combined and chocolatey. For icing remaining white, add 1-2tsp vanilla extract and mix until well incoporated.

3.. Place the bottom layer of your cake on a cake plate/stand--I always put the dark layer on the bottom, but it's up to yourself. Take a dod of the chocolate icing and spread along the top of this layer until it is covered. Add the milk chocolate layer, put another dod of chocolate frosting on top and cover that layer too, then put the white chocolate layer on top.

4. For the crumb coating: Take the white icing (use a firmer palette knife if you have one) spread the icing over the top of the cake and around the sides. Make sure the icing is quite thin and covering all of the cake. Leave for half an hour or so (you can chill it if you wish)

5. Once the crumb coating has set a bit, use the rest of the white frosting to completely cover the cake, smoothing the icing down with the palette knife (you can try fancy patters if you wish, I was going to do stripes but ran out of time). Decorate with chocolate buttons if that takes your fancy, or alternatively use any remaining icing to decorate the cake.

6. Serve with a glass of cold milk (optional) and enjoy!

There will be more cakes along shortly, including some that I haven't tried before. Until then, enjoy!