Advertisement:
Triple Chocolate Cake (Page 4 ) | October 12, 2023
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Advertisement:
Thanks for your SHARES!
Ooey Gooey Coconut Cake
Breaking: NCAA Bans Lia Thomas For Life From Competitive Swimming, “Should Try for Another Category”
This incredible actor has transformed immensely since his heartthrob days in the ’70s.
Breaking News: Hailey Bieber BREAKS Her Silence On Diddy A3US!NG Justin Bieber.dieuy
Cherry Coke Fudge
My Parents Didn’t Show up for My School Graduation — Their Excuse Is Ridiculous