Ingredients: |
Ingredients: Cake:
1-3/4 C water
1 Tbsp instant espresso
1 C unsweetened cocoa powder
2-1/4 C sifted all-purpose flour
1-1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 C unsalted butter, room temperature
2 C firmly packed dark brown sugar
2 large eggs
2 large egg yolks
Frosting:
2 vanilla beans, split lengthwise
1-1/4 C whipping cream
1/2 C sugar
4 large egg yolks
1/8 tsp salt
1 lb bittersweet chocolate, finely chopped
3/4 C unsalted butter, cut into pieces, room temperature
1/2 C Lyles Golden syrup
1/4 C sour cream
|
Directions: |
Directions:For cake:
Preheat oven to 350º. Lightly butter three 9-inch cake pans with 1-3/4 inch-high sides. Line pan bottoms with waxed paper rounds. Butter paper.
Bring water and coffee powder to boil in a heavy saucepan. Remove from heat. Add cocoa and whist until smooth. Cool completely.
Sift flour, baking powder, baking soda, and salt into medium bowl. Using an electric mixer, beat butter in large bowl until fluffy. Add sugar in 4 additions, beating well after each addition and scraping down sides of bowl occasionally. Add eggs and yolks 1 at a time, beating just to blend after each addition. Using a rubber spatula, mix dry ingredients into butter mixture alternately with cocoa mixture, beginning and ending with dry ingredients. Divide batter evenly among prepared pans. Bake until a toothpick inserted into centers comes out clean, about 23 minutes. Cool cakes in pans on racks 10 minutes. Turn out onto racks. Peel off waxed paper; cool completely. (Can be prepared 1 day ahead.)
For frosting: Carefully scrape seeds from vanilla beans into heavy large saucepans. Add cream, sugar, yolks, and salt and blend well. Stir over medium-low heat until custard thickens and leaves path on back of spoon when a finger is drawn across about 7 minutes. DO NOT BOIL. Mix in chocolate, butter and corn syrup. Mix in sour cream. Transfer frosting to bowl and refrigerate until spreadable, stirring occasionally, about 1 hour.
Place 1 cake layer on platter. Spread 1 cup frosting over. Repeat with the second and third cake layer. Spread remaining frosting over top and sides of the cake, swirling decoratively. (Can be made one day ahead)
Sprinkle white and milk chocolate shavings thickly over top of the cake. |
This recipe for Triple Layer Devil's Food Cake is from