You will have to put a bit more elbow juice with this one !! but so so worth it !!!
My three Layers Cake also has three main parts! To make it as simple as possible i divided the recipe in the following sections;
Chocolate Cakes, Chocolate Mousse Filling & Cream Cheese Frosting
Serving : 24 (1 cake)
Prep : 1h / bake: 35mins & chill: 30 mins / Total : 2h05
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder homemade or store-bought
1 cup milk buttermilk, almond, or coconut milk
1/2 cup vegetable oil canola oil, or melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
3 tablespoons unsalted butter
6 ounces semisweet chocolate, best quality
3 large eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
1/2 cup 1 stick unsalted butter softened
8 oz cream cheese softened brick-style, not spreadable
1 teaspoon vanilla extract
1/4 teaspoon salt
3 1/2 cups powdered sugar
1/2 cup natural cocoa powder
1-Combine the butter and cream cheese in a large bowl and, using an electric mixer or a stand mixer to beat until creamy, well-combined, and lump-free.
2-Add vanilla extract and salt and stir well to combine.
3-With mixer on low, gradually add powdered sugar until completely combined.
4-Add cocoa powder and beat until well-incorporated into the frosting
Haven’t seen enough? Much more details in my highlights!!! Simply click on the link below for step by steps !https://www.instagram.com/chloescravingsig
1-Preheat oven to 350º F. Prepare three 9-inch cake pans by buttering them all around! I also like to add parchment paper on the bottom to make sure they do not stick.
2-Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl and whisk together.
3-Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
4-Reduce speed and carefully add boiling water to the cake batter until well combined.
5-Distribute cake batter evenly between the three prepared cake pans. Bake for 25-30 minutes, until a toothpick inserted in the center of the chocolate cake comes out clean.
6-While the cakes are baking, start on the Chocolate mousse because it will need time to set in the fridge.
7-Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
1-Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl.
2-Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate nearly completely melted.
3-Stir, allowing the residual heat in the bowl to melt the chocolate completely.
4-Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
5-In a separate bowl , beat the egg whites on medium-high speed until foamy.
6-Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second).
7-Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form.
8-Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
9-In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up.
10-Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks.
11-Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don’t mix any more than necessary.
12-Cover, and chill until set, at least 2 hours.
Haven’t seen enough? Much more details in my highlights!!! Simply click on the link below for step by steps !