Saturday, November 13, 2010

Triple Layer Chocolate Cake with Cream Cheese Icing

I'm growing up!! Want to know why?

I finally prefer quality to quantity. I think that's one of the many things you acquire with maturation.

Case(s) in point:
1. I used to own about 15 pairs of jeans that were mediocre (at best). Last week, I splurged on ONE pair of True Religion jeans. Not cheap, but fabulous in every way.
2. I used to be the biggest social butterfly and have about a bajillion friends. Though there are still many people I care about, I tend to run with a few smaller circles these days.
3. I used to eat fat free pudding every day for a treat. A treat? What was I thinking. Now I definitely try to enjoy something that actually tastes like a treat, maybe just not as often.
4. I used to only make baked goods from the box. Brownies, muffins, pancakes, you name it. Now, well, I don't think I have to go into that.

But what a perfect segway into this cake.
I mean. Wow. Are you looking at this thing? It's the motherload of all cakes. All cakes that ever lived!
Remember when I said I run in smaller circles these days? Well wouldn't you know it, two of my best friends have the same birthday. Same day, same year, same same same! How weird. They are now turning 21+3.
They are just my little birthday miracles! And so, because nothing is better than a HUGE birthday cake that is made of sugar (not spice) but everything nice, I wanted something grand.
The Birthday Girl!
This particular cake is Melanie's not Amie's. Sorry boo boo but your Mama is making you red velvet, this I know.
Melanie said, "Well, you know I love cream cheese frosting. Other than that... I mean I like chocolate? But actually if you think of something crazy you want to do just go with it."
Um. Ok!

This cake is quality. Well, it's quantity too, but go with me here. It's not something you throw together last minute. Or at least, I never could.
I did it in stages, and I'm so happy about that. I found it on a site called Bake or Break, and God bless her. A few changes were made and are noted below. Enjoy! Oh and try not to smooosh your face into this baby.

Chocolate Layer Cake
3 cups all-purpose flour
1 & 1/2 teaspoons baking soda
3/4 teaspoon salt
1 & 1/2 cups unsalted butter, softened
1 & 1/2 cups granulated sugar
1 & 1/2 cups firmly packed light brown sugar
6 large eggs, at room temperature
9 ounces unsweetened chocolate, melted
1 & 1/8 cups buttermilk
1 & 1/2 teaspoons vanilla extract

1. Preheat oven to 350°. Grease and lightly flour three 9-inch square baking pans. Line the bottoms with parchment paper.
2. Sift together flour, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, mix butter and sugars until fluffy. Add eggs one at a time, beating well after each. Add chocolate, and mix until well incorporated. Add dry ingredients in three parts, alternating with buttermilk and vanilla. Beat until smooth.
4. Divide batter equally and pour into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Then, remove from pans and cool completely on wire racks.


Cream Cheese Frosting
1 (8 oz) package of cream cheese, softened
1/4 cup butter, softened
2 tsp evaporated milk
4 cups confectioners' sugar
1 tsp vanilla extract
1. In a large bowl combine cream cheese, butter, evaporated milk, and vanilla, Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk. 
2. Spread frosting between cake layers. If necessary, place frosting in refrigerator before spreading onto cake layers.


Chocolate Cream Cheese Frosting
2/3 cup unsalted butter, softened
16 ounces cream cheese, softened
1/2 cup Dutch-process cocoa powder
3 cups sifted confectioners’ sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
Mix butter and cream cheese until smooth. Stir in cocoa powder. Add sugar in three portions, alternating with sour cream. Beat until smooth and creamy. Stir in vanilla extract.

Spread frosting on top and sides of cake. If necessary, place frosting in refrigerator before spreading on cake.

Place frosted cake in refrigerator to allow it to set

14 comments:

Astrid said...

You are such a sweet friend. That cake looks really delicious. Again, you are a genius.

Baking Barrister said...

mmm delicious. i'm embarking on my first layer cake tomorrow (for my own birthday!) and have a question about your frosting. do you think the added liquid in the form of the evaporated milk made it easier to spread? i'm doing cream cheese frosting but I find it unspreadable sometimes.

Yesim said...

looks awesome..

Carolyn said...

Certainly does look like a fantastic cake. Couldn't get THAT out of a box!

Lindsey @ Gingerbread Bagels said...

OH my word does that cake look soooooo good. Seriously I'm drooling right now. I want to eat that whole cake, it's incredible! :)

Dafna said...

Your cake look delicious! Congratulations! :)

TheChocolatePriestess said...

You know, I've never been a fan of cream cheese froasting or filling but I can get behind the chocolate and using better ingredients for special events.

Cookin' Canuck said...

Now THAT is a cake! And you're right - we learn to appreciate quality over quantity much more as we get older (and wiser).

Monet said...

What a fabulous cake. And isn't life richer when we realize that quality is so much more important than quantity? I know that your blog is one of the places I visit because you consistently offer such thoughtful and engaging posts. Thank you for sharing. I hope your week is full of hope and joy.

The Mom Chef said...

You can see how moist it is in these pictures. I don't like chocolate and I want to cut myself off a big piece. Of course, the cream cheese is calling to me. That's what it must be. I love your move from quantity to quality. Bravo.

Mackenzie@The Caramel Cookie said...

Wow! Looks so moist and chocolately!

Drick said...

this is a killer recipe - wow, love it and will love every bite....

Ali said...

As far as cake is concerned, you don't realize how much your palate has changed until you try a bite of boxed cake. There is just no comparison to the real, from-scratch deal.

Rick said...

That looks moist and fantastic but yes, true religion is way to expensive.