I'm a newbie to the whole baking cupcakes and cakes world mania but in a couple of learning and trials, I was able to pull off (i think?!) a 3-tier chocolate cake with choco-butter icing in between layers. The cake I made was from scratch I just followed the procedure on Hershey's "Perfectly Chocolate" Chocolate cake recipe and the icing was from Betty's kitchen program.
Baking was a really messy thing to prepare but the fondness of devouring yourself in chocolates and cakes makes every baking session exciting and (chocolatey) fun!
- 3 c sugar
- 3 c flour
- 1/2 cup of Hershey's cocoa
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 4 eggs
- 2 c milk
- 1 c veg. oil
- 3 tsp vanilla extract
- 1 1/2 c boiling water
- FOR THE ICING
- 2 c icing sugar
- 1/2 butter room temp
- 2 tbsp Hershey's cocoa
- 3/4 semi-sweet choco chips melted
- Betty Crocker Rich and Creamy chocolate frosting
- I adjusted the measurements to achieve the 3-tier layer I wanted*
- Heat oven to 175 c. Grease the baking tin you'll be using with baking spray lined with parchment paper at the bottom.
- Combine all the dry ingredients, set aside.
- Add eggs, milk, oil, vanilla essence, then beat on medium speed.
- Stir in the boiling water (batter will be thin).
- Pour into pans.
- Bake for 20-25 minutes depending on the size of the cake molder you are using. The smaller, the faster it is to get done, the bigger, the longer minutes it'll take to be baked. Do the toothpick test for a more accurate result.
- For the icing:
- Beat the butter on a med speed until a lil fluffy
- Pour in /1 c of icing sugar, slowly beat in with the mixer
- When all is mixed up, pour the remaining icing sugar and rep proc.
- Add cocoa powder and melted choco chips. Beat on high speed for 3 more minutes
- As soon as the cakes were all done, put in a rack and have it cool down for 30 minutes or so. It is important that the cake is no longer hot before you put the frosting or else, the frosting will just melt away.
- Just when everything is cool, cut the whole cake evenly to achieve a 3-piece layer. Add the choco butter frosting by spreading generously on every flap, creating a nice array of evenly daub frosting.
- After layering the cake with the choco-butter frosting in between stripe, you can now coat the whole cake with the chocolate cream, I used Betty crocker's rich and creamy frosting.
- Again, spread it proportionally on top and all over the sides of the cake.
- Dress it however you like, I just used the remaining choco-butter icing to write the name of my husband which is 'Dolf'.
|Amount Per Serving||%DV|
|Serving Size 353g|
|Recipe makes 8 servings|
|Calories from Fat 358||33%|
|Total Fat 40.48g||51%|
|Saturated Fat 7.89g||32%|
|Trans Fat 0.7g|
|Total Carbs 167.38g||45%|
|Dietary Fiber 3.5g||12%|