Three layer next to godly chocolate cake |
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Prep Time: 60 Minutes Cook Time: 33 Minutes |
Ready In: 93 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) baking soda |
13 tablespoon(s) butter |
2 tablespoon(s) butter, softened |
16 tablespoon(s) butter, softened |
3 cup(s) cake flour (not self-rising) |
2/3 cup(s) cocoa powder, sifted |
3/4 cup(s) cocoa powder, sifted |
1 teaspoon(s) corn syrup |
3 tablespoon(s) cornstarch |
3 cup(s) firmly packed dark brown sugar |
1 1/2 cup(s) hot water |
4 large eggs |
5 large eggs |
1/2 cup(s) plus 1 t sugar |
pinch(s) salt |
1/2 teaspoon(s) salt |
6 ounce(s) semisweet (60%) chocolate |
1 1/2 cup(s) sour cream |
3/4 cup(s) sugar |
3 1/2 ounce(s) unsweetened chocolate |
1/4 teaspoon(s) vanilla extract |
2 teaspoon(s) vanilla extract |
Directions:
1. To make filling:
2. In a small saucepan, combine sugar, corn syrup, cocoa powder, and 1/2 cup water. Bring to a boil over medium-high heat, whisking occasionally to prevent scorching. meanwhile, in a separate small bowl, combine cornstarch and 2 T water. Remove boiling cocoa mixture from heat; whisk in cornstarch mixture.
3. Return saucepan to heat, and bring to a boil over medium heat, whisking constantly. Boil about 1 minute, until cornstarch is cooked and mixture is very thick.
4. Remove from heat. Stir in butter and vanilla. Pour into a shallow, heat resistant bowl; immediately cover surface with plastic wrap to prevent film from forming. Cool completely, and refrigerate until firm, or overnight.
5. To make frosting: In a large glass bowl, combine butter and chocolates; heat in microwave until melted. Stir until thoroughly combined.
6. In a separate bowl, combine sugar and salt. In a medium saucepan, thoroughly whisk eggs; whisk in sugar mixture, combining thoroughly. Whisk in a scant 1/2 cup water, combining thoroughly; place over medium heat and bring to 160 degrees on a candy thermometer, whisking constantly to prevent sticking, but creating as little foam as possible.
7. Strain mixture through fine sieve into heat-resistant container. Whisk into chocolate mixture until thoroughly combined. Cool completely, then refrigerate until stiff enough to spread, or overnight.
8. To make cake: Preheat oven to 350. Spray 3 9" pans, line with parchment and spray again.
9. In a large bowl with an electric mixer cream together butter and brown sugar on medium speed, about 5 minutes. In a separate bowl, combine eggs and vanilla; add to brown sugar mixture in two batches, mixing on medium speed until incorporated. Scrape bowl thoroughly; beat 1 minute on high speed.
10. Sift together cocoa powder, baking soda and salt; add to brown sugar mixture and beat on low speed until just combined.
11. Sift flour. Add 1 cup to batter and beat on low speed until just combined. Add 3/4 c sour cream to batter; beat on low speed until just combined. Alternate adding flour and sour cream to batter until there's note left. With mixer still running on low, slowly add hot water, beating until just combined.
12. Scrape bowl thoroughly; beat batter on low speed about 20 seconds. Scrape bowl thoroughly once more, then divide batter evenly among the pans. Bake 30 to 33 minutes, or until cake pulls away from sides of pan. Remove from oven. Cool layers in pans about 30 minutes, then remove from pans and cool completely on wire racks. Wrap in plastic and refrigerate up to one night before assembling.
13. To assemble, level cake layers by slicing off their tops, Place bottom layer on a serving platter cut side up. Spread 1/2 c filling on top. Place middle layer cut side down on top of bottom layer. Spread remaining filling on top. Place top layer cut side down on top of middle layer. Spread top and sides of cake with frosting.
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