Chocolate Quintet Cake

(Kelsey’s note: the chocolate cake insisted on writing his own post today. I would have resisted, but I was too busy eating rich, moist, over-the-top chocolatey cake and falling into a deep, sugar-induced coma that I couldn’t think straight. I apologize if he says anything… strange.)

best ever rich chocolate cake overload

Hey there. Thanks for stopping by. I know there are a lot of cakes out there, and you have plenty of options, so I appreciate you taking the time to figure out if we could be right for each other. You’re probably used to fairly normal chocolate cakes by now, but I assure you that I am not your average cake. If you give me a chance, I’ll help you bring some excitement back into your life. A little fudge, some ganache, chocolate garnishes – just to keep life interesting, you know? Some of us try to push the boundaries a bit. Maybe we could push boundaries together?

chocolate garnishes decorations

I guess I should tell you a bit about me. My favorite color is brown, but I couldn’t possibly pick a favorite shade. I prefer cooler climates, since the heat makes me feel like I’m melting. I’m super rich, and there’s a lot of me to go around. There’s never a dull moment with me: I’m the total opposite of dry. All I need is a tall, cool glass of milk to make my life complete.

rich chocolate cake

I’ll give you some of my specifics, and then let’s get back to discussing how we could be so good together… 

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MY FAVORITE CHOCOLATE CAKE

From Smitten Kitchen, originally from Sky High: Irresistible Triple-Layer Cakes

2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 tbsp. distilled white vinegar

1 tsp. vanilla extract

2 large eggs

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CHOCOLATE FUDGE FILLING

Halved from Annie’s Eats, which she adapted from David Lebovitz

6 oz. bittersweet or semisweet chocolate, chopped

1 1/2 tbsp. light corn syrup

2 1/4 tbsp. unsalted butter

3/4 cup heavy cream

(+ powdered sugar if you have consistency issues like I did)

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CHOCOLATE FROSTING

Adapted from Cathy Lowe on the Food Network

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 1/2 sticks unsalted butter, softened to room temperature

3-4 tbsp. heavy cream

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CHOCOLATE GANACHE

Adapted from Smitten Kitchen, originally from Sky High: Irresistible Triple-Layer Cakes

10 oz semisweet chocolate, coarsely chopped (or a bag of chocolate chips)

2 tbsp. light corn syrup

1/2 cup heavy cream

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CHOCOLATE GARNISHES

Inspired by How To Cook That (← this link takes you to her fascinating YouTube video on making chocolate garnishes)

6 oz milk chocolate (or any kind of chocolate)

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Overview:

Make the cake; while it’s in the oven, make the chocolate fudge filling. Put the filling in the refrigerator. Make the chocolate garnishes and put these in the refrigerator. At some point, the cake will come out of the oven. After letting it cool on the counter for a bit, stick it in the refrigerator/freezer. {about 1-2 hours later} When the fudge filling is thick and the cakes are completely cool, whip up the chocolate frosting and assemble everything. Stick the cake in the refrigerator while you make the chocolate ganache. Remove the cake to pour the ganache over the top and down the sides. Finish off with the chocolate garnishes and refrigerate until about an hour before you serve the cake.

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Directions to make the cake:

1. Preheat the oven to 350 degrees F. Grease the bottoms and sides of three 8 or 9-inch round cakepans, line the bottom with circles of parchment or waxed paper, and grease the paper.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the oil and sour cream; whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well-mixed. Pour into the prepared cake pans, dividing evenly among all three.

3. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. Put the cakes in the freezer for at least half an hour before you frost them.

Directions to make the chocolate fudge filling:

1. Combine the chocolate, corn syrup, and butter in a heat-safe bowl. Set aside.

2. Heat the cream on the stove until it begins to boil. Remove from the heat and pour over the chocolate mix. Let sit for 1 minute and then stir until smooth and there are no lumps remaining.

3. Refrigerate for at least 2 hours, removing every 15-30 minutes to stir (to make sure it cools evenly).

*Note: my filling never thickened up, which I think might be because I removed the cream from the heat too soon. If you have this issue, too, simply pour the chilled chocolate mix in a bowl and beat in powdered sugar until it becomes filling-consistency: thick, fluffy, and holds its shape.

Directions to make the chocolate garnishes:

1. Lay wax paper down on a moveable flat surface (cookie sheets, cutting boards, etc.).

2. Place chocolate in a microwave-safe plastic bowl (not glass). Microwave in 10-second bursts, stirring after every burst. Between 3-5 rounds, you should be able to stir until smooth; you can microwave for additional 5-second bursts once it’s smooth, but do not over-heat! You want the chocolate to stay “in temper” as much as possible. This video by How To Cook That provides a fantastic tutorial for this process (note that I used chocolate chips instead of chocolate shavings; it still worked).

3. Put the chocolate in a plastic bag and snip off just the tip (don’t cut off too much). Pipe whatever designs you want on the wax paper, making sure to add a thick “stem” to the bottom that will stick in the cake and hold the design up. Put chocolate garnishes in the refrigerator to harden up.

Directions to make the chocolate frosting:

1. Whisk together the powdered sugar and cocoa powder. Set aside.

2. In a separate bowl, beat together the butter and 1 cup of the sugar mix. Beat in 1 tbsp. of cream and 1 more cup of the sugar mix; repeat until all the sugar is incorporated. Scrape down the sides of the bowl and beat until fluffy. Add more cream or powdered sugar if needed to bring the frosting to a good spreading consistency.

Directions to make the chocolate ganache:

*Make this once your cake is already assembled — see below!*

1. Combine the chocolate and corn syrup in a microwave-safe bowl and heat in 15-second bursts, stirring each time until it’s smooth and all the chocolate is melted. Whisk in the heavy cream and stir until completely smooth.

2. Pour over the top of your frosted cake, and gently push small sections of the chocolate off the top so it drips down the sides in long lines.

Assemble the cake:

1. Place strips of wax paper in a circle on your cake stand or plate. Place one of the cake rounds down so that the strips are sitting just underneath the edges of the cake and sticking out (to catch drips and keep your plate pretty).

2. Slather half of the fudge filling on top of the cake round. Make sure you push it all the way to the edges and spread it evenly. Place a second cake round, top down, on top of the filling. Slather the remaining fudge filling on this cake and top with the third, and final, cake round.

3. Crumb coat the entire outside of the cake. Put the cake in the fridge for 10 minutes. Remove and generously coat the entire cake in frosting.

4. Make the chocolate ganache. While it’s still warm, pour over top of the cake and gently push sections off the side of the cake so it dribbles down. You can either pour this over the entire top of the cake (in which case, use all the ganache), or just on the outer rim like I did (use about 3/4 of the ganache). I used an offset spatula to smooth it into a pretty ring.

5. Carefully stick the chocolate garnishes into your cake. Refrigerate until an hour before you wish to serve the cake. When you cut this cake, it’s especially important to wipe the knife clean after each slice because all the different types of chocolate will stick to your knife and make it difficult to cut pretty, non-mangled slices.

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Are you still with me? Good. Because you’ll find that there’s even more to me once you take the time to get to know me. Underneath my shell, I’m bursting with different layers, flavors, and textures. There’s more to me than meets the eye, which is saying a lot considering how I am pretty easy on the eyes…

rich chocolate cake

That said, don’t go thinking I’m some stunningly gorgeous but intellectually-hollow cake. I’m not just a pretty face! I’ve got the brains to match. Just look at this photo of me with books. See how intelligent I am?

rich chocolate cakeI think this might be true love, you and me!

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