Triple Chocolate Cake
Recipe for Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup cocoa powder
2 tsp baking soda
1 tsp baking powder'
1/2 tsp salt
1/2 cup vegetable oil
1 cup buttermilk, room temp.
2 large eggs, room temp.
1 cup hot water
1 tsp vanilla
Directions:
In a bowl, add all dry ingredients. Whisk the dry ingredients together.
In the center of the bowl with dry ingredients, add vegetable oil, buttermilk, and eggs. Mix all the ingredients well. Then slowly add the hot water while whisking the batter.
You will end up with a very liquid batter. Divide the batter into 3 pans that are 9 inches in diameter and lined with parchment paper.
Pre-heat the oven to 350 F and bake the cake for 25 min. or until a toothpick is insert and it comes out dry.
Once baked, set the cake on the side to cool completely.
Recipe for the Chocolate Ganache filling and Whip Cream Frosting:
Ganache:
1 1/4 cup Whipping Cream
2 1/2 tbsp sugar
250 g chocolate wafers or chips
3 tbsp butter, diced into small cubes
Directions:
Place Whipping Cream and sugar in a sauce pan and bring to a simmer.
In a heat proof bowl, place chocolate and diced butter.
Once the cream is simmer, remove immediately and pour over the chocolate and butter and start whisking rigorously (fast) until it turns into a chocolate syrup like. At first, it will seem that it’s not coming together but keep mixing.
Cover with a plastic wrap and place in the fridge for 1 hour until it stiffens.
Once it stiffens, use it as a filling between the cake layers.
Stabilized Whipping Cream as frosting:
2 1/2 cups Heavy Whipping Cream
1/3 cup Cocoa powder
1/3 cup powdered sugar
1 tsp vanilla
Directions:
Use a stand mixer with a whip attachment or a bowl with a hand mixer.
Place whipping cream, cocoa powder, powdered sugar, and vanilla in the bowl and start to mix on low speed until the powdered ingredients dissolve for 2 min.
Then increase the speed to to medium-high for 2-3 min. until the cream comes to stiff peaks. (Meaning the cream on the whip attachment will not slip off) If it didn’t reach stiff peaks continue mixing for another 1-2 min.
Use it as a frosting for the outside of the cake. Place the cream in a pipping bag and spread it on the outside of the cake then smooth it with a knife or cake spatula.
