Triple Chocolate Layer Cakes

33

Triple Chocolate Layer Cakes

INGREDIENTS:

Chocolate Cake
  • 1 box Pillsbury chocolate cake mix  or your favorite chocolate cake recipe (check recipes here)
  • 1 cup buttermilk
  • ½ cup butter, melted
  • 4 eggs
  • 1 cup chocolate chips
Whipped Cream
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
Chocolate Cream Filling
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • ¼ cup unsweetened cocoa
  • 2 cups powdered sugar
  • 4 tablespoons heavy cream
  • 1 teaspoon vanilla
Chocolate Ganach
  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips
Cake Toppers
  • 8 ounces vanilla CandiQuik or white chocolate
  • ¼ cup chocolate chips
  • ¼ teaspoon shortening
  • 10 Hershey’s Kisses
 33a

DIRECTIONS:

 

Chocolate Cake
  1. Mix chocolate cake mix, buttermilk, melted butter and eggs on medium speed for 2 minutes.
  2. Stir in chocolate chips.
  3. Line a jelly roll pan with a silicone mat or parchment paper.
  4. Pour cake batter into pan and bake at 350 degrees for 11-14 minutes.
  5. Cool for 10 minutes in the pan. Then, turn onto a wire rack and peel off silicone mat or parchment paper.
  6. Allow the cake to cool completely before cutting into twenty 2½ inch circles using a biscuit cutter.
Whipped Cream
  1. Cool mixing bowl and wire whip in fridge or freezer for 15 minutes.
  2. Beat heavy cream, sugar and vanilla until stiff peaks form.
  3. Store in the fridge.
Chocolate Cream Filling
  1. Beat softened cream cheese and softened butter with wire whip on medium speed.
  2. Add cocoa, powdered sugar, heavy cream and vanilla.
  3. Beat until smooth and fluffy.
  4. Gently fold the whipped cream into the chocolate cream filling by hand.
Chocolate Ganache
  1. Bring heavy cream to a boil and pour over chocolate chips.
  2. Allow the mixture to sit for about three minutes and then stir until smooth.
Cake Toppers
  1. Melt vanilla CandiQuik and pour onto a silicone mat. Spread into a thin rectangle.
  2. Melt chocolate chips and shortening and drizzle over white chocolate.
  3. Allow the white chocolate to firm up a bit and cut into circles using a cookie cutter before the white chocolate completely hardens.
Assembly
  1. Spoon chocolate cream filling onto half of the mini chocolate cakes.
  2. Top with the other half of the mini chocolate cakes.
  3. Drizzle chocolate ganache on the top of each cake.
  4. Place a Hershey’s Kiss on each cake and prop a white chocolate cake topper against each Kiss.

 

source : thegunnysack

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