Triple-Layer Chocolate Cake |
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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 16 |
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The sour cream in this cake makes it extra-rich. Recipe is from Woman's World. To melt chocolate chips, microwave on high for 1 minute, stirring every 15 seconds. Prep time includes cooling time. Ingredients:
2 tablespoons instant coffee granules |
1 cup water |
1 (18 1/4 ounce) package devil's food cake mix |
3 eggs |
2/3 cup sour cream |
1 cup mini chocolate chip |
1 cup butter, room temperature |
1 1/3 cups milk chocolate chips, melted and cooled |
1 3/4 cups confectioners' sugar |
3 tablespoons milk |
chocolate sprinkles (optional) |
Directions:
1. Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
2. Stir coffee granules into 1 cup water.
3. At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
4. Increase speed to medium-high; beat 2 minutes.
5. Stir in mini chips.
6. Divide batter between pans.
7. Bake 20-22 minutes or until pick inserted into centers comes out clean.
8. Cool 10 minutes; remove from pans to racks; cool.
9. At medium-high speed, beat butter and melted chips until fluffy.
10. Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
11. Place 1 cup frosting in pastry bag with large rosette tip.
12. Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
13. Top with second cake layer; spread with 3/4 cup frosting.
14. Top with remaining layer; spread top and sides of cake with remaining frosting.
15. Pipe rosettes around edge of cake.
16. If desired, sprinkle with chocolate sprinkles.
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