6/21/07

Three Layer Chocolate Cake

I was going to make this cake today for my father in law, but at the last minute decided to make my old 'standby' chocolate cake that I make with mayonnaise I knew it would turn out, I knew what it tastes like and I didn't have time for any 're-do's' if I didn't care for it. I'm not sure where I got this one, it's one of those 'typical' recipes like a million others except this one has 'crumbs' that come from baking cupcakes with the layer cake. I don't usually make my chocolate cake with brown sugar so I'm saving this one for a later time when I can try it on my family first!

Three Layer Chocolate Crumb Cake


3 1/3 c cake flour
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
1 1/2 c unsalted butter
3 1/3 c light brown sugar
4 eggs
4 oz unsweetened chocolate, melted, cooled slightly
1 c buttermilk
1 c boiling water
1 T vanilla

Frosting

2 3/4 c milk chocolate chips
1/2 c unsalted butter
1 c sour cream
1 1/2 t vanilla
1/4 t salt
1 lb. powdered sugar


Preheat oven to 375 degrees. Grease 3 round cake pans. Line 4 standard cupcake cups with paper liners. Combine first four dry ingredients in bowl. Beat together butter and brown sugar in bowl until combined. Then increase speed and beat until creamy. Add eggs, beat well. Beat in chocolate. Add flour mixture alternately with buttermilk to egg mixture, beat well. Beat in boiling water and vanilla until smooth.

Pour 3 2/3 cups batter into each cake pan. Divide remaining batter among cupcake cups. Bake 20 min. for cupcakes and 35 min. for cake layers or until done. Let cupcakes cool in pans 5 min. Unmold. Cool layers in pans 15 min. Invert.

For the frosting - Melt chocolate chips in saucepan until smooth. Let cool 15 min. Beat butter and chocolate in bowl until creamy. Blend in sour cream, vanilla, and salt. Beat in confectioners sugar until smooth and spreadable. Tear cupcakes into pieces. Coarsely grind in food processor. Place 1 cake layer onto serving platter. Spread top with 1 cup frosting. Add second layer, spread with 1 cup frosting. Top with third layer, spread thin layer of frosting around sides and top of cake. Reserve 1 cup frosting for top. Frost side with remaining frosting, sprinkle with crumbs. Repeat until entire side is covered with crumbs. Frost top with reserved frosting.

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