Triple Chocolate Cake

Name: Triple Chocolate Cake
Total time: 7200 s
Yield: 16 servings
Cuisine: American
Ingredients: 2 cups white sugar; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 3/4 cup butter; 1 1/2 cups unsweetened cocoa powder; 5 1/3 cups confectioners' sugar; 2/3 cup milk; 1 teaspoon vanilla extract; 2 Ghirardelli White Chocolate Baking Bar (4 oz)

Rishika Krishna @cook_3772626

San Francisco, CA

Chocolate-induced coma forthcoming...

Rishika Krishna @cook_3772626

San Francisco, CA

Chocolate-induced coma forthcoming...

Saved

Ingredients

2 hrs

16 servings

cake (chocolate)
2 cupswhite sugar
1 3/4 cupsall-purpose flour
3/4 cupunsweetened cocoa powder
1 1/2 teaspoonsbaking soda
1 1/2 teaspoonsbaking powder
1 teaspoonsalt
2eggs
1 cupmilk
1/2 cupvegetable oil
2 teaspoonsvanilla extract
1 cupboiling water
frosting (chocolate buttercream)
3/4 cupbutter
1 1/2 cupsunsweetened cocoa powder
5 1/3 cupsconfectioners' sugar
2/3 cupmilk
1 teaspoonvanilla extract
lace (white chocolate)
2Ghirardelli White Chocolate Baking Bar (4 oz)

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Steps

2 hrs

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 :)