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Triple Layer Chocolate Cake with Rich Chocolate Frosting Recipe

Servings: 2-16

This is a wonderful, old fashioned chocolate cake with a rich, luscious frosting.

Cake:

  • 3 oz good quality unsweetened chocolate, chopped fine
  • 1 tablespoon instant espresso powder
  • 1/2 cup water
  • 2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups sifted cake flour
  • 1 tsp baking soda
  • 1 cup sour cream, room temperature

Frosting:

  • 24 oz. semisweet chocolate chips
  • 1 1/2 cups heavy cream
  • 3 Tbsp. sugar
  • 3 Tbsp. light corn syrup
  • 6 Tbsp. (3/4 stick) unsalted butter, room temperature

Preparation:

For Cake:

  1. Preheat oven to 350° F.
  2. Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides.
  3. Place water, chocolate, and coffee powder in a small, heavy bottomed saucepan and place over low heat, stirring occasionally until chocolate melts and espresso powder is dissolved.
  4. Remove from heat and let cool.
  5. While the chocolate cools, beat the sugar and butter together until well blended.
  6. Beat in the eggs and vanilla and then beat in the cooled chocolate mixture.
  7. In a medium bowl, mix flour and baking soda with a whisk.
  8. Add flour mixture to butter mixture and beat just until combined.
  9. Beat in sour cream.
  10. Divide batter among prepared pans.
  11. Bake cakes for 25-30 minutes until they begin to pull away from sides of pans and a toothpick inserted into the center comes out clean. You should gently rotate the pans half way through baking to ensure that they all bake evenly.
  12. Transfer pans to racks and cool for 10 minutes.
  13. Turn cakes out onto racks and cool completely before frosting.

For Frosting:

  1. Place chocolate in a large bowl.
  2. Place cream, sugar, and corn syrup in a heavy bottomed pot and bring to a boil over moderately low heat, whisking until sugar is dissolved.
  3. Remove pan from heat and pour over chocolate, whisking until chocolate is melted.
  4. Add butter to frosting, whisking until smooth.
  5. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.

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