Recipe

Deep Chocolate Triple-layer Cake Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 6 months ago A triple chocolate treat, this deep chocolate cake, uses cocoa powder, unsweetened and semisweet chocolates. Prep:40m Cook:20m Servings:14	Dariana
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Ingredients

1/2 cup unsweetened cocoa powder

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup butter, softened

1-3/4 cups sugar

3 eggs

4 ounces unsweetened chocolate, melted and cooled

2 teaspoons vanilla

1-1/2 cups milk

12 ounces semisweet chocolate pieces (2 cups)

1/2 cup butter

8 ounces dairy sour cream

4-1/2 cups sifted powdered sugar (about 1 pound)

Chocolate curls (optional)

Chocolate-Sour Cream Frosting *

Fresh raspberries (optional)**

Fresh mint sprigs (optional)

Directions

Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.

Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.

Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)

Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.

*In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.

**Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.

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Comments

michellem 2 years, 6 months ago said:
Wow does this look good. Where do you find all the time to submit these recipes?..Thank you for sharing!!~M

zena824 2 years, 6 months ago said:
Oh Man!!!! Did this ever catch my attention.....this really looks devilish .....
Will have to try it very very soon....Thanks..

dariana 2 years, 6 months ago said:
Thank you Michelle and Zena.

chefmeow 2 years, 6 months ago said:
Yummo Yummo Yummo. Thanks for posting.

dariana 2 years, 6 months ago said:
Thank you Chef for the lovely comment.

jo_jo_ba 2 years, 4 months ago said:
Ohhhhhhhhhhh my goodness I had better hide this link from my sister!! She'll demand it be made this instant and I'll cave because I want it even more!!