Triple Chocolate Cake
Chocolate-induced coma forthcoming...
Cooking Instructions
- 1
Prepare the chocolate lace the night before the day that the cake is to be prepared. On wax paper, outline your design.
- 2
I cut up the chocolate into very small pieces to minimize the melting time.
- 3
Melt the white chocolate using a double-broiler.
- 4
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 didn't 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
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
Don't 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
Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
- 12
Frost the outside of the cake.
- 13
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
Refrigerate for 15+ minutes to help everything set in place and serve :)
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