Trio of Chocolate Cake

I welcome any opportunity to create something in my kitchen, but I especially love creating birthday cakes for my family.  Each family member likes something different, and it is fun to mix and match flavors and techniques to create something that they will like.  My little brother is home for Christmas, and just in time for his birthday!  Enter sister with the birthday cake (that would be me). 

The cake has a nice chocolate flavor and is incredibly moist.  This is my go-to chocolate cake recipe (you are lucky that I am sharing!).  The pastry cream is a nice departure from a heavy ganache or frosting based filling.  The frosting provides a nice contrast to all the chocolate going on.  Not that there is anything wrong with lots of chocolate going on, the white chocolate just gives it a new dimension.  And yummy, too!

Trio of Chocolate Cake

Dark Chocolate Cake:
2 1/4 cups all-purpose flour
1/2 cup special dark cocoa powder
1/2 cup black cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2 1/2 ounces unsweetened chocolate, coarsely chopped
1 cup milk
1 1/4 cups hot water
2 eggs
1 cup mayonnaise
1 1/2 teaspoons vanilla extract
2 1/4 cups sugar

Chocolate Pastry Cream Filling:
1 cup + 2 Tablespoons milk

2 egg yolks

1/3 cups sugar

2 Tablespoons cornstarch

2 Tablespoons flour

1 Tablespoons vanilla extract

1 1/2 ounces semisweet chocolate, melted

1/2 ounce unsweetened chocolate, melted

White Hot Chocolate Frosting:

1/2 cup vegetable shortening

1/2 cup (1 stick) butter, softened

1 teaspoon vanilla extract
Pinch of salt

4 cups powdered sugar (approximately 1 lb.)

2 to 4 Tablespoons white hot chocolate (or milk if you don't have the hot chocolate)

For the cakes:  Preheat oven to 350F. Grease the bottom and sides of three 9-inch round cake pans. Line the bottom of each pan with parchment paper, and grease the paper. In a small bowl, sift together the flour, cocoa powders, baking soda, baking powder, and salt.  Set aside.  Place the chopped chocolate in a medium bowl.  Bring the milk to a simmer, then pour over the chocolate.  Let stand for one minute, then stir until smooth.  Stir the hot water into the chocolate mixture and let cool slightly.  In a large bowl, beat together the eggs, mayonnaise, and vanilla until well blended.  Gradually beat in the sugar.  Add the dry ingredients and the chocolate liquid mixture alternately in three additions, beating until smooth and fully incorporated.  Divide the batter equally among the three pans.

Bake the cakes for 25 minutes, or until a toothpick inserted into center comes out clean.  Let cakes cool in the pans on cooling racks for 10-15 minutes. Carefully turn out cakes and peel off the paper lining.  Set right side up on cooling racks and let cool completely.

For the Chocolate Pastry Cream:  Bring 1 cup of the milk to a boil.  Beat the egg yolks with the sugar and remaining 2 tablespoons of milk.  Whisk until smooth.  Add cornstarch and flour and stir until combined.  Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.  Cook over medium heat, stirring constantly until mixture boils and thickens.  Reduce the heat to low and stir for 2 minutes longer, then remove from the heat.  Stir in the vanilla and melted chocolates.  Pour the pastry cream into a shallow bowl, and cover with plastic wrap.  Let the plastic wrap touch the surface of the pastry cream to prevent a skin from forming.  Cool to room temperature, then refrigerate for 2 hours or overnight. 

For the White Hot Chocolate Frosting:  In a large bowl, combine shortening, butter,vanilla extract, and salt, and beat until well blended.  Add the powdered sugar one cup at a time, beating well after each addition.  When all the powdered sugar is incorporated, add 2 tablespoons (adding more as needed for desired consistency), and beat well on high until light and fluffy.

To assemble:  Place one cake layer upside-down on a cake plate.  Spread with half of the pastry cream, then top with a second cake layer.  Spread this cake layer with the rest of the pastry cream, then place the last cake layer on top.  Frost the top and sides of the cake with white hot chocolate frosting, and decorate as desired.  Makes a 9-inch triple layer cake, 16 servings.

Enjoy!  -Cardamommy