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Categories:
flour cocoa baking soda kosher salt unsalted butter light brown sugar sugar eggs vanilla buttermilk sour cream coffee chocolates chocolate chips heavy cream light corn syrup vanilla unsalted butter
Viewed: 17 - Published at: 6 years agoIngredients
- 3 1/2 cups all-purpose flour
- 2 cups good cocoa powder
- 1 tablespoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/3 cups light brown sugar, lightly packed
- 1 1/3 cups granulated sugar
- 4 extra-large eggs, at room temperature
- 4 teaspoons pure vanilla extract
- 2 cups buttermilk, at room temperature
- 1 cup sour cream, at room temperature
- 1/4 cup brewed coffee
- Candy-coated chocolates, such as M&M's, for decorating
- 24 ounces semisweet chocolate chips
- 1 1/2 cups heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
Method
- Preheat the oven to 350 degrees F.
- Butter one 4 x 3-inch round cake pan, one 6 x 3-inch round cake pan and one 8 x 3-inch round cake pan.
- Line the bottoms with parchment paper, and butter and flour the pans.
- Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes.
- Add the eggs and vanilla and mix well.
- Combine the buttermilk, sour cream, and coffee.
- On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture.
- Mix the batter only until blended.
- Divide the batter between the three pans and smooth the tops with a spatula.
- Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
- For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
- Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Place a dollop of the frosting on a serving plate to hold the bottom cake layer in place.
- Place the 8-inch cake on the plate, flat side up.
- Frost the top and sides of that layer.
- Place the 6-inch cake in the center of the top of the 8-inch cake, flat side up, and frost the top and sides.
- Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down, and frost the top and sides.
- Pipe any remaining frosting decoratively around the cake and decorate with the candy-coated chocolates.
