Friday, October 3, 2014

In the Kitchen with Jason (and David): Three-Layer Chocolate Cake With Chocolate Frosting

For how much this recipe didn't turn out as planned, boy was it yummy. I had problems with making a three layer cake as I only have 2 cake pans (step 1: guess what 1/3 of the batter looks like in the pans, step 2 :bake, step 3: wash a pan and bake the 3rd layer , realizing that you failed on step 1) and also the frosting didn't turn out as desired. I was later informed by my Nana that cooking up a good frosting isn't as easy as one would think. You have been warned.

This was one delicious slice of cake. Please ignore that the bottom layer is
much bigger than the other layers and that the frosting is a little runny.

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 tsp salt
  • 3/4 cup vegetable oil
  • 3 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm coffee 
  • 1 lb 60% cacao dark chocolate, finely chopped (we used dark chocolate chips as they were on sale)
  • 1 lb semisweet chocolate chips
  • 2 cups heavy cream
  • 1/2 cup light corn syrup
  • Using the base of a cake pan, trace 3 circles on parchment paper.
  • Cut out the circles.
  • Butter 3 cake pans.
  • Put the parchment paper in the bottom of the cake pans and butter the parchment paper as well.
  • Preheat your oven to 350 degrees.
  • In a bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
  • In another bowl, combine the vegetable oil, sugar, eggs and vanilla with an electric mixer.
  • Pour about 1/3 of the dry ingredients into the wet ones and mix well.
  • Add a 1/2 cup of buttermilk and 1/2 cup of coffee and mix.
  • Repeat adding the dry ingredients, buttermilk, and coffee two more times until they are all mixed together.
  • Divide the batter between the three buttered cake pans.
  • Bake for 40 to 50 minutes. When a toothpick poked into the middle of the cake doesn't come up with anything on it, it's done.
  • Cool in the pans for 30 minutes.
  • Run a knife around the edges of the pan to make sure the cake isn't sticking.
  • Place cooling racks upside down on top of the cake pan and then carefully flip them over.
  • This should allow the layers of the cake to just fall right out of the pan.
  • Remove the parchment paper and let the layers cool completely (at least 1 full hour).
  • While the cake layers are cooling, pour the chocolates into a mixing bowl.
  • In a sauce pan, mix together the heavy cream and syrup.
  • Heat over medium heat.
  • Right when the cream mixture reaches a boil, remove it from the heat and pour it onto your chocolate.
  • Whisk until everything is a delicious smooth chocolate bowl of deliciousness.
    • This is where mine went wrong as it was a delicious smooth runny chocolate bowl of deliciousness.
  • Let cool for about 30 minutes.
  • Put a single cake layer on a plate and frost the top.
  • Add another layer and frost that as well.
  • Add the final layer and frost the top as well as the sides.
  • DO NOT eat all in one sitting, as you would probably go into shock from the richness.
Please enjoy!

-Chef Jason

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