Triple Layer Chocolate Cake with Raspberry Frosting - What's For Din'? - Courtney Budzyn - Recipe 95

Triple Layer Chocolate Cake with Raspberry Mascarpone Frosting | Best Triple Chocolate Cake Recipe

TRIPLE. LAYER. CHOCOLATE. CAKE. I really don’t need to say more than that. Butttttttt I will anyway. This triple layer chocolate cake comes with a raspberry mascarpone whipped cream frosting and a sweet layer of chocolate ganache. Drooling yet? This cake is sooo moist, which is THE key factor to a good chocolate cake in my opinion. Dry cake? Noooo way Jose! It may look intimating to make but it really is easy. I am not a good decorator so I am sure you can make it look even better than I did. However in the end, it tasted amazing and I know you will think so to!

Thank you so much for watching!

P.S. I don’t recommend getting into a car accident with this cake in your lap. It will go everywhere. I know this from experience…..AKA the reason I have been MIA lately.

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| Ingredients|

Cake:
8 Ounces Bittersweet Chocolate Chips
1 ½ Cups Freshly Brewed Hot Coffee
3 Large Eggs
2 ½ Cups Sugar
2 ½ Cups All Purpose Flour
1 ½ Cups Unsweetened Cocoa Powder (NOT DUTCH PROCESS)
2 Teaspoons Baking Soda
¾ Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Coconut Oil
1 Teaspoon Vanilla Extract
1 ½ Cups Well Shaken Buttermilk

Frosting:
4 Ounces Mascarpone Cheese
¼ Cup Sugar
1 ½ Cups Heavy Whipping Cream
½ Teaspoon Vanilla Extract
2-4 Tablespoons Raspberry Jam

Ganache:
¾ Cup Heavy Cream
8 Ounces Bittersweet Chocolate Chips
1 Tablespoon Butter

| Directions |

Preheat oven to 300 Degrees F. Prepare 3 9-Inch cake pans by lining the bottoms with parchment paper. Spray with cooking spray.

In a small bowl, combine chocolate chips and hot coffee. Allow the coffee and chocolate to sit for a few minutes. Mix until full incorporated. Set aside.

In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix thoroughly.

In a standing mixer, beat eggs until thickened slightly and pale in color. About 3 minutes. Slowly add oil, buttermilk, and vanilla. Test the temperature of your coffee and chocolate mixture with your finger to ensure it isn’t too hot. Once cooled to luke warm, slowly add to the egg mixture. Mix until combined.

Add flour mixture in small batches mixing until just combined. Do not overmix.

Divide the batter evenly between the three pans.

Bake in a 300 degree F oven for about 45 minutes to an hour OR until a toothpick inserted into the center comes out clean. Do not overbake or you will have a dry cake!

Cool cakes for 10-15 minutes in the pan, then turn them out onto a cooling rack to cool completely.

Frosting:

In a standing mixer fitted with the whisk attachment, mix mascarpone cheese and sugar until just combined. Add vanilla and heavy cream and mix to combine again on low speed. Once combined, increase mixer speed and begin whipping the cream. While whipping, add 2-4 Tablespoons of your favorite raspberry jam.

Whip until the frosting is stiff. About 4-5 minutes.

Ganache:

In a medium bowl, combine chocolate chips, butter, and hot cream.

Mix until creamy and smooth.

Assembly:

Once cakes are completely cooled, place the first layer of cake on a decorative plate. Add two ice cream scoops full of frosting and smooth with a spatula. Repeat for layer two.

Add the last layer of chocolate cake and pour chocolate ganache over the top allowing it to drip down the sides. (You might not need the entire bowl of ganache.)

Place the cake in the refrigerator and allow the ganache to set. About 20 minutes.

Finally top with remaining frosting and top with fresh raspberries.

Enjoy!

Видео Triple Layer Chocolate Cake with Raspberry Frosting - What's For Din'? - Courtney Budzyn - Recipe 95 канала What's For Din'?