Yesterday it snowed all day. Enough that there is still snow on the ground. It was so pretty, so calm. I put a log of wood in the fireplace, turned on some music and started to look for an idea for my dessert for the evening. My friend Catherine was coming over and I felt it would be nice to have chocolate cake and tea for dessert. Plus, it was the first time she was visiting our new home so I wanted it to be special. Cozy food and a fireplace to honour her visit, and what I have declared to be the first day of winter.
Before I tell you more about this triple chocolate cake, I have to shout out the fact that I finally got a KitchenAid mixer for my birthday. It was a gift in-advance from awesome parents who live far away. GAME CHANGER. I am stunned by the amount of time I am saving while baking. I used to do everything with a hand mixer, or even just by hand – not that there is something wrong with that- but holy crap I love this machine.
Back to the triple chocolate cake.
This is a cake my sister taught me to bake, I would say, 7 or 8 years ago. I am not sure where it comes from, but it is DELICIOUS. Like seriously.
First, there is a lot of ingredients but don’t get scared. It is very easy to do. Second, it tastes better if you do it a day in advance. Third: it looks amazing.
This is a cake you could easily prepare for your holiday receptions. It is moist, highlighted by white chocolate truffles topped with wiping cream and chocolate-drizzle. Just indulge: it is loaded with carbs and stuff you don’t like to think about and it’s great. I believe that when you want to treat yourself, just do it. Use butter, use cream, and appreciate each bite. That’s what I mean by this cake being all-inclusive. And it’s worth it!
You will need:
1 ¾ cup of sugar
1 ¾ cup of flour
2 teaspoons of baking soda
1 teaspoon of baking powder
A pinch of salt
5 ounces of dark chocolate, melted in a bowl placed over a pot of boiling water
1 cup of dark coffee, room temperature
¼ cup of vegetable oil
¾ cup of sour cream
1 teaspoon of vanilla extract
6 ounces of white chocolate
¼ cup of butter
¼ cup of 35% cream
2 ounces of milk chocolate, melted
Step 1: In a big bowl, combine the sugar, flour, baking soda, baking powder, salt, melted dark chocolate, coffee, vegetable oil, sour cream and vanilla. Mix until smooth and creamy texture.
Bake in a non-stick springform baking pan between 45 to 50 minutes at 350F.
Let the cake cool for about 10 minutes, and then take it out of the pan. Let it sit for another 10 minutes.
In the meanwhile, melt the white chocolate with the butter and cream in a bowl placed over a pot of boiling water. Let it cool down for 5 minutes once it is melted.
With a wooden spoon, make trench in the cake, in a manner that you will be able to gently pour the melted white chocolate in to the trench (see pictures below).
Cover the cake with some whipping cream. Drizzle melted chocolate over the whipped cream.
Keep the cake in the fridge for several hours before serving. I suggest making it the night before. And then… indulge!