UPDATE! The winner of the orange Kitchenaid set is Patricia Wojnar Crowley and the winner of the purple Kitchenaid measuring cups and spoons is Shanna Polishedaway Beam. They’ve been contacted by e-mail. Thanks everyone who has entered the giveaway and joined me in celebrating my one year blogiversary!
We have hit the one year mark for Cookie Dough and Oven Mitt. I cannot believe how much I have learned and still have to learn with this food blogging business. When I first started, I literally had no idea what I was getting myself into. I did however know that I loved baking and wanted to document and share everything I’ve done.
I’ve realized I need to work a bit harder at the social media aspect of blogging, but this baking and eating bit, I’m an expert at. One year ago today, I was knee deep in trying desperately to figure out what to do after I purchased my hosting and domain. Not today though, because I’m knee deep in triple chocolate cake.
As you can see, we have three layers of chocolate. A moist, dark chocolate cake, milk chocolate ganache, and a chocolate swiss meringue buttercream. My favorite part of the cake is the milk chocolate ganache. Gooey, creamy, and milk freaking chocolate. It’s heaven.
I had a cute purple birthday candle to go on top of my cake, but my toddler dropped it before it even had a chance. That’s life with a little guy. There are a lot of casualties ..I mean “accidents” during a day’s time. Like yesterday, I was in the sun room trying to capture a good picture and I walk into the kitchen to see a line of salt leading into the living room and then into the bathroom. He was even nice enough to salt the dog’s food. It happens.
I couldn’t think of what kind of cake I wanted to make for this very special occasion. I wanted something so rich and decadent that you could possibly gain an extra chin just looking at it. I think I can safely say that I’ve outdone myself on this triple decadent chocolate cake. Loads of chocolate and calories.. check. An extra chin.. check! Yep, I’m giving myself a pat on the back.
This recipe is for days, so let’s get cracking on it.
- ¾ cup (1½ sticks) salted butter, cubed
- 1 cup boiling water
- 2 T. vegetable oil
- ¾ cup Hershey's special dark cocoa powder
- 1 cup sour cream
- 2 tsp. vanilla
- 2 eggs, lightly beaten
- 2 cups cake flour
- 1 + ½ cups granulated sugar
- 1 + ½ tsp. baking soda
- ½ tsp. baking powder
- 3 cups ( 1 + ½ 11.5 oz bags) Ghirardelli milk chocolate chips
- 1 + ½ cups heavy cream
- 4 egg whites
- 1 cup granulated sugar
- 1 cup (2 sticks) salted butter, room temperature
- ½ cup shortening, butter flavored
- 1 T. vanilla
- 1 cup of the milk chococlate ganache
- Preheat oven to 350 degrees. Spray two 9 inch round cake pans with nonstick cooking spray. Place a square of parchment paper in the middle of the pan and spray the tops of the parchment paper.
- In a microwave-safe medium bowl, add in the water and butter. Microwave for 2 and half minutes.
- Add in the vegetable oil and cocoa powder and whisk until smooth.
- Add in sour cream and vanilla and continue to whisk until the sour cream in incorporated.
- In a separate bowl, add in cake flour, sugar, baking soda, and baking powder. Whisk until combined.
- Pour the cocoa mixture in with the dry ingredients. Add in the lightly beaten eggs. I add the eggs now because I don't want them to cook in the hot cocoa mixture. Whisk until everything is combined. Try to whisk out most of the lumps.
- Divide the batter into the two 9 inch cake pans. I wrapped my pans with Wilton's even bake strips.
- Bake for 30 minutes or until they're done. Place a toothpick in the center of the cake and if it comes out clean or with moist crumbs it's done.
- Let the cake cool in the pan for about 15 minutes and then turn onto a cooling rack to finish cooling.
- In a medium microwave-safe bowl, add in chocolate chips and heavy cream. Microwave 45 seconds and mix with spatula. Repeat until the ganache is smooth and completely melted. Place in the fridge for 2-3 hours until the ganache hardens.
- In a double boiler, add the egg whites and granulated sugar.
- Stir until the sugar is dissolved. This is when the egg whites reach about 150 degrees.
- Pour into the stand mixer bowl, and whip with a whisk attachment on high. The meringue needs to come to stiff peaks. If you turn the whisk upside down and the peak stands straight up, you've reached the stiff peak stage.
- Add all at once the shortening and butter. Beat until it all comes together. It will thicken up at this point. If the mixture looks like it curdled, keep mixing. It will come back together.
- Add the vanilla and 1 cup of the prepared milk chocolate ganache. Mix until combined.
- The frosting should be thick and creamy. If it looks separated, keep mixing. It will come back together.
- On the first layer of cake, make a dam with the chocolate buttercream. I used a piping bag and a coupler to achieve this.
- Fill the cake with the rest of the milk chocolate ganache. Spread the ganache so it's even.
- Add on the top layer of the cake and use the spatula to go around the dam to smooth it out.
- Spread the buttercream over the cake until you have the desired effect.
- Store in the fridge.
Today, for my 1 year blogiversary, I wanted to do a giveaway. You can win these!
3 Kitchenaid mixing bowls, a spoon spatula, measuring cups, and measuring spoons. I always get sad when I don’t win a giveaway and I fell in love with these other measuring cups.. so I’m also giving away these!
A set of Kitchenaid measuring cups and spoons to another person. Yep, two winners. Aren’t they gorgeous? I secretly wanted to keep them for myself, but I didn’t!
The giveaway ends March 28th at midnight. It’s open to anyone in the United States and who is over the age of 18 or has parental consent. By entering, you agree to these terms. Two winners will be selected randomly and I will announce the winners on this post and also e-mail them. Good luck!