Triple Chocolate Cake

You really have to try this ♥

Ingredients

  1. CAKE (Chocolate):
  2. 2 cups white sugar
  3. 1 3/4 cups all-purpose flour
  4. 3/4 cup unsweetened cocoa powder
  5. 1 1/2 teaspoons baking soda
  6. 1 1/2 teaspoons baking powder
  7. 1 teaspoon salt
  8. 2 eggs
  9. 1 cup milk
  10. 1/2 cup vegetable oil
  11. 2 teaspoons vanilla extract
  12. 1 cup boiling water
  13. FROSTING (Chocolate Buttercream):
  14. 3/4 cup butter
  15. 1 1/2 cups unsweetened cocoa powder
  16. 5 1/3 cups confectioners #39 sugar
  17. 2/3 cup milk
  18. 1 teaspoon vanilla extract
  19. LACE (White Chocolate):
  20. 2 Ghirardelli White Chocolate Baking Bar (4 oz)

Method

  1. Change Prepare the chocolate lace the night before the day that the cake is to be prepared On wax paper outline your design
  2. Change I cut up the chocolate into very small pieces to minimize the melting time
  3. Change Melt the white chocolate using a double-broiler
  4. Change Trace the design on the wax paper I flipped the paper to avoid potential chemicals from the pen I used I would also recommend cooling the paper in the fridge/freezer before piping the design—I noticed that because my wax paper was at room temperature the chocolate spread flat and didnt hold a thin shape like I wanted
  5. Place the white chocolate lace in the fridge overnight
  6. Preheat oven to 350 °F Grease and flour two 9 inch cake pans (or bake in 2 rounds if you just have one pan like me)
  7. Change Use the first set of ingredients to make the cake In a medium bowl stir together the sugar flour cocoa baking soda baking powder and salt Add the eggs milk oil and vanilla mix for 3 minutes with an electric mixer Stir in the boiling water by hand
  8. Dont worry if the batter is slightly runnier than you expected I ended up having a very dense moist cake Pour it evenly into the pans
  9. Bake for 30 to 35 minutes in the preheated oven until a toothpick inserted comes out clean Cool for 10 minutes before removing from pans to cool completely
  10. To make the frosting use the second set of ingredients Cream butter until light and fluffy Stir in the cocoa and confectioners sugar alternately with the milk and vanilla Beat to a spreading consistency
  11. Change Split the layers of the cooled cake horizontally cover the top of each layer with frosting then stack them onto a serving plate
  12. Change Frost the outside of the cake
  13. Change Take out the lace and let it warm up slightly at room temperature so that it is malleable enough to wrap around the cake
  14. Change Refrigerate for 15 minutes to help everything set in place and serve 🙂