Triple Layer Sour Cream Chocolate Cake Recipes

TRIPLE-CHOCOLATE LAYER CAKE

Triple-Chocolate Layer Cake image

Categories Cake Chocolate Dairy Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8 to 10

Number Of Ingredients 18

Ingredients

For cake
1/2 cup cold buttermilk
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
1 1/4 cups sugar
1 cup cake flour
6 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
For fillings and frosting
4 ounces good-quality white chocolate (such as Baker's of Lindt), finely chopped
4ounces imported milk chocolate, finely chopped
1 cup plus 1 tablespoon chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
White and milk chocolate shavings (optional)

Steps:

Make cake:
Preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of and with parchment paper. Stir buttermilk, espresso power 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 linger. Divide batter among pans.
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.
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 frosting.
Place 1 cake layer on platter. Using handheld 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 crumbs. Chill 30 minutes. Spread remaining frosting decoratively over cake. (Can be made 1 day ahead. Cover with cake dome and chill.)
Garnish cake with chocolate shavings, if desired,and serve.

TRIPLE-LAYER CHOCOLATE CAKE

Triple-Layer Chocolate Cake image

The sour cream in this cake makes it extra-rich. Recipe is from Woman's World. To melt chocolate chips, microwave on high for 1 minute, stirring every 15 seconds. Prep time includes cooling time.

Provided by CookingONTheSide

Categories Dessert

Time 3h25m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons instant coffee granules
1 cup water
1 (18 1/4 ounce) package devil's food cake mix
3 eggs
2/3 cup sour cream
1 cup mini chocolate chip
1 cup butter, room temperature
1 1/3 cups milk chocolate chips, melted and cooled
1 3/4 cups confectioners' sugar
3 tablespoons milk
chocolate sprinkles (optional)

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.

Nutrition Facts : Calories 393.4, Fat 23.6, SaturatedFat 12.2, Cholesterol 75.3, Sodium 371.8, Carbohydrate 45.8, Fiber 1.5, Sugar 32.4, Protein 4.3

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