Triple Chocolate Layer Cake

Triple Chocolate Layer Cake

Photo by mitzzy


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CAKE

  • 1

    cup (250 mL) Regular, 2% or Fat Free Carnation® Evaporated Milk

  • 3

    tbsp (45 mL) vinegar

  • 2

    cups (500 mL) sugar

  • 1

    cup (250 mL) Crisco® All Vegetable Shortening

  • 1

    tsp (5 mL) vanilla

  • 2

    eggs

  • 2⅓

    cups (575 mL) Robin Hood® All Purpose Flour

  • cups (300 mL) cocoa powder

  • 2

    tsp (10 mL) baking powder

  • 1

    tsp (5 mL) baking soda

  • cups (300 mL) strong coffee, hot

  • MILK CHOCOLATE FILLING

  • 1

    cup (250 mL) whipping cream, hot

  • 12

    oz (375 g) milk chocolate, chopped

  • WHITE CHOCOLATE CREAM

  • 1

    cup (250 mL) whipping cream, hot

  • 12

    oz (375 g) white chocolate, chopped

  • GARNISH

  • Chocolate shavings (optional)

Directions

1. Preheat oven to 350ºF (180ºC). Grease 2 - 9” (22cm) cake pans. 2. Combine milk and vinegar. Reserve. Mixture will thicken up. 3. Beat sugar and shortening until combined. Add vanilla and eggs. Beat well. 4. Combine flour, cocoa powder, baking powder and baking soda. Add half the dry mixture to the egg mixture. Add reserved milk mixture. Beat in remaining dry ingredients. Fold in hot coffee. Pour into prepared baking pans. 5. Bake in preheated oven 30 minutes or until a toothpick inserted in center of cakes comes out clean. Cool. FILLINGS 6. Place chopped chocolates in 2 separate heat proof bowls. Pour over hot cream. Let chocolate melt. Stir to combine. With an electric mixer beat white chocolate mixture until cold and it has thickened, about 8-10 minutes. Slice each cake in 2 horizontially. Divide mixture and spread between 3 layers, leaving the top one plain. Repeat procedure with the milk chocolate. Ice top and sides of cake. Refrigerate until ready. Garnish with chocolate shavings if desired. Remove from refrigerator 1 hour before serving.


Nutrition

Facebook Conversations