This cake was chose by the Cake Slice Bakers for this months cake. It also happens to be the last cake we are baking as a group from Sky High Cakes. It has been a pleasure baking this from this amazing book, but I look forward to different styles and flavors of cake from our new baking book, Southern Cakes by Nancie McDermott. Tune in next month for that wonderful cake!
Since we are switching to a new baking book, as are also accepting new members to bake along with us. We only bake one cake a month that we all vote on, then blog about it on the 20th. If you're interested in becoming a member (and I hope you are!) you can email Katie at: (appleandspice [AT] hotmail.co.uk) with ‘Cake Slice Member’ as the subject.
On to this fabulous confection-- Triple Chocolate Fudge Cake! Sounds great doesn't it? It consisted of a chocolate mayonnaise cake made with strong coffee and a bit of cinnamon. The mayonnaise serves in place of oil or butter as there are still eggs in this cake. It's filled with a white chocolate mousse and covered in sour cream fudge! So this cake uses cocoa powder, white chocolate, and dark chocolate. Yum!
I made 2 versions of this cake-- a 6-inch triple layer cake and a 9-inch double layer cake from one recipe. The 6-inch cake was a paid order for my boss' husband's birthday. He is a major chocoholic and loved this. The larger cake stayed home with Mr. H and I, but we graciously shared with our neighbors, family and friends. A little went a long way.
I only had one minor problem with this cake and it was the frosting. It wasn't really a problem it just wasn't the consistency I wanted. It makes a loose but fudgy frosting that's supposed to be the consistency of mayonnaise. It was just difficult to spread over the cake so I added about a cup of sifted powdered sugar and a little vanilla to thicken and smooth it out. It became very thick almost immediately so I then added a little milk and called it perfect.
It spread beautifully and I was even able to pipe a simple border on the cakes. A few of you have asked me how I get my cakes so smooth. I use an off-set spatula and a rotating cake stand. I haven't always done it this way though. I just bought the revolving cake stand a couple months ago, but it has made my life so much easier and my cakes so much smoother. I'm in love with it. See look how smooth. Does anyone else get turned on by super smooth frosting? Anyone?
- 2 ¼ cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 ¼ tsp baking soda
- 1 ¼ tsp baking powder
- 1 tsp salt
- ½ tsp ground cinnamon
- 2 ½ ounces unsweetened chocolate, chopped
- 1 cup milk
- 1 ¼ cups hot, strongly brewed coffee
- 2 eggs
- 1 cup mayonnaise (not low fat or fat free)
- 1 ½ tsp vanilla extract
- 2 ¼ cups sugar
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9 inch round cake pans. Line the base of each pan with parchment.
Sift together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.
Put the chocolate in a large heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth. Let the mocha liquid cool slightly.
In a mixer bowl, beat together the eggs, mayonnaise and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide the batter among the 3 prepared pans.
Bake for 25 to 28 minutes, or until a cake tester inserted in the centre comes out almost clean. Let the cakes cool in their pans for 10-15 minutes before un-molding onto a wire rack and carefully peeling off the paper. Leave to cool completely.
NOTE: Do not use salad dressing, Miracle Whip or Lite Mayo. I used Hellman's or Best Foods Real Mayonnaise.
White Chocolate Mousse
- 4 ounces white chocolate, chopped
- 1 cup heavy cream
- 1 egg white
- 1 tbsp sugar
Melt the white chocolate with ¼ cup cream in a double boiler. Whisk until smooth. Remove from the heat and let the white chocolate cream cool to room temperature.
When it has cooled, beat the remaining ¾ cup cream until soft peaks form. In a clean bowl whip the egg white with the sugar until fairly stiff peaks form.
Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream until blended. Be sure not to over mix.
Sour Cream Chocolate Icing
- 12 ounces bittersweet or semi sweet chocolate, chopped
- 1 stick (4 ounces) unsalted butter
- 2 tbsp light corn syrup
- ¼ cup half-and-half at room temperature
- ½ cup sour cream, at room temperature
Melt the chocolate with the butter and corn syrup in a double boiler over barely simmering water. Remove from the heat and whisk until smooth.
Whisk in the half-and-half and sour cream. Use while still soft.
NOTE: This was too soft for me so I added about a cup of sifted powdered sugar, a 1/2 tsp. of vanilla and whisked it together. It was a little thick so I added milk to thin.
Assembly: Place one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half the white chocolate mousse, leaving a ¼ inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the sour cream chocolate icing over the filled cake. Spread all over the sides and top. Don’t worry if some of the cake shows through. This first frosting is to seal in the crumbs, and is known as a crumb coat. Refrigerate the cake for 30 minutes.
After this time cover the cake with the rest of the icing, smoothing it down the sides. It should be the consistency of mayonnaise. Use a palette knife or the back of a spoon to swirl the frosting around the cake.
On to the winner of my giveaway.... lucky number 44!
#44 is fellow Texan, Adele from Simply Delicious! Congratulations Adele. Contact me with your address so I can send your gift out.
And be sure to check out all the other fabulous chocolate cakes from the Cake Slice Bakers!