THREE-LAYER CHOCOLATE CAKE WITH IRISH COFFEE FROSTING
A rich chocolate three-layer cake with light whipped cream, Irish coffee frosting, and a layer of fudge.
Provided by Scott Hindley
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h15m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
- Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
- Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
- Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
- Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
- Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
- Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 73.6 g, Cholesterol 128.3 mg, Fat 33.8 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 19.2 g, Sodium 463.6 mg, Sugar 51 g
TRIPLE-CHOCOLATE LAYER CAKE
Watch how to make our Triple-Chocolate Layer Cake in this step-by-step video. Our Triple-Chocolate Layer Cake is a delicious mix of coffee, chocolate and sheer decadence. Make it for galantine's day and more.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round cakes, blending dry pudding mix and coffee into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
- Meanwhile, melt white and dark chocolates (separately) as directed on packages. Drop spoonfuls of chocolates alternately onto parchment-covered rimmed baking sheet; swirl gently with knife. Freeze 15 min. or until firm.
- Beat cream cheese, milk and vanilla in medium bowl with mixer until blended. Gradually beat in sugar. Gently stir in COOL WHIP.
- Cut each cake horizontally in half to form 2 layers. Stack layers on plate, spreading 1 cup COOL WHIP mixture onto each of the first 3 layers to 1 inch of edge. Spread top with remaining COOL WHIP mixture.
- Break chocolate into 1- to 2-inch pieces; stand in COOL WHIP mixture on top of cake.
Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 49 g, Fiber 1 g, Sugar 34 g, Protein 5 g
THREE-LAYER CHOCOLATE GANACHE CAKE
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.
TRIPLE-LAYER CHOCOLATE CAKE
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.
THREE-LAYER CHOCOLATE CAKE WITH IRISH COFFEE FROSTING
A rich chocolate three-layer cake with light whipped cream, Irish coffee frosting, and a layer of fudge.
Provided by Scott Hindley
Categories Irish Recipes
Time 2h15m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
- Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
- Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
- Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
- Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
- Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
- Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 73.6 g, Cholesterol 128.3 mg, Fat 33.8 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 19.2 g, Sodium 463.6 mg, Sugar 51 g
CHOCOLATE LAYER CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
Excellent chocolate cake to use for birthdays. The coffee adds a nice depth of flavor. From Gale Gand, Butter Sugar Flour Eggs, Food Network.
Provided by swissms
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in .
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.
- Add the sugar and eggs and mix until fluffy, about 3 minutes.
- Add the vanilla, cocoa, baking soda and salt and mix.
- Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream.
- Drizzle in the hot coffee and mix until smooth. The batter will be thin.
- Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.
- Let cool in the pan 10 minutes.
- Turn out onto wire racks and let cool completely before frosting.
- Frosting:
- In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.
- Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix.
- Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy.
- To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together.
- Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 1092.9, Fat 54.2, SaturatedFat 33.3, Cholesterol 184.3, Sodium 591.2, Carbohydrate 151.1, Fiber 5.5, Sugar 112.6, Protein 12.3
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