How to make a triple Layer Cake

How to make a Triple Layer Cake

            Triple layer cakes are easier to make than you would think. And they are perfect for big parties and with big eaters. This will also give you the perfect opportunity to get your creative juices flowing with decorating such a thick cake. This recipe will be a chocolate layer cake, so you can always change the flavor to your liking.

What you need for the cake:

1/2 cup cold buttermilk

1 tbsp. instant espresso powder

2 tsp. vanilla extract

1 1/4 cups sugar

1 cup cake flour

6 tbsp. unsweetened cocoa powder

1/2 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

3 eggs

1 stick of unsalted butter

What you need for the frosting and filling:

4 oz. finely chopped white chocolate

6 oz. finely chopped chocolate

4 oz. imported finely chopped milk chocolate

1 cup and 1 tablespoon chilled whipping cream

What to do:

First, we make the cake. Preheat your oven to 350°F. Get three 8-inch-diameter cake pans and butter them all over. Grab some parchment or wax paper and line the bottom. Pour the buttermilk, espresso powder, and vanilla in a bowl and stir until all the powder is completely dissolved.

Sift all the powdered ingredients, including slat, into another bowl. Add three of the eggs and butter into the sifted mixture and beat until smooth and thick. Grab your first mixture with the espresso and add it to your egg mixture. Beat until the mixture is light and fluffy then separate the mixture into the pans.

Next, bake all the cakes for about 20 minutes. Take out the finished cakes and cool on racks for about five minutes. If it is cool to the touch, remove the parchment and keep cooling.

Now, we move on to making the filling and frosting. First, pour all the white and milk chocolate in different bowls. Boil 1 cup of cream and pour three tbsp. of the hot cream into the white chocolate and the same goes for the milk chocolate. Next, add the semisweet chocolate to what’s left of the hot cream in the saucepan and stir. Stir the white chocolate and milk chocolate fillings until smooth. After, chill the mixture until cold but not firm for about 15 minutes.

Now, time to put everything together. Place one layer of cake on a platter. Beat the white chocolate until slightly stiff. Remember to use a handheld mixer. Then spread the filling over the first cake layer. Place the second layer on top of the first one. Add what’s left of the cream, about one tbsp., to the milk chocolate and beat until smooth. Spread the finished filling on the second layer of cake. Finally, place the final layer on top of the second one. Set aside the cake until the semisweet chocolate if firm. This may take about 30 minutes

Spread the semisweet chocolate frosting very thinly over the top and on the sides of the cake. Set aside and let chill for thirty minutes. Spread all the remaining frosting on the cake any way you want it. This is where you get decorative. You can then add all the designs you want or just serve as desired. This is a very easy cake to make and very delicious if done right. It can be served in any occasion you can think of. Enjoy and thank you for reading dear reader!