I keep trying to start this blog post, but as I keep starting, I’m quickly realizing these pictures and the recipe need barely any introduction. This is my roommate’s birthday cake. My roommate asked me for something chocolate, oozy and not too rich (I got two out of thre three.)
I want to thank her for being the first one to love every single ugly creation I’ve made within our closet/kitchen without a single snide comment. She inspired me to start actually attempting to decorate and though this is my first try, I know she adored this. Love you, Kate
I love this cake. It’s the best chocolate cake you can make for anyone. It’s the chocolate cake all other chocolate cakes dream they can be.
Special Notes: I weighed my KitchenAid bowl prior to starting and all three prepared cake pans (I used 8-inch, because I wanted three layers). When it came time to divvy up among pans, I took the weight of the entire mixture in the bowl, subtracted bowl weight, then divided by three. This told me how much to put in the pans to make it perfectly even.
Double Chocolate Triple Layer Cake
(serves 12-14 people, originally appeared in Gourmet 1999)
Serving instructions: This cake can be eaten for breakfast the next day. No one can judge you. (Mom & Dad, I swear I’m eating well. It was only this one time…)
For cake:
3 oz of semi-sweet chocolate
1 and 1/2 cups of hot brewed coffee
3 cups of sugar
2 and 1/2 cups of all-purpose flour
1 and 1/2 cups of unsweetened cocoa powder (not Dutch process)
2 tsp of baking soda
3/4 tsp of baking powder
1 1/4 tsp of salt
3 large eggs
3/4 c of vegetable oil
1 and 1/2 c of buttermilk
1 tsp of vanilla extract
For ganache:
16 oz of semi-sweet chocolate
1 cup of heavy cream
2 T of sugar
2 T of light corn syrup
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
