This chocolate cake is outstanding!
It's sure to become a family favorite.
Triple-Chocolate Layer Cake
1/2 C. cold buttermilk
1 T. instant espresso powder
2 t. vanilla extract
1 1/4 C. sugar
1 C. cake flour
6 T. unsweetened cocoa powder (preferably Dutch-process)
1/2 t. salt
1/4 t. baking powder
1/4 t. baking soda
3 large eggs
1/2 C. unsalted butter, room temperature
For fillings and frosting:
4 oz. good-quality white chocolate (such as Bakerís of Lindt), finely chopped
4 oz. imported milk chocolate, finely chopped
1 C. plus 1 T. chilled whipping cream
6 oz. bittersweet (not unsweetened) or semisweet chocolate, finely chopped
White and milk chocolate shavings (optional)
To make cake: Preheat oven to 350įF. Butter three 8 inch diameter cake pans with
1 1/2 inch high sides. Line bottom of pan with parchment paper. Stir buttermilk,
espresso powder and vanilla in small bowl until powder dissolves.
Sift sugar and next 5 ingredients into large bowl. Add eggs and butter; beat
until mixture is thick and smooth, about 1 1/2 minutes. Add buttermilk mixture;
beat until light and fluffy, about 1 1/2 minutes longer. Divide batter among
Bake cakes until tester inserted into center comes out clean, about 20 minutes.
Cool cakes in pans on racks 5 minutes. Turn cake out onto racks. Peel off
parchment; cool completely.
To make fillings and frosting: Place white chocolate and milk chocolate in
separate medium bowls. Bring 1 cup cream to boil in heavy medium saucepan. Pour
3 tablespoons hot cream into white chocolate and 3 tablespoons hot cream into
milk chocolate. Add bittersweet chocolate to remaining cream in saucepan; stir
until smooth. Stir white chocolate and milk chocolate fillings until smooth;
chill until cold but not firm, about 15 minutes. Set aside bittersweet chocolate
Place 1 cake layer on platter. Using hand-held mixer, beat white chocolate
filling until slightly stiff. Spread over cake layer. Top with second cake
layer. Add remaining 1 tablespoon cream to milk chocolate filling and beat until
smooth. Spread over second cake layer. Top with third cake layer. Chill cake
until bittersweet chocolate frosting is firm enough to spread, about 30 minutes.
Stir frosting until smooth. Spread very thin layer over top and sides of cake to
smooth surface and anchor chocolate shavings. Chill 30 minutes. Spread remaining
frosting decoratively over cake. (Can be made 1 day ahead. Cover with cake dome
Garnish cake with chocolate shavings, if desired, and serve.