3 layer Chocolate cake.

Today’s recipe is a dear one to my heart and the reason that it’s such a special recipe because instead of one layer of chocolate it has 3 layers of chocolate heaven. I mean come on who doesn’t love chocolate? Yeah there might be some out there who don’t love chocolate, and those people I don’t trust. So, with no further ado, let’s get baking.

3 Layer Chocolate cake with Vanilla buttercream.

Things you need:

3 baking tins 3 x 6 inches.

1 cup of room temperature unsalted butter.

3/4 cups of sugar.

3 eggs.

1 egg yolk.

1/4 milk.

1 cup of sifted all purpose flour.

2 tsp baking powder.

50g grated white chocolate.

75g grated milk chocolate.

100g grated dark chocolate. Between 70% to 85%.

1 tsp vanilla extract.

Execute:

First things first, preheat that oven of yours to 330 degrees. The oven must be hot before you put your cakes in. Melt all the chocolate in separate bowls in the microwave with 1 tbsp of coconut butter or 1/2 tbsp of regular butter for 60 seconds and stop the microwave every 20 seconds and stir.

Grease and line all 3 of the tines, and the reason I’m using smaller tins than the standard tins because I found those give a better presentation and they much cuter. But if you are using the standard baking tins then just double the measurements.

In a mixer bowl beat the butter and sugar until it reaches a fluffy cloud, add the eggs separately and each time you add an egg mix lastly add the egg yolk, scrape the sides and give it one last mix. Add the milk and the vanilla mix, and now add the sifted flour and the baking powder into the mixing bowl and mix until everything comes together, scrape the sides and give it a last spin. Take the cake batter and equally divide it into 3 different mixing bowls. Now here is where the fun begins:

In the first bowl take about 2 tbsp of the cake mix and mix it with the white chocolate very well then add the chocolate mix back with the first bowl. In the second bowl do the same with the milk chocolate, but for the milk chocolate I recommend if you also add about 1/2 of instant chocolate mix. Finally repeat the same steps for the dark chocolate. Do not use the mixer for this step, use a spatula by basically folding in until everything is mixed well. Now pour each batter into a baking tin and bake for about 25 to 30 minutes, before taking out the cakes poke them with a skewer in the middle just to make sure everything is cooked perfectly, if the skewer comes out clean it means everything is cooked to perfection, if it doesn’t give your cakes an extra 7 to 10 minutes.

Take out the cakes from the oven and let them cool for a good 10 minutes, once cooled flip upside down and your cakes should come out just nicely. If they still be warm give them an extra 10 minutes to cool down.

Now this will be a bit much actually, and you have 2 choices really. The first choice is the easy one which is go to the store and buy loads of vanilla buttercream. Or you can make it from starch in that case here is the recipe for it.

  

Vanilla buttercream.

Things you need:

1/2 cups of room temperature unsalted butter.

1/2 cup of salted butter also at room temperature.

4 cups of powdered sugar.

2 1/2 tsp of vanilla extract.

Execute:

In the mixer bowl and over medium speed beat up the butter until it is creamy and becomes aerated usually it takes about 4 minutes, start adding the sugar half of cup at a time once all the sugar added max out the speed of the mixer. Finally add the vanilla extract scrape down the sides of the mixing bowl and give it one last mix for about a minute. If you want the buttercream to be thicker add 1/4 of cup at a time of powdered sugar at a time until you reach the consistency you desire. If you make the buttercream too thick add 1 tbsp of milk at a time to loosen the batter.

The final part is finally here. Assembling the cake.

If the cake tops have formed a dome trim it you have to have a flat surface cakes. Place the dark chocolate layer first and cover add buttercream and cover the surface, the same with the milk chocolate, and lastly the white chocolate completely cover the surface and start going around the cake and cover it with cream, if there is a lot of crumbs falling from the cake just cover with a thin layer of butter cream place it in the fridge to firm up for about 15 minutes and start covering. It is totally up to you how you want to cover the cake if you want to do it very neat or if you want to do it in a wave motion. Let it firm up in the fridge for an hour or two.

Now lay back have a glass of wine and enjoy your accomplishment. I really hope you enjoy it, it is not hard just have to follow the steps and that is it. If you need help you can send me an email on enjoylifebycooking@gmail.com and I will help you out no worries. Free of charge of course.