Triple Chocolate Cake
Makes 1 (9-inch) layer cake
|3/4||cup butter, softened|
|2||cups all-purpose flour|
|2/3||cup unsweetened cocoa powder|
|2||teaspoons baking soda|
|3/4||cup sour cream|
|Chocolate Ganache Filling|
|Easy Chocolate Frosting|
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Beat sugar and butter at medium speed of electric mixer until light and fluffy. Beat in egg and vanilla until blended. Combine flour, cocoa, baking soda and salt in medium bowl. Add flour mixture to butter mixture alternately with buttermilk and sour cream, beginning and ending with flour mixture. Beat well after each addition. Divide batter evenly between prepared pans.
- Bake 30 to 35 minutes or until wooden toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely. Cut each cake layer in half horizontally.
- Meanwhile, prepare Chocolate Ganache Filling and Easy Chocolate Frosting. Place one cake layer on serving plate. Spread with 1/3 of filling. Repeat layers two more times. Top with remaining cake layer. Spread frosting over cake. Garnish as desired.
Chocolate Ganache Filling
Bring 3/4 cup heavy cream, 1 tablespoon butter and 1 tablespoon granulated sugar to a boil; stir until sugar is dissolved. Place 1-1/2 cups semisweet chocolate chips in medium bowl; pour cream mixture over chocolate and let stand 5 minutes. Stir until smooth; let stand 15 minutes or until filling reaches desired consistency. (Filling will thicken as it cools.) Makes about 1-1/2 cups.
Easy Chocolate Frosting
Beat 1/2 cup (1 stick) softened butter in large bowl with electric mixer at medium speed until creamy. Add 4 cups powdered sugar and 3/4 cup cocoa alternately with 1/2 cup milk; beat until smooth. Stir in 1-1/2 teaspoons vanilla. Makes about 3 cups.
|Serving Size:||1 slice cake (1/12 of total recipe)|
|Calories from Fat||43 %|
|Total Fat||37 g|
|Saturated Fat||22 g|
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