V's Chocolate Coma Cake (Triple Layer) Recipe

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V's Chocolate Coma Cake (Triple Layer)
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Ingredients
20
Count
Nutrition
1491
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture.
  2. In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.
  3. Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans.
  4. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.).
  5. Chocolate Frosting:.
  6. Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency.
  7. Cake Assembly:.
  8. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
  9. TIPS:.
  10. Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1491.36 Kcal (6244 kJ)
Calories from fat 728.9 Kcal
% Daily Value*
Total Fat 80.99g 125%
Cholesterol 101.79mg 34%
Sodium 1602.8mg 67%
Potassium 2818.43mg 60%
Total Carbs 184.26g 61%
Sugars 106.77g 427%
Dietary Fiber 2.58g 10%
Protein 16.95g 34%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 5%
Iron 1.6mg 9%
Calcium 192.1mg 19%
Amount Per 100 g
Calories 436.75 Kcal (1829 kJ)
Calories from fat 213.46 Kcal
% Daily Value*
Total Fat 23.72g 125%
Cholesterol 29.81mg 34%
Sodium 469.38mg 67%
Potassium 825.38mg 60%
Total Carbs 53.96g 61%
Sugars 31.27g 427%
Dietary Fiber 0.76g 10%
Protein 4.96g 34%
Vitamin C 0.1mg 0%
Iron 0.5mg 9%
Calcium 56.3mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.1
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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