Diet Schmiet! (Diet-Busting Triple Decker Chocolate Behemoth)
23rd Feb 10
DIET-BUSTING TRIPLE DECKER CHOCOLATE BEHEMOTH
(adapted from Hot Chocolate Layer Cake recipe in Fine Cooking)
Serves Many!
CAKE STUFF:
3 x 23cm (9in) cake tins lined with baking paper
150g unsalted butter
¾ cup canola oil
140g dark couverture chocolate, finely chopped
1 cup water
3 cups plain flour
3 cups raw sugar
¾ cup unsweetened cocoa powder
3 large free range eggs, at room temperature
¾ cup buttermilk, at room temperature
1 tablespoon vanilla bean paste
2 ½ teaspoons baking powder
Pinch ground sea salt
ICING/FROSTING STUFF:
600ml (2 ½ cups) cream
75g (6 Tbs.) unsalted butter
1 teaspoon vanilla bean paste
185g dark couverture chocolate, finely chopped
2 cups raw sugar
2 cups unsweetened cocoa powder
½ cup golden syrup
Small pinch ground sea salt
CAKE ACTION:
Preheat oven to 180°C
In a medium sized saucepan combine the butter, oil, chocolate and water.
Heat over medium heat until melted.
In a large bowl whisk together the flour, sugar and cocoa.
Pour the hot chocolate mixture into the sugar mixture and whisk till combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla and baking powder.
Divide the batter evenly in to the 3 pans.
Bake for 35 to 40 minutes until a toothpick inserted in the middle comes out clean
(swap pans around after 20 minutes so they cook evenly).
Cool on racks for 10 minutes before removing from pans.
Remove the baking paper and cool completely.
Once cool cakes can be wrapped in plastic wrap and frozen for 1 month
or you can keep the cake for one day at room temperature.
ICING/FROSTING ACTION:
In a large saucepan combine the cream, butter and vanilla.
Stir until the butter is melted.
Whisk in the chocolate until melted.
Whisk in the sugar, cocoa, syrup and salt until smooth.
Pour in to a large cake tin or pan, cover and refrigerate overnight
OR freeze for 2 hours.
Transfer icing in to the large bowl of a mixer fitted with a paddle attachment. Beat for a couple of minutes. Change attachment to the whisk attachment and beat for another 3 minutes.
The icing will keep in the fridge for up to 3 days.
ASSEMBLE THE CAKE=
Place first cake on serving plate, top with around 1 ½ cups icing spreading it evenly over cake.
Repeat with the other 2 cakes
and with a spatula spread a thin layer around the edge of the cake.
Place in refrigerator for 20 minutes and then spread the remaining icing over the top and sides of the cake.