After asking D's sister what kind of cake she'd like she told me chocolate... From there I searched food blog after food blog for the perfect cake... A bunch of blogs had different recipes from the book, Sky High Cakes: Irresistible Triple-Layer Cakes, I knew the cake had to be from this book! (PS- I ordered the book this past weekend and just got it in the mail last night!!) I read the recipe and kept thinking Mayo?? MAYO?? In a cake?? Trust me it works! This was the most moist and amazing chocolate cake I've ever eaten.. and I DESPISE chocolate cake! Also, if you don't like coffee you won't even know its in this cake, I didn't even taste a hint of coffee.
Here is what one of the layers looked like prior to filling and frosting...
I used a lot of tips from Smitten Kitchen when assembling my cake. This cake took a long time from beginning to calling it done, but most of that time the cake spent in the freezer or fridge. I wanted to pipe frosting along the bottom of the cake but I ran out of frosting! I also had left over crushed Oreos so I patted them onto the sides of the cake so everyone would know Oreos were inside! AND NOW FOR THE FINAL PRODUCT!! WARNING: This cake is not for the faint of heart... or stomach... It is insanely rich!
Triple Chocolate Fudge Cake from Sky High Cakes
- 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.
Here is what one of the layers looked like prior to filling and frosting...
Speaking of filling and frosting....After finding the perfect cake I was at a loss for what type of filling and frosting... After asking K what she liked I went with an Oreo filling.
Oreo Butter cream Frosting
- 2 sticks butter
- 2 t. vanilla
- 1-4 Tbs. Milk or cream
- ~4 cups Powdered Sugar
- Crushed Oreos
Beat butter and vanilla until smooth. Add powdered sugar until combined. Add milk until frosting is right consistency. Add in crushed Oreos (I used half a bag because I wanted it to be really OREO).
MMM.. Oreo frosting... Nothing could be better! I used the Oreo filling between the layers and also used it to crumb coat my cake.
Finally, I needed a frosting for the outside of the cake... I decided to stick with the frosting featured with the Chocolate cake.. The frosting was a Sour Cream Chocolate Frosting..
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.
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