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Baking is Science for Hungry People: Triple-Chocolate Cake

Hello again baking friends!

I have become a baking fiend again in recent weeks, as I’m sure you can tell, so hope you enjoy this latest adventure I made in the kitchen!

This past weekend, my Aunt was visiting from Michigan for her 60th birthday! She doesn’t look a day over 40, though, so of course my brother found this great card that said “Happy 40th Birthday!” on it from us – she loved it!

I had asked what her favorite type of cake is, after much debate with my parents about it — and her response was “chocolate – and more chocolate!”. So I set out trying to find a good recipe to make her birthday request extra yummy. I wanted to create a Triple-Chocolate Cake for her!

Triple Chocolate Cake!

So I decided upon a recipe based from the Food Network Kitchens’ Decadent Chocolate Cake, and further plotted on making a homemade Chocolate Ganache Frosting, with a drizzle on top of Tastefully Simple’s Amazing Amaretto Chocolate Sauce (truly is amazing).

So here goes for the way I made it.

I preheated the oven to 325, and greased an 8-inch round pan, 2 mini fluted pans, and 3 mini-round pans.

Next, in a large bowl, I whisked together 2 cups flour, 1 1/3 cups sugar, 2 teaspoons baking powder, 1 teaspoon baking soda (should’ve been 1/2 but it came flying out of the box!), 1/2 teaspoon allspice, 1/2 teaspoon cinammon, and 3/4 teaspoon salt, until completely mixed.

In a small bowl, mix together 1 cup unsweetened cocoa powder (I didn’t use espresso powder),  1/2 cup boiling water and 1 tablespoon vanilla extract.

In another small bowl, whisk together 1 cup lowfat Greek yogurt (I used vanilla flavored), 1/2 cup lowfat milk, 1/3 cup corn oil, 1 large egg, 1 large egg white, and mix until well blended. Mix in the cocoa mixture until fully blended together.

Gradually add in the cocoa mix to the flour, mixing continuously until fully incorporated. Pour the batter into the pans, but not to the top, then place in the center of the oven (mini pans on a cookie sheet!), and bake for 42 minutes. Yes, that is a random time, but they came out perfectly! Yay!

While your cakes are baking, you can now make your ganache frosting!

First, get your chocolate melting in a double boiler (or an improvised one of 2 pans, like I use!). Put in 3 squares each bittersweet and semi-sweet chocolate, and 1/3 cup of unsalted butter. Let this sit over medium heat, stirring occasionally, until everything is completely melted and stirred together well.

While that is working, take 3 cups of powdered sugar, 1/8 cup cocoa powder, and 1/4 teaspoon of salt and whisk together until fully incorporated. Add 1 cup milk, 3 teaspoons Amaretto Disaronno and 1 1/2 teaspoons vanilla extract and stir until fully combined. This will be more liquid then thick at this point. Which is what you want.

Once the chocolate is fully melted in the double boiler, add it to the powdered sugar mixture, and stir until fully mixed. Mix it about 3 minutes more. Trust me on this, it’s worth it. Let sit 10-15 minutes until starts to thicken.

Once your cakes are done, let them cool in the pans about 10 minutes, then put them on serving plates or wax paper to cool another 10 minutes. Once this is done, pour the ganache over top of them – or you can dip the tops if you have mini cakes, as they are small and easy to hold onto for this process! Set aside and let sit about 10 minutes until ‘frosting’ firms up. Then drizzle or drop dollops of the Amazing Amaretto Chocolate Sauce on top of the mini cakes, and across the big cake.

If you have extra Ganache, like I did, you can also dip in fruit, pretzels and other assorted goodies and let them cool on the wax paper as well!

If you’re feeling really frisky, you could add Crème Fraiche or Whipped Cream or Cool Whip on top of the cakes as well!

Voilà, ready to enjoy!

Mini cakes and ganache-dipped pretzels – mmm!

Once it’s cut open, it’s anyone’s treat!

Until next time, hope you enjoy this cake, or at least the look of it, and have a great week!

Craft you later,
Beth

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