Let me start by saying that this is the Best-Ever-Hands-Down Chocolate Cake. Every time I have baked this cake, it was received with rave reviews x 1,000,000. AND…once you make it, you will be asked to bring it for every single special occasion you attend in the future. So, mentally prepare yourself for that.
Even though this recipe is for a triple layer cake, this time I made the cake (photo above) as a two layer cake and I made one mini chocolate cake (right here below):
Mini Chocolate Cake
The triple layer cake is huge to say the least and if you have a special occasion, then by all means, go for the gusto and make it in its three glorious layers. You will not regret it. It will be a mile high. I can hear the ooohs and ahhhs already.
Two more things I must tell you:
1) Even though this is a relatively easy cake to make, it is labour intensive. You’re not exactly ripping open a box of Betty Crocker cake mix and a can of ready-made frosting. No such luck here. However, you can make things much easier for yourself (and I highly recommend it) if you make this cake over two days. Bake the cakes the first day, cool completely and wrap up individually in plastic wrap. Store them in the fridge overnight. Make the frosting and assemble the cake the next day.
2) You will need a stand mixer. It’s an absolute must. So beg, borrow or buy one if you do not currently have access to one. If you try to make this with your hand-held electric beaters, you will regret it (for the frosting, anyway).
My only regret as I type this, is that I do not have a photo of a slice of the cake as this cake was a request and sent off to a function and enjoyed my many. Ok, enough jibber jabber…lets get on with the cake! Continue reading