Triple Chocolate Layer Cake

The chocolate cake was so moist and the peanut butter frosting was one of the best things I’ve ever eaten. Topped with chocolate ganache. Perfection.

Cake

4 oz unsweetened chocolate
1/4 cup cocoa powder (I used the half dutch stuff)
1/2 cup hot water
1 3/4 cup sugar, divided
1 3/4 cup flour
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk (1 cup milk + 1 TBS lemon)
2 tsp vanilla
4 large eggs
2 large egg yolks
1 1/2 sticks butter, softened
1 cup milk chocolate chips or semi sweet chocolate chips

1. Simmer about 1 inch of water in the bottom of a double boiler (or a normal sauce pan).
2. Put chocolate, cocoa powder and hot water in the top of the double boiler (or in a heat proof bowl).
3. Stir often until chocolate is completely melted.
4. Add 1/2 cup of sugar to the chocolate mixture and stir for about 2 minutes until thick and glossy. Remove from heat and set aside.
5. In a medium bowl, combine flour baking soda and salt.
6. In a small bowl combine buttermilk and vanilla.
7. Preheat oven to 350 degrees.
8. In a large bowl whisk together eggs and egg yolks until combined (use stand mixer or hand mixer if you have it – on medium speed)
9. Add remaining sugar, 1 1/4 cup, and continue to whisk until light and fluffy, about 3 minutes (change speed to high).
10. Add chocolate mixture to egg mixture and mix until completely incorporated (switch to paddle attachment if you have it – on medium).
11. Add softened butter, about 1 TBS at a time, mixing for a few seconds in between each addition.
12. Add one third of flour mixture, mix to incorporate, then one half of buttermilk mixture, then repeat with flour, then buttermilk, then flour. Fully mixing after each addition. Scrape down the sides as needed.
13. Add chocolate chips and stir them in to combine.
14. Pour batter evenly into 3 prepared 8 inch round baking pans. (Remember. Line the pans with paper then spray the paper with non stick spray).
15. Bake for about 25 minutes, until a toothpick comes out clean.
16. Allow to cook in pans for 15 minutes then remove to wire rack to fully cool before frosting.


Frosting

8 oz semi sweet chocolate
8 oz milk chocolate
1 stick butter
1/3 cup sugar
2 TBS corn syrup
2 tsp vanilla
1/4 tsp salt
1 1/4 cup heavy cream

1. Melt chocolate in double boiler with 1 inch of simmering water in the bottom, stirring until smooth. Remove from heat and set aside.
2. Heat butter in a medium sized sauce pan over low until melted.
3. Add sugar, corn syrup, vanilla and salt and increase heat to medium. Cook and stir until sugar is dissolved.
4. Pour chocolate, sugar mixture and cream into a large bowl and mix to combine (use your hand mixer or stand mixer again if you can)
5. Place bowl of frosting in the fridge for a few minutes to help cool.
6. Place bowl over an ice bath and stir slowly, constantly until frosting starts to harden around the edges of the bowl. (I put ice in a ziplock bag and moved it around the bottom of the bowl, while mixing).
7. Once frosting is cooled and thickening, beat until frosting is light and fluffy (use paddle attachment if you have it – on medium speed) about 2 minutes.
8. Frost one layer of cake, then add another layer of cake and frost the top of the layer, then add the final layer and frost the top. Spread the remaining frosting evenly over the sides of the cake. (lmld.org)