Mile-High Chocolate 3 - Layer Cake

By janetbrawner

With a typically American love of exaggeration, any multilayered cake might be dubbed "mile-high." But watch the expressions when this towering cake is presented, and the name will seem perfectly fitting. Rich and crumbly on the inside and covered with dense frosting, it's a chocolate lover's delight

Ingredients

• For Cake:
• Active Time: 30 Minutes
• Total Time: 3 Hours 5 Minutes
• Yield: Makes one 3-layer, 9-inch cake; serves 10
• RECIPE INGREDIENTS
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 teaspoons baking powder
• 4 oz unsweetened chocolate, coarsely chopped
• 3/4 cup unsalted butter, at room temperature
• 1 3/4 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• For Frosting:
• 2 cups heavy cream
• 15 oz semisweet chocolate, coarsely chopped
• 1/3 cup unsalted butter, at room temperature
• 1 1/2 tablespoons vanilla extract

Details

Servings 3
Preparation time 30mins
Cooking time 185mins
Adapted from cooking.com

Preparation

Step 1

Makes one 3-layer, 9-inch cake; serves 10

DIRECTIONS

Preheat an oven to 350 degrees. Butter three 9-inch cake pans.

FOR CAKE:
1. In a bowl, mix together the flour, baking soda, salt and baking powder. Set aside. In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, melt the chocolate, stirring until smooth. Remove from the heat and let cool to room temperature.

2. In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Then add the cooled chocolate and the vanilla and mix until blended. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk and beginning and ending with the flour.

FOR FROSTING:

1. In a heavy saucepan over high heat, bring the cream to a boil. Remove from the heat and add the chocolate, butter and vanilla, stirring constantly until both the chocolate and butter are melted and the mixture is smooth. Place the pan in the refrigerator and stir every 15 minutes. The frosting will begin to set after about 50 minutes and will be quite thick. Check every 5 minutes near this point for a spreadable consistency. (If the frosting becomes too thick, let stand at room temperature, stirring occasionally, until it softens to a spreadable consistency.)

TO ASSEMBLE:

1. Place 1 cake layer, flat side up, on a 12-inch cake plate. Spread the top with one-fourth of the frosting. Place the second cake layer, flat side up, on top of the first, and flatten gently with your hand. Spread the top of the second layer with one-third of the remaining frosting. Place the third layer, flat side up, on top and again flatten gently. Frost the top and sides of the cake quickly, using all of the remaining frosting. Using a flat-edged knife or icing spatula, make quick movements to create swirls on the top and sides of the cake. Let stand for about 1 hour to set the frosting, then serve at room temperature.

Makes one 3-layer, 9-inch cake; serves 10

Note: (only if you want)
The batter is thick, so I add chocolate chips to it and they don't sink to the bottom. I also put choc chips on top of the icing on top and re-ice on top of the chips. Absolutely wonderful!