Triple Chocolate Fudge Cake

So Valentines Day is just around the corner, so what better way to celebrate than chocolate!  Chocolate is a girl’s best friend so whether you are alone on Valentines Day (in which case I would eat at least half the cake with a glass of wine and a chick flick) or have a hot date (in which case I would do the exact same thing except maybe the chick flick), this cake won’t disappoint!  The cool thing about this cake is there’s a little surprise once you slice into it-a white chocolate layer between layers which provides an interesting contrast.  With a different filling, icing and cake batter I suggest baking the cake layers a day before and it will make your life a little easier.  And also for those of you who are single or on one of those all so important initial Valentine’s Day dates, this cake might just take it to the next level 🙂

Triple Chocolate Fudge Cake

adapted from Sky High: Irresistible Triple Layer Cakes

  • butter for greasing pans
  • 2 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 ounces unsweetened chocolate, coarsely chopped
  • 1 cup milk
  • 1 1/4 cups hot, strongly brewed coffee
  • 2 eggs
  • 1 cup mayonnaise
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups sugar

White Chocolate Mousse:

  • 4 ounces white chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1 egg white
  • 1 tablespoon sugar

Sour Cream Chocolate Icing:

  • 12 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1 stick unsalted butter
  • 2 tablespoons light corn syrup
  • 1/4 cup half-and-half, at room temperature
  • 1/2 cup sour cream, at room temperature

Heat oven to 350F. Butter bottom and sides of 3 (9-inch) cake pans. Line bottom of pans with parchment or wax paper. Butter top of linings.

For batter, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Put chopped chocolate in heat-proof bowl. Pour milk and coffee on top. Let stand 1 minute. Whisk until smooth. Let mixture cool slightly. With mixer, beat eggs, mayonnaise, and vanilla. Gradually beat in sugar. Add dry ingredients and coffee liquid alternately in 2 or 3 additions, beating until smooth. Divide batter among pans.Bake 25-28 minutes, or until pick inserted in center comes out clean. Let cakes cool in pans on wire racks 10-15 minutes. Unmold cakes. Peel off paper lining and cool completely, 1 hour.

For mousse, melt white chocolate with 1/4 cup cream, whisking until smooth. Remove from heat and cool to room temperature. Beat remaining 3/4 cup heavy cream until soft peaks form. Whip egg white with sugar until fairly stiff peaks form. Fold beaten egg white into white chocolate cream. Then fold in whipped cream.

For sour cream icing, melt chocolate with butter and corn syrup on very low heat. Remove from heat and whisk until smooth. Whisk in half-and-half and sour cream.

Place one cake layer flat-side up on cake stand. Cover top with half the mousse, leaving 1/4 -inch margin around edge. Repeat with second layer. Set third layer on top. Use enough of the icing to thinly cover top and sides. Don’t worry if cake shows through. This layer seals in crumbs. Refrigerate cake 30 minutes to set. Cover cake with remaining icing, swirling with back of spoon or offset spatula.

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