TRIPLE LAYER CHOCOLATE CAKE WITH CHOCOLATE FROSTING RECIPES
TRIPLE-LAYER CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! —Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 790 calories, FatContent 42g fat (20g saturated fat), CholesterolContent 150mg cholesterol, SodiumContent 352mg sodium, CarbohydrateContent 98g carbohydrate (75g sugars, FiberContent 3g fiber), ProteinContent 9g protein.
TRIPLE-LAYER CHOCOLATE CAKE WITH BUTTERCREAM FROSTING | HY-VEE
Chocolate cake layered with decadent chocolate buttercream frosting will be your new guilty pleasure.
Provided by Hy-Vee Seasons Magazine
Prep Time 30 minutes
Cook Time 5 hours
Yield 16
Number Of Ingredients 18
Steps:
- 1.
For cakes, preheat oven to 350 degrees. Line the bottoms of 3 (9-inch each) round cake pans with parchment paper. Spray with nonstick cooking spray; set aside.
- 2.
Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
- 3.
Whisk together eggs, milk, oil, and vanilla in a medium bowl; add to dry ingredients. Beat with an electric mixer on low until just combined. Add hot coffee. Beat on medium speed for 2 minutes.
- 4.
Divide batter evenly into prepared pans. Bake for 24 to 29 minutes or until toothpick inserted near centers comes out clean. Cool cake in pans for 10 minutes. Run a thin metal spatula or knife around edges of each cake pan. Invert each cake onto a wire rack; remove pan and parchment paper. Cool completely on wire racks.
- 5.
For frosting, beat powdered sugar, softened butter, baking cocoa, vanilla, and salt in a large mixing bowl with an electric mixer on low until combined. Gradually beat in milk until combined. Beat on high for 5 minutes or until light and fluffy.
- 6.
To assemble, place a cake layer on a cake plate. Spread 1/2 cup frosting on top. Repeat with second layer, spreading 1/2 cup frosting on top. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until ready to serve. Let stand at room temperature for 30 minutes before serving. Garnish with chocolate curls. Cover and store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 480, FatContent 21g, SaturatedFatContent 9g, TransFatContent 0.5g, CholesterolContent 55mg, SodiumContent 410mg, CarbohydrateContent 73g, FiberContent 3g, SugarContent 56g, ProteinContent 5g
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