Triple Layer Chocolate Cake with Cocoa Frosting
Cake:
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 Tablespoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Frosting:
1/2 cup plus 2 Tablespoons (1 1/4 sticks) unsalted butter, room temperature
5 cups powdered sugar
8 Tablespoons (or more) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 Tablespoons unsweetened cocoa powder
Cake:
Preheat oven to 350 F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift dry ingredients into medium bowl. Mix water, oil and vanilla in a large bowl. Whisk in dry ingredients. Divid among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on a rack for 30 minutes. Cut around sides of pan to loosen cakes. Turn cakes out. Cool completely.
Frosting:
Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 8 Tablespoons milk and the vanilla. Add in cocoa and remaining 2 cups sugar, beat until blended, thinning with more milk if necessary.
Place 1 cake layer, chocolate chips side up, on a cake plate. Spread 2/3 cup frosting over top. Cover with second cake, chocolate chips side up. Spread 2/3 cup frosting over top. Top with remaining cake layer, chocolate chips side up. Spread frosting over sides and top of cake.
Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
Serves 8-10.
This cake needs a tall glass of cold milk and maybe some ice cream!
Posts
Sounds delicious. Happy Birthday, to your family. You will have to add a picture of the cake, when it is done.
ReplyDeleteThank you, Gayle. I will take a picture once it's ready. I'm frosting it now! I wish I could share it with you--it's huge!
DeleteDid you ever get a picture? I want to see it! Also, I find whenever I make a homemade cake, my cake is a little on the dry side. I've heard adding a box of pudding helps, but I've never tried it. I also hear that overbaking is a big culprit, too, if a cake is too dry. Do you have good luck with this cake? Is it nice and moist? I have a homemade Red Velvet that stays moist, and I wonder if it's because there's buttermilk in it. :>)
ReplyDeleteKieran, the corn oil prevents the cake from drying out. Also, the chocolate chips sink into the batter and melt a bit so that helps as well. I also think double-checking the temp on the oven and not over-cooking are two other things can prevent the cake from drying out. I'll see if I have pictures--I might!
DeleteI hope you enjoy it, Melinda!
ReplyDelete