Cakes

Cake Cake Cake – Triple the Chocolate Please

Triple Layer Chocolate Devil’s Food Cake with Vanilla Bean Buttercream Icing and Salted Caramel Sauce topped with Whipped Cream and a Raspberry

Chocolate Devil's Cake

An amazing chocolate cake that is perfect in every way!

Ingredients:

For Cake:

  • 1 cup boiling hot water with 1 teaspoon King Arthur Flour Espresso powder
  • 3/4 cup unsweetened Valrhona 100% cocoa powder
  • 1/2 cup whole milk
  • 2 teaspoon pure vanilla extract
  • 2 cups cake flour
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter at room temperature
  • 1 1/4 cups packed dark brown sugar
  • 3/4 granulated white sugar
  • 4 eggs at room temperature

For Vanilla Bean Buttercream:

  • 2 sticks (1/2 pound) unsalted butter at room temperature
  • 3 1/2 cups powdered confectioner’s sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 vanilla bean
  • 3/4 cup heavy whipping cream
  • Pinch of salt

Directions:

For Cake:

  • Preheat oven to 350 degrees F.
  • Line bottom of cake pan(s) with parchment paper and grease pan(s) – Depending on if you have round cake pans or a large sheet pan (I used a 9×13 pan for this one).
  • In medium bowl, whisk together the boiling espresso and cocoa powder until dissolved and smooth mixture.
    • Whisk in the milk and vanilla extract.
    • Set cocoa mixture on side.
  • In another bowl, sift together the flour, baking soda and salt and set flour mixture on the side.
  • In the bowl with mixer with paddle attachment, mix the butter, white and dark brown sugar together at medium speed until the mixture is light in color and fluffy in texture.
    • Lightly beat each egg in small bowl and add to mixture one at a time (make sure each egg is fully incorporated into mixture before adding the next).
    • Mix in flour and cocoa mixture – alternating in three separate batches. Start mixing in the flour mixture first, then cocoa mixture, then flour mixture and so on (make sure to end on flour mixture).
  • Once completely incorporated, pour batter into cake pan(s) and use a rubber spatula to smooth the top so it is evenly distributed.
  • Bake 9 inch round cake pans for 25-30 minutes and bake 9×13 inch pan for 35-40 minutes.
  • Half way through baking rotate the cake pan around to ensure even cake baking.
  • Use a toothpick to test to ensure that the cake is fully cooked.
  • Once removed from oven let the cake set for a few minutes before flipping the cake onto the wire rack to completely cool.
    • After the cake is on the wire rack, remove the parchment paper and allow the cake to completely cool down before cutting or decorating.

For Vanilla Bean Buttercream Icing:

  • In a mixer with paddle attachment, mix together the butter and confectioner’s sugar on a low speed for 2-3 minutes.
  • Add in vanilla extract and vanilla bean and continue to mix on low speed until fully incorporated.
  • Add heavy whipping cream and salt.
  • Turn mixer speed to medium-high to high for another 3 minutes or until the mixture forms stiff peaks.

Assembling – To create as pictured:

  • For the cake, I used the 9×13 inch cake pan.
  • Trim off edges around the cake and cut the cake into even 3.5 inch x 3.5 inch squares.
  • Take one of the squares and cut the height of the cake in half – to have two thinner pieces of cake.
    • Then cut each cake square, into even squares again for four squares from each cake piece. You can cut the cake pieces into any shape you like, but I highly recommend making the cake slice thinner so it easier to stack without it toppling over.

Chocolate Devil's Cake Squares

  • To start stacking, place one piece of cake on the serving plate.
  • Use approximately two tablespoons of buttercream on the cake and then add two teaspoons of salted caramel on top (for salted caramel – see recipe).
  • Repeat the stack until desired height.
  • Add whipped cream on top (see whipped cream recipe below).
  • Top with raspberry and enjoy!

For Whipped Cream:

  • 2 cups of chilled heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 1 vanilla bean (optional)

**Chocolate cake recipe adapted from Joy the Baker.

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