Voting thumbnail chocolate cake2
Chocolate Chocolate Cake
Recipe by Meredith Hay
Chocolate Obsession
As I began gathering ingredients from another tried and true chocolate cake recipe, I noticed I had a few missing key ingredients. Instead of freaking out or running to the store I took a deep breath and re-wrote it. I'm most confident this would have been the best tasting cake I've ever eaten, except I couldn't take a bite before dropping it off! Also this cake can be made over the course of two days, if you so desire. If you don't have two days, it can be done in about 4 hours. Note: This cake recipe was DOUBLED because it was for 20 people. But it can easily be cut in half for a 1/4 sheet pan cake which is also equal to 2 layer 9 inch rounds. Icing metrics stay the same, because you can never have too much.

Instructions:
  1. Pre-heat the oven to 350°f
  2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes, before moving to step 3 scrape the sides down again!
  3. On low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-high and paddle for 3 to 5 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. There should be no streaks of fat or liquid- if you're unsure, mixing it a little bit longer won't hurt. Stop the mixer and scrape down the sides of the bowl before continuing.
  4. With a spatula, stir the flour, cocoa powder, baking powder, and salt together in a medium bowl. On very low speed, add the dry ingredients and mix for 45 to 60 seconds, just until your batter comes together. Stop and scrape down the sides of the bowl, then mix on low speed for another 45 seconds to ensure that any little lumps of cocoa powder and cake flour are incorporated.
  5. Spray Coconut Oil generously into 3, 10 inch round pans and line with parchment paper (trust me on this step, don't leave it out) . Using a spatula, spread the cake batter in an even layer in the pan. Bake for 28-33 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: The cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
  6. Take the cake out of the oven and cool on a wire rack. Set aside, and continue by making the buttercream & ganache.  -- PLEASE READ HERE: I LOVE to freeze my cake layers for up to 3 hours before decorating because it makes the surface so much easier. If you have the time, please do this step. Wrap each layer in foil and place inside a gallon freezer Ziploc (if they will fit) and freeze. I promise they won't dry out. When you're ready to decorate, take them out and begin icing them immediately.
  7. Lower the oven to 300 degrees and prepare the cookies.
  8. Take 10 out of the 12 store bought soft top cookies, and crumble across a baking sheet lined with parchment paper. Bake for approximately 10 minutes and remove to cool - you want them to dry out a little so they will be "crunchy" in between the cake layers. Set aside.
  9. Make the Vanilla Bean Buttercream/Chocolate Buttercream Frosting:
  10. In a clean mixer fitted with the paddle attachment, place the room temperature butter and cream on medium-high for 3-5 minutes.
  11. Turn the speed to low and slowly add in the powdered sugar 1 cup at a time until completed.
  12. Last pour in the vanilla bean paste. Scrape sides down and set aside.
  13. Repeat steps 1-2 for the chocolate buttercream, and after you've added the powdered sugar add in the cocoa powder until well combined.
  14. Add both buttercreams to separate gallon Ziploc bags and cut a 1/2 inch opening in the corner.
  15. Chocolate Ganache *Make this fresh when you're ready to decorate*:
  16. In a medium sauce pan, add in the chocolate and heavy cream. Slowly bring the mixture to a slight bubbling boil and then remove from heat, stirring constantly to prevent the chocolate from burning.
  17. Once they are melted together, the mixture should be silky smooth. Set aside to slightly cool. For more precision decorating, add some ganache to a small squirt bottle.
  18. Assembly:
  19. Layer 1: chocolate cake: use a sharp knife to shave off the top making a flat surface.:
  20. - Pipe one layer of vanilla bean buttercream around the outside (right at the edge) and then one large dollop in the center.
  21. - Fill the space in between the icing with chocolate chocolate chip crumbles.
  22. Layer 2: chocolate cake: use a sharp knife to shave off the top making a flat surface.:
  23. - Pipe one layer of vanilla bean buttercream around the outside (right at the edge) and then one large dollop in the center.
  24. - Fill the space in between the icing with chocolate chocolate chip crumbles.
  25. Layer 3: chocolate cake: invert the remaining layer so you are putting it on "upside down" to ensure you have a perfectly flat surface to decorate.
  26. Taking the chocolate buttercream, frost the outside of the cake, all the way around. 
  27. Using a flat surface, scrape away the chocolate buttercream so the vanilla can peak through!
  28. With the remaining chocolate chocolate chip cookie crumbles, pile them into the center.
  29. Take the bottled chocolate ganache and drizzle it across the cookie pile, then around the top of the cake, making several passes back and forth building layers of designs.
  30. Place the finished cake into an airtight container and place in the refrigerator until you are ready to serve!
Ingredients:
  • sticks unsalted butter, room temperature x 2
  • Sugar x 3 cup
  • eggs, room temperature x 6
  • Buttermilk x 1 cup
  • Grapeseed oil x 1/2 cup
  • Vanilla x 1 teaspoon
  • Fudge Sauce, recipe below x 1/4 cup
  • Cake Flour x 2 1/2 cup
  • Baking powder x 3 teaspoon
  • Kosher salt x 3 teaspoon
  • [Vanilla Bean Buttercream] sticks unsalted butter, at room temperature x 2
  • [Vanilla Bean Buttercream] powdered sugar x 3 1/2 cup
  • [Vanilla Bean Buttercream] milk x 2 tablespoon
  • [Vanilla Bean Buttercream] vanilla bean PASTE *check your local Hobby Lobby's baking aisle, or Amazon!* x 2 tablespoon
  • [Chocolate Buttercream] sticks unsalted butter, at room temperature x 2
  • [Chocolate Buttercream] powdered sugar x 3 1/2 cup
  • [Chocolate Buttercream] milk x 2 tablespoon
  • [Chocolate Buttercream] unsweetened cocoa powder x 1/2 cup
  • [Chocolate Ganache] heavy cream x 1 cup
  • [Chocolate Ganache] dark chocolate x 9 ounce

You may also like:

Comments:

no comments yet, be the first to comment
Log in or Sign up to comment