Triple-layer Chocolate Crumb Cake with Chocolate Frosting

Triple-layer Chocolate Crumb Cake with Chocolate Frosting Recipe from USA

Region / culture: USA | Servings: 12

Introduction

Indulge in the decadent and rich flavors of this Triple-layer Chocolate Crumb Cake with Chocolate Frosting. This recipe is perfect for any chocolate lover looking for a show-stopping dessert to impress their guests.

History

The origins of this recipe are unclear, but it is a classic chocolate cake recipe that has been enjoyed by many for generations. The combination of moist cake layers, rich chocolate frosting, and crunchy chocolate crumbs make this dessert a favorite for special occasions.

Ingredients

Cake

3.33 cups cake flour
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1.5 cups unsalted butter
3.33 cups light brown sugar
4 eggs
4 oz (113 g) unsweetened chocolate, melted, cooled slightly
1 cup buttermilk
1 cup boiling water
1 tbsp vanilla

Frosting

2.75 cups milk chocolate chips
0.5 cup unsalted butter
1 cup sour cream
1.5 tsp vanilla
0.25 tsp salt
1 lb (454 g) box confectioners' sugar

How to prepare

Cake

Heat the oven to 375°F (191°C).
Grease 3 round cake pans.
Line 4 standard cupcake cups with paper liners.
Combine the first 4 ingredients in a bowl.
Beat together the butter and brown sugar in a bowl until combined.
Then increase the speed and beat until creamy.
Add the eggs and beat well.
Beat in the chocolate.
Add the flour mixture alternately with the buttermilk to the egg mixture, and beat well.
Beat in the boiling water and vanilla until smooth.
Pour 3.67 cups of batter into each cake pan.
Divide the remaining batter among the cupcake cups.
Bake for 20 minutes for cupcakes and 35 minutes for cake layers, or until done.
Let the cupcakes cool in the pans for 5 minutes.
Unmold them.
Cool the layers in the pans for 15 minutes, then invert them.

Frosting

Melt the chocolate chips in a saucepan until smooth.
Let it cool for 15 minutes.
Beat the butter and chocolate in a bowl until creamy.
Blend in the sour cream, vanilla, and salt.
Beat in the confectioners sugar until smooth and spreadable.
Tear the cupcakes into pieces.
Coarsely grind them in a food processor.
Place 1 cake layer onto a serving platter.
Spread the top with 1 cup of frosting.
Add the second layer and spread with 1 cup of frosting.
Top with the third layer and spread a thin layer of frosting around the sides and top of the cake.
Reserve 1 cup of frosting for the top.
Frost the side with the remaining frosting and sprinkle with crumbs.
Repeat until the entire side is covered with crumbs.
Frost the top with the reserved frosting.

Variations

Add a layer of raspberry jam in between the cake layers for a fruity twist.
Sprinkle chopped nuts or chocolate shavings on top of the cake for added texture and flavor.
Use white chocolate chips in the frosting for a different flavor profile.

Cooking Tips & Tricks

Make sure to properly grease and line your cake pans to prevent the cake from sticking.

- Be sure to cool the melted chocolate before adding it to the batter to avoid scrambling the eggs.

- When assembling the cake, use a cake lifter or offset spatula to easily transfer the layers without breaking them.

- To achieve a smooth and even frosting, use an offset spatula to spread the frosting in between the layers and on the sides of the cake.

Serving Suggestions

Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cooking Techniques

Beating the butter and sugar until creamy helps to incorporate air into the batter, resulting in a light and fluffy cake.

- Alternating the flour mixture with the buttermilk helps to prevent overmixing, which can lead to a tough cake.

Ingredient Substitutions

You can use regular all-purpose flour instead of cake flour, but the texture of the cake may be slightly different.

- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Make Ahead Tips

You can bake the cake layers ahead of time and freeze them until ready to assemble. The frosting can also be made in advance and stored in the refrigerator until needed.

Presentation Ideas

Decorate the top of the cake with chocolate curls, sprinkles, or fresh berries for a beautiful presentation.

Pairing Recommendations

Serve this cake with a glass of cold milk, a cup of hot coffee, or a scoop of your favorite ice cream for a delicious pairing.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, microwave individual slices for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of this cake contains approximately 500 calories.

Carbohydrates

Each serving of this Triple-layer Chocolate Crumb Cake with Chocolate Frosting contains approximately 65 grams of carbohydrates.

Fats

Each serving of this cake contains approximately 25 grams of fat.

Proteins

Each serving of this cake contains approximately 5 grams of protein.

Vitamins and minerals

This cake is not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy (butter, sour cream), eggs, and wheat (cake flour), which may be allergens for some individuals.

Summary

This Triple-layer Chocolate Crumb Cake with Chocolate Frosting is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

This Triple-layer Chocolate Crumb Cake with Chocolate Frosting is a decadent and indulgent dessert that is perfect for any special occasion. With moist cake layers, rich chocolate frosting, and crunchy chocolate crumbs, this cake is sure to impress your guests and satisfy your chocolate cravings. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through an old recipe box that I had inherited from my own grandmother. As I flipped through the yellowed index cards and tattered scraps of paper, one particular recipe caught my eye. It simply read: "Triple-layer Chocolate Crumb Cake with Chocolate Frosting."

I knew immediately that this recipe was something special. I could practically taste the rich chocolate and sweet frosting just from reading the words. I had always loved baking, but this recipe seemed like a true challenge - three layers of decadent chocolate goodness, each one topped with a luscious chocolate frosting. I couldn't wait to try it out.

I had learned so many recipes over the years, from various sources and people. Some were handed down through generations of my family, while others were discovered in cookbooks or shared by friends. Each recipe held a special place in my heart, but there was something about this chocolate crumb cake that called out to me.

I set to work gathering the ingredients and preparing my kitchen for the baking marathon ahead. The recipe called for simple, yet high-quality ingredients - butter, sugar, flour, eggs, cocoa powder, and of course, plenty of chocolate. As I mixed and measured, I could feel the excitement building within me. This cake was going to be a masterpiece.

The first layer came together easily, a rich and moist chocolate cake batter that filled the kitchen with a heavenly aroma as it baked in the oven. I watched through the oven door, my heart pounding with anticipation as the cake rose and turned golden brown. When it was finally done, I carefully removed it from the oven and set it aside to cool.

While the first layer cooled, I moved on to the second - a crumbly mixture of chocolate, sugar, and butter that would add a delicious crunch to each bite of the cake. I spread the crumb mixture over the cooled cake, creating a decadent layer of chocolatey goodness that promised to be the perfect contrast to the soft cake beneath.

Finally, it was time for the third layer - the chocolate frosting. I melted butter and chocolate together, stirring in powdered sugar and vanilla until I had a smooth and silky frosting that begged to be spread over the top of the cake. With each swipe of my spatula, the cake transformed into a work of art, a triple-layered masterpiece of chocolate perfection.

As I stood back and admired my handiwork, a sense of pride washed over me. This cake was more than just a recipe - it was a labor of love, a tribute to my passion for baking and my dedication to creating something truly special. I couldn't wait to share it with my family and friends, to see their faces light up with delight as they took their first bite of this triple-layer chocolate crumb cake.

When the time came to serve the cake, I watched with bated breath as my loved ones took their first bites. Their eyes widened in surprise and delight, their mouths filled with the rich and decadent flavors of chocolate and buttery crumb. I knew then that this recipe was a winner, a true gem that would become a staple in my baking repertoire for years to come.

And so, that is the story of how I learned to make the triple-layer chocolate crumb cake with chocolate frosting. It is a recipe that holds a special place in my heart, a reminder of the joy and satisfaction that comes from creating something delicious and beautiful with my own two hands. I will always treasure the memory of that warm summer day when I discovered this recipe, and the many more days to come when I will bake it again and again, sharing its magic with those I love.