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| TINA'S TRIPLE- LAYER CHOCOLATE CAKE | |
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2 1/4 c. all-purpose flour 1 3/4 c. sugar 3/4 c. (1 1/2 sticks) butter, room temp. 3/4 c. milk 4 oz. (4 sq.) unsweetened baking chocolate, melted 1 1/2 tsp. baking soda 1 tsp. salt 3/4 c. milk 3 eggs 1 1/4 tsp. baking powder 1 tsp. vanilla Rich Chocolate Frosting 1 c. coarsely chopped toasted walnuts (opt.) 1 c. toasted walnut halves Preheat oven to 350 degrees. Grease 3 (9 inch) layer cake pans. Sift flour into large bowl. Add sugar, butter, 3/4 cup milk, chocolate, baking soda and salt and beat with electric mixer 2 minutes at medium speed. Add remaining milk, eggs, baking powder and vanilla and beat 2 minutes more. Pour into prepared pans and bake in middle of oven 30 minutes or until cakes test done and have pulled away slightly from sides of pan. Allow to cool completely on rack(s). Place first layer on plate and frost. Sprinkle with half the chopped nuts, if desired. Repeat with second layer, using remaining chopped nuts. Top with third layer an frost top and sides of cake. Decorate top of cake with toasted walnut halves. RICH CHOCOLATE FROSTING: 6 to 8 oz. (6 to 8 sq.) unsweetened baking chocolate 3/4 c. (1 1/2 sticks) butter 4 c. sifted powdered sugar 6 tbsp. strongly brewed coffee 2 eggs 1 tbsp. vanilla Pinch of salt Soften chocolate and butter in top of double boiler over hot, not boiling, water. Stir in remaining ingredients. Place top of double boiler in bowl of ice and beat frosting with electric mixer about 5 minutes or until it reaches spreading consistency. Creme de Cacao or water may be substituted for coffee. | |
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recipe reviews #176516
Bernadine Jones (New York) says:
I have been looking for this recipe for over 30 years. I made this cake 30 years ago. Everyone loved it!
#183852
Betsy Steele (Maryland) says:
This is the only chocolate cake I've made for the last 10 years! And it never gets anything but rave reviews! My daughter's friend just emailed me asking for it by name! I LOVE THIS CAKE AND WILL NEVER STOP MAKING IT! My recipe is covered with stains so I was thrilled to find it online!
#192713
Paul B (Pennsylvania) says:
I've made this cake for my wife's birthday for almost 40 years now. It is not quite to die for but it sure is close. We saw the recipe first in a Best of Bon Appetit recipe book with gorgeous pictures (we still have the chocolate-stained book).
Some things I've learned over the years - weigh the flour (12.1 oz) and sugar (12.1 oz) rather than measuring by volume. The cake can easily become dry if even a little too much flour is added. Line the bottom of the pan with parchment paper to make removal of the layers easier.
With all the beating and heating, plan on spending a couple hours between the cake and frosting.
When you are baking the cake layers, be careful not to overbake. It very quickly goes from done to dry.
In the frosting, use 8 squares, not 6. It makes a stiffer frosting which is easier to apply. Also for the frosting, make sure the double boiler water is not boiling or the eggs will curdle.
When our boys were home, we made the original 3-layer 9" cake. It is so rich, it would take use the better part of a week to eat it. After they left, we bought four 6" pans to make a 2-layer cake for ourselves. We freeze the other two layers for a cake later in the year.
An amusing story - for years I made the cake succcessfully. Then for a few years, it was a flop. I didn't understand why until my wife pointed out that Baker's Chocolate had switched from 8 oz packages to 4 oz packages. Just counting squares in a box, I was using 1/2 the chocolate.
Some things I've learned over the years - weigh the flour (12.1 oz) and sugar (12.1 oz) rather than measuring by volume. The cake can easily become dry if even a little too much flour is added. Line the bottom of the pan with parchment paper to make removal of the layers easier.
With all the beating and heating, plan on spending a couple hours between the cake and frosting.
When you are baking the cake layers, be careful not to overbake. It very quickly goes from done to dry.
In the frosting, use 8 squares, not 6. It makes a stiffer frosting which is easier to apply. Also for the frosting, make sure the double boiler water is not boiling or the eggs will curdle.
When our boys were home, we made the original 3-layer 9" cake. It is so rich, it would take use the better part of a week to eat it. After they left, we bought four 6" pans to make a 2-layer cake for ourselves. We freeze the other two layers for a cake later in the year.
An amusing story - for years I made the cake succcessfully. Then for a few years, it was a flop. I didn't understand why until my wife pointed out that Baker's Chocolate had switched from 8 oz packages to 4 oz packages. Just counting squares in a box, I was using 1/2 the chocolate.
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