Triple Chocolate Layer Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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Another great dessert fro the chocoholics!! I love this cake - and it is very rich, and large enough to serve a crowd. Ingredients:
1 cup carnation evaporated milk |
3 tablespoons vinegar |
2 cups sugar |
1 cup crisco shortening |
1 teaspoon vanilla |
2 eggs |
2 1/3 cups all-purpose flour |
1 1/4 cups cocoa powder |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/4 cups strong coffee, hot |
1 cup whipping cream, hot |
12 ounces milk chocolate, chopped |
1 cup whipping cream, hot |
12 ounces white chocolate, chopped |
chocolate shavings |
Directions:
1. CAKE:
2. Preheat oven to 350°F Greas 2-9 inch cake pans.
3. Combine milk and vinegar. Reserve. Mixture will thicken up.
4. Beat sugar and shortening until combined. Add vanilla and eggs. Beat well.
5. Combine flour, cocoa powder, baking powder and baking soda. Add half the dry mixture to the egg mixture. Add reserved milk mixture. Beat in remaining dry ingredients. Fold in hot coffee. Pour into prepared pans.
6. Bake in preheated oven for 30 minutes or until a toothpick inserted in center comes out clean. Cool.
7. FILLING:.
8. Place chopped chocolates in 2 separate bowls. Pour over hot cream. Let chocolate melt. Stir to combine. With an electric mixer, beat white chocolate mixture until cold and it has thickened, about 8-10 minutes.
9. Slice each cake in half horizontally. Divide mixture and spread between 3 layers leaving the top one plain. Repeat procedure with the milk chocolate. Ice top and sides of cake. Refrigerate until ready. Garnish with chocolate curls. Remove from refrigerator 1 hour before serving.
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