Bakes Like A Champ

Triple Chocolate Cake

Oh my goodness...what a difference a few years make. From baking super quick and easy things when she was in 4th and 5h grades, Big Sister has moved into the big league of baking. When she came to the lake for week #2 of our family time, she told me she was bringing a cake. Everyone brought food to share. But no one had planned any dessert. Except for Big Sister.

And she outdid herself. I have been choosing carefully at each meal, trying to make a difference in how I feel. And to have good lab results next time at the doctor. Seriously, people. I ate three slices of this cake. I will give Big Sister credit...she didn't cut me the biggest piece. But if she had, I would have gladly eaten it.

She had baked the same cake earlier in the summer for another family event. She told me that from now on if she needed to take food to a gathering, this was going to be her signature food. And now we are all trying to figure out how to concoct another "gathering" so we can enjoy a second cake. The cake is delicious. The frosting is divine.

Don't let the coffee scare you off. Big Sister said it did smell "very coffee-y" before it baked, but it does not taste like coffee when it's done.

TRIPLE CHOCOLATE CAKE (from SallysBakingAddiction.com)

1-3/4 cup all-purpose flour (spooned & leveled)

3/4 cup unsweetened natural cocoa powder (she used Ghiradelli)

1-3/4 cup sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder, optional (she didn't use this)

1/2 cup canola oil

2 large eggs (room temp)

2 teaspoons vanilla extract

1 cup buttermilk

1 cup freshly brewed strong hot coffee (or hot water)

chocolate chips for decoration, if you'd like (that's the chocolate #3)

Preheat oven to 350º. Grease two 9-inch cake pans, line with parchment paper, then grease parchment paper.

In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt and espresso if using. Set aside. 

In another bowl, mix oil, eggs and vanilla together on medium-high until combined. Add buttermilk and mix until combined.

Pour wet ingredients into the dry ingredients, add hot coffee (or hot water.) Beat on low speed until completely combined. Batter will be thin.

Divide batter evenly between pans. Bake for 23-26 minutes, or until a toothpick inserted in center comes out clean.

Remove cakes from oven and place on racks.  Allow to cool completely in pans

CHOCOLATE BUTTERCREAM

2-1/2 sticks (1-1/4 cups) unsalted butter, softened to room temp

3 to 4 cups confectioners' sugar

3/4 cup unsweetened cocoa powder

3-5 tablespoons heavy cream (or half-and-half or milk) at room temp

1/4 teaspoon salt

1 teaspoon vanilla extract

With a handheld or stand mixer, beat butter on medium speed until creamy, about 2 minutes. Add confectioners sugar, cocoa powder, heavy cream, salt and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. DO NOT OVERWHIP. 

Add 1/4 cup more confectioners sugar or cocoa if frosting is too thin. Or, another tablespoon (or 2 or 3) of cream if frosting is too thick. Adjust until it's the consistency you want. Taste. Add more salt if needed. (Maybe a pinch.)

To Assemble:  If cakes  have a dome on top use a long serrated knife and slice a thin layer off to level. (Can save crumbs from this step and use to decorate top of cake, like Big Sister did.) Place one layer on cake plate. Cover with frosting. Top with second cake layer and spread remaining frosting over top and sides. You can edge the cake in chocolate chips if you need more chocolate.

Refrigerate cake for at least 30-60 minutes before slicing. This helps it hold its shape. Store leftover cake, covered, in refrigerator. 

(You can find many more tips for this cake at SallysBakingAddiction.com )