Thursday, February 11, 2016

Triple Layer Chocolate Cake

Kathleen made this cake last week.  This was nice and tender and didn't dry out even after almost a week.  YUM!

Triple Layer Chocolate Cake 

2 Cups Sugar
1 3/4 Cups All-Purpose Flour
3/4 Cups Cocoa Powder
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
2 Eggs
1 Cup Whole Milk
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla Extract
1 Teaspoon Instant Espresso Powder
1 Cup Boiling Water

1 Cup Unsalted Butter
1 1/3 Cup Cocoa Powder
6 Cups Powdered Sugar, Sifted
2/3 Cup Whole Milk -
2 Teaspoons Vanilla Extract

Make the Cake:
Preheat the oven to 350 degrees. Line the bottom of 3- 8 inch, high sided, round cake pans with parchment paper and spray well with nonstick cooking spray.

In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla and using a hand held electric mixer, beat on medium speed, for about 2 minutes. Add espresso powder to boiling water and stir to dissolve.  Add boiling water to cake batter and stir until well combined. Batter will be thin-this is how it's supposed to look!

Pour batter evenly into prepared baking pans. Bake in preheated oven 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Cool in pans set on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.

Make the Frosting: In a large microwave safe bowl, melt butter completely. Stir in cocoa. Add powdered sugar and milk, alternately, using an electric hand held mixer and beating until smooth and a spreadable consistency is reached. Stir in vanilla. If needed, add a little extra milk.

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