Triple chocolate cake
Several weeks ago I sent a triple chocolate cake to work with Charles. I have been promising the recipe ever since. I kinda made this up as I went along so it has taken a while. Here it goes!
Triple Chocolate Cake
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup coco powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
Preheat to 350 degrees
Prepare pans: grease and line with parchment paper
Mix all ingredients and beat well. Batter will be very thin.pour into prepared pans. ( 2 9 inch rounds Or a 9x13 pan)
bake 9x13 pan 35-40 minutes, or 30-35 for round pans.
If using 9x13 cool completely and refrigerate 1 hour before de-panning. once out of the pan put in freezer at least an hour. The cake needs to be very firm when you cut it into two layers.
with a large serrated knife split the sheet cake horizontally.
1 cup butter softened
4 ounces melted white chocolate
6 cups powdered sugar
6 tbs milk
1 tbs vanilla extract
combine ingredients in large bowl and mix well
2 cups milk chocolate chopped
3/4 cup heavy cream
heat cream till just bubbling around the sides of the pan. in a medium bowl pour hot cream over chocolate. Let sit 5 minutes then stir until chocolate is melted and smooth.
CAREFULLY remove top layer of sheet cake and generously frost bottom layer with white chocolate icing. refrigerate 20 minutes to to set. when set pour on 1/2 filling. return top layer onto the cake. frost completely. top with remaining filling allowing it to run over the edges. ( you may have to warm the filling up to allow it to drip.)
decorate as you wish. I use chocolate chips
WARNING: This may well be the richest cake known to man. Small portions are reccomended!