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):
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!
FOR THE CAKES: Sugar, Flour, Cocoa, Baking Soda, Baking Powder, Salt, Unsweetened Chocolate, Vanilla, Eggs, Vegetable Oil, Buttermilk and Water.
FOR THE FROSTING: Whipping Cream, Cocoa, Sugar, Lyle’s Golden Syrup, Salt, Vanilla, Butter and Semi-Sweet (or Bitter Sweet) Chocolate.
LET’S START WITH THE CAKES: In a mixing bowl combine Flour, Sugar, Cocoa, Baking Soda, Baking Powder and Salt.
Mix well with a whisk until completely combined.
Melt chocolate completely smooth. I melted mine using a double boiler. Set aside to cool.
Beat the eggs for 3 solid minutes.
They should like this when done. Light yellow and fluffy.
Add Buttermilk, Water, Oil, Vanilla and Melted Chocolate. Mix 0n low speed until well blended.
Add the dry ingredients to the wet egg mixture and mix on medium speed until batter is smooth.
Divide the batter evenly into the three pans. I’m doing a 2 layer cake plus a mini smaller cake here but the recipe is designed for three 9-inch round cake pans. I baked my smaller cake for an extra 10 minutes as it is deeper.
Right out of the oven. You can see where I poked my cake with a toothpick to test it. Allow to completely cool.
FROSTING: Combine the Cream, Butter and Vanilla over low heat.
When the butter is fully melted, add the chocolate and whisk until completely melted.
Add the Sugar, Cocoa, Syrup and Salt. Whisk until smooth. The cocoa must be completely dissolved. The pot should still be on the stove top on low heat. I took it off here prematurely. Oops!
Ready to pour into 9×13″ pan to be put into freezer.
After mixing for 2 minutes with paddle attachment. Now switch to the whisk attachment.
After three minutes with the whisk attachment. The frosting is now soft enough to spread.
Here I have strips of wax paper under the cake to prevent the plate from getting messed up. Using an off-set spatula, spread 1.5 cups of frosting on the first layer, top with next cake and repeat until the third layer of cake is on top. Frost the sides.
Left over frosting? Feel free to decorate! Refrigerate for 30 minutes to set up before cutting a slice.