12.04.2012

Triple Chocolate Cake

Happy Tuesday! I originally wrote this post after Thanksgiving, but didn't have my pictures edited yet. Then I had a billion things due last week for school and now, a week later, I'm finally getting to post this! So let's just rewind to the week after Thanksgiving really quick.

After Thanksgiving number one on Thursday, Thanksgiving number two on Friday, and gameday on Saturday (Iron Bowl), plus now another gameday (SEC Championship), I think I'm done with big meals for a while. At least until Christmas.

Like I mentioned, my family has two Thanksgivings. I think most families just have one. I say I think because we've always had two Thanksgivings, so I don't really know how it is for everyone else. But we usually have Thanksgiving with my dad's side of the family on the actual day of Thanksgiving. And it was so good. So much food. On Friday, we had my mom's side of the family over for lunch. It was also my aunt's birthday, so of course, there was cake involved.



For this cake, I was told to make chocolate. That was the only request. But a regular chocolate cake didn't sound like enough. Actually, I'm not sure if the cake I ended up making had enough chocolate. I love the way it turned out, but there's always a little more room for chocolate, right?

I've had this idea of a triple chocolate cake for awhile. When I searched the internet to see what was already out there, I mostly just saw cakes or cupcakes with chocolate cake, chocolate frosting, and ganache. They were triple chocolate cakes because the cake, frosting, and ganache were all chocolate. But I was thinking about three different types of chocolate inside the cake.



Really it turned out to be three different forms of chocolate. In this cake, there's cocoa powder, melted chocolate chips, and chocolate milk. 

TRIPLE CHOCOLATE CAKE

2 cups all purpose flour
1/2 cup cocoa powder
1 tablespoon baking soda
1/2 cup semisweet chocolate chips (milk chocolate chips would probably be good too)
1 cup granulated sugar
3/4 cup oil
1egg
1 cup strongly brewed coffee
1 cup chocolate milk
  • Preheat the oven to 350. Spray two 8 inch cake pans with non-stick spray and line with parchment paper.
  • Next, make a strong pot of coffee. Make enough for at least one cup.
  • In a microwave safe bowl, melt the chocolate chips according to the directions on the bag.
    • I used a large glass bowl and continued to add ingredients to it, but you can melt the chocolate in a small bowl and then transfer it to a larger bowl or a stand mixer bowl once it's cool if you want to.
  • In a medium sized bowl, combine flour, cocoa powder, and baking soda. Carefully whisk them together.
  • In the same bowl as the melted chocolate (if it's big enough) or in the medium sized bowl or stand mixer bowl you transferred it to, add sugar, oil, and the egg. Mix well.
  • Add half of the flour mixture, half the cup of coffee, and half of the chocolate milk. Mix until combined.
  • Repeat the last step and add the rest of the flour mixture, coffee, and chocolate milk. Mix until full incorporated.
  • Divide the batter evenly between the cake pans and bake for about 25 minutes, or until you can insert a toothpick into the center of each cake and it comes out clean. After 5-10 minutes, transfer them to a wire rack to cool completely.
DOUBLE CHOCOLATE FROSTING

1 1/2 cups (three sticks) butter, room temperature
1/2 cup cocoa powder
3-5 tablespoons chocolate milk
1 tsp vanilla extract
3 cups confectioner's sugar
  • In a medium sized bowl or the bowl of a stand mixer, cream butter on medium-high speed until smooth and creamy.
  • Add cocoa powder, 3 tablespoons chocolate milk, and vanilla. Mix well and scrape down the sides of the bowl.
  • Add confectioner's sugar one cup at a time, mix until completely incorporated, and scrape down the sides of the bowl after each addition. 
  • If the frosting is too thick, add chocolate milk one tablespoon at a time until it reaches the desired consistency. If the frosting isn't thick enough, add confectioner's sugar 1/2 cup at a time until it's thick enough. 
Usually, I'm not very good at frosting cakes in this style. What I mean by that is, I'm not good at making the frosting completely flat and smooth when I spread it on a cake. But I really wanted this cake to look like a classic birthday cake, so I decided to give it another try and I think I'm getting better at it.

Follow me on Instagram! @collegiatebaker

I strongly considered adding ganache or chocolate shavings to this cake. Before I made it, I had a picture in my head of a cake covered in chocolate shavings. Like allll over it, not just sprinkled on the top. But with all of the cooking, pie-making, and house-cleaning, I kind of ran out of time. YOU should give it a try though, and tell me how it works out. :)

8 comments:

  1. This was really a delicious cake - the best of all the desserts (unless it was your apple pie, that was great too!).

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  2. Loved it! Very pretty with all the sprinkles and such.

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  3. This is pure luxury! Looks so good on your photos!

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