Triple Layer Sour Cream Chocolate Cake Food

TRIPLE CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
• Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
• Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

SOUR CREAM CHOCOLATE CAKE

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

TRIPLE CHOCOLATE CAKE

Steps:

• Heat oven to 350ºF.
• Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
• Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries.

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
• Stir coffee granules into 1 cup water.
• At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
• Increase speed to medium-high; beat 2 minutes.
• Stir in mini chips.
• Divide batter between pans.
• Bake 20-22 minutes or until pick inserted into centers comes out clean.
• Cool 10 minutes; remove from pans to racks; cool.
• At medium-high speed, beat butter and melted chips until fluffy.
• Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
• Place 1 cup frosting in pastry bag with large rosette tip.
• Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
• Top with second cake layer; spread with 3/4 cup frosting.
• Top with remaining layer; spread top and sides of cake with remaining frosting.
• Pipe rosettes around edge of cake.
• If desired, sprinkle with chocolate sprinkles.

V'S CHOCOLATE COMA CAKE (TRIPLE LAYER)

Steps:

• Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture.
• In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.
• Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans.
• Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
• Chocolate Frosting:.
• Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency.
• Cake Assembly:.
• To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
• TIPS:.
• Making a crumb coat of frosting-a thin layer that binds the dark crumbs to the cake so they don't show up in the final outer frosting layer-is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you "mask" your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.

CHOCOLATE BUTTERMILK CAKE WITH A SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F.
• Butter a 10-inch springform pan and line the bottom with parchment paper.
• Cream together the butter and the sugar with an electric mixer until light and fluffy.
• Add the eggs, one at a time, continue beating until thick and light.
• Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
• With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
• Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
• Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
• Make the frosting just before you need it.
• Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
• Release the cake and turn it upside down on a platter.
• With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
• Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
• Leave in the fridge until ready to serve.

SOUR CREAM CHOCOLATE LAYER CAKE

Steps:

• Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
• Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
• Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
• Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
• Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
• Bake in a preheated 350 degree F.
• Oven for 35 minutes or until cake tests done.
• Cool in pans on racks for 10 minutes.
• Remove from pans and cool completely on the racks.
• Place one cake layer on serving plate.
• Spread with Sour Cream / Chocolate Frosting.
• Top with second cake layer.
• Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.
• SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.
• Add chocolate which has been melted and cooled and vanilla.
• Beat until smooth.
• Try this little trick when making this cake.
• Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.
• Place the trimmed side down (layer should be upside down).
• Then frost between layers and place the other layer on right side up and finished frosting.
• It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
• Also the trimmings are great eating just plain for the cook or for the kids.