I made this cake for my parents’ anniversary dinner that we threw for them yesterday. We would normally order one but I decided to try my hand at cake building! This was my first-ever attempt at a layer cake and I would say it was a success! I ran out of frosting or I would’ve decorated it a bit more. I didn’t get a picture of the finished product since I assembled it at their house but I made a chocolate “38” (38 years!) and some little designs, froze them, and then put them standing on the top.
Work in progress…the end result was a little smoother.
I over baked the cake a little bit but the flavors were great. It is a chocolate cake with chocolate mousse filling and frosted with chocolate ganache. I could’ve eaten the ganache by the spoonful!! It was incredible. The filling was really good too, though not a true “mousse.” The lightness was a perfect contrast to the decadent frosting.
I wish I would’ve put it together the day before and let it sit in the fridge overnight because I sampled the slice after photographing it and it was even better than yesterday!
I also wanted to post this recipe today to celebrate my blog turning one! :) It’s crazy to think that I’ve been at this for a year now but I love it more than when I started! Thanks to all of you for reading and commenting!! I love that I’m starting to find new friends through this site and I really appreciate all of you! :)
Stay tuned for a celebratory giveaway happening around these parts by the end of the week.
And now on to the good stuff.
Triple Chocolate Cake
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.
Source: Delectable Deliciousness