Triple Layer Chocolate Cake with Chocolate Frosting

Alright so I’ve posted a yellow cake, a great white cake and so now we’re on to chocolate.  I’ve tried many chocolate cake recipes over the years.  I have often used Hershey’s “Perfectly Chocolate” Chocolate cake or Rose Levy Beranbaum’s Chocolate Butter Cake but we haven’t been completely satisfied so yesterday we tried a new recipe.

Here’s the Chocolate we made and it turned out great!  My husband even approved and he is very picky when it comes to chocolate cake.

Asa has been wanting to make one after watching his sister make them so he was the master chef while I assisted.  Then when Virginia walked in after the cakes were made and asked if she could decorate one of the tiers.  He very kindly agreed.  I was super impressed!  So they spent a good hour in the kitchen together each decorating their round.  The chocolate cake recipe says to fill 3 9-inch rounds but I only have 2 8-inch rounds and as you can see it worked out fine.

Here’s a link to the butter cream we made to “glue” the fondant to the cake and decorate the top with.  It worked out great other than is a bit soft.  If you live where it’s hot you may want to make a butter cream that uses half to all shortening.

Quick fondant tip:  Use water to “glue” fondant to fondant.  Just brush it onto the piece you want to stick and apply.

Asa’s design. He was particularly pleased with the animals around the side of his cake.

MayLee Made. She wrote something above and below the flower (or pineapple) but disliked it so she tried to get it off but ended up smoothing it about her cake thus giving it a glossy finish.


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