Gifting Day 1: Triple Dark Chocolate Cake

 This cake is truly a special occasion cake and would make a jaw dropping Christmas present for the chocoholic in your life. It does require time and attention (there are multiple steps), but the results are well worth it. 

Consider gifting it with the following verse:
"For unto you is born this day in the city of David a Saviour, which is Christ the Lord." Luke 2:11 (KJV)

Ingredients for the cake: 

1 cup granulated sugar  

¾ cup packed light brown sugar 

⅓ cup vegetable oil 

2 large eggs 

¾ teaspoon instant coffee granules 

3 tablespoons hot water 

¾ cup buttermilk½ teaspoon vanilla extract 

1½ cups all-purpose flour 

1 cup Dutch-processed cocoa powder 

¾ teaspoon baking soda 

1 teaspoon baking powder 

¼ teaspoon table salt

Simple syrup:

¼ cup granulated sugar 

¼ cup water 

1 teaspoon rum (optional)

Buttercream:

1 cup + 2 tablespoons unsalted butter 

4 cups powdered sugar 

1 cup Dutch-processed cocoa powder 

2 teaspoons vanilla extract 

½ cup heavy whipping cream 

pinch of salt

Ganache:

3 ounces dark chocolate 
⅓ cup heavy whipping cream

Decoration: Pre-made chocolate truffles

 
Preheat oven to 350 degrees. Line the bottom of three 7-inch springform pans with baking parchment and butter the sides and dust with cocoa powder; or butter the entire pan, and dust the sides and bottom with cocoa powder. Position a baking rack in the center of the oven. Have three mixing bowls handy. In a large one, cream together the sugars, oil and eggs. In the second bowl, dissolve coffee in hot water, then add the buttermilk and vanilla and stir together. In the third bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients and coffee mixture to the egg mixture. Stir until combined. Divide the batter evenly among the three pans, then bake for 25-28 minutes, or until tester comes out clean, or center springs back to the touch. Cool in the pans until room temperature.

The syrup: Make a simple syrup by combining the sugar and water in a sauce pan and stir over low heat until the sugar dissolves. Pour the syrup into a heat safe measuring cup or mug and allow it to cool to room temperature. Once cooled, stir in the rum (optional). The purpose of the syrup is to keep the cakes moist.

The buttercream: Using a stand mixer or hand mixer, beat butter until smooth and fluffy. Be sure to scrape down sides of the bowl. Gradually add powdered sugar, cocoa powder, vanilla, and cream, and mix until well incorporated and the butter cream is smooth.

Assembly: Position the first cake layer onto your serving vessel, and brush the cake with syrup. Then cover the top with buttercream (approximately 1 cup), spreading it to the edges. Place the second cake layer on top and repeat the application of syrup and buttercream. Place the third layer on and brush with syrup. Then frost the entire cake with the remaining buttercream. You are going for a “naked” affect, so apply the frosting thinly, smoothing out the sides with cake layers showing through the frosting. You’ll need to reserve some buttercream to pipe on the top after the ganache has been applied. Place the cake in the fridge to chill thoroughly for at least one hour. 

Once the cake has chilled, in a small saucepan combine chocolate and cream and stir over low heat just until melted. The mixture should be smooth and pourable (you will not use all of it). Pour some of the ganache on top of the cake and spread evenly over the top, and gently push over the sides using an offset spatula, creating a drip effect. Refrigerate the cake again until the ganache sets. Once it has set, place the reserved buttercream in a piping bag with a circular tip, and pipe dollops of buttercream around the edge.  Place the pre-made chocolate truffles on top of each dollop.

Refrigerate again until ready to gift. 

(Photo by Angela Schade Henry. This recipe has been adapted from The Tough Cookie baking blog as posted on Pinterest) https://thetoughcookie.com/)