Cake of the stars. (Triple Fudge Cake)

Well, look at that, I’m out of the country again. More apologies for tech issues and slow responses, etc. I promise I’ll be back in the country and on the web in September!

I’ve always wanted to make the Costco Cake. You know, the one with four or five layers of fudge cake, layer between swirled masses of chocolate frosting, wrapped in chocolate shavings? Yeah. That one. Everyone always raves about it at parties, myself included, which just makes me sad because it’s not homemade. I mean, that’s fine, but how come it can’t be made at home? It’s pretty simple. Just layers of cake and layers of frosting. So I made it.

And? It was good. It wasn’t amazing. It was just good. It was lots of chocolate cake with lots of frosting, and it looked very pretty, but it wasn’t drop your socks perfect. I mean, maybe it will be your favorite, but I had pretty definite taste I was going for and this wasn’t it. Oh well. This is on the “keep trying” list. 
Notes: The cake in this was fine. So was the frosting. Nothing was perfect. I’d like a moister, fudgier cake – perhaps it needs a syrup before frosting. I’d also like the frosting to be chocolatier and less buttery. Let me know if you have more luck. 
Triple Fudge Cake

Cake adapted from Cooks Recipes. Frosting adapted from me. 
Allow 2 hours. Makes one 9″ round cake. 

2 cups flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup butter, room temperature
1 2/3 cup sugar
3 eggs
1 teaspoon vanilla
1 1/3 cup water

1/2 cup butter, room temperature
4 cups powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla
1/2 cup milk

2 cups mini chocolate chips or chocolate shavings

1) Preheat oven to 350. Grease or butter and flour pans.
2)Cream together butter and sugar. Add eggs one at a time, beat till combined. Add vanilla.
3) Sift together all dry ingredients.
4) Beat half the flour mixture into the butter mixture, then half the water, then the rest of the flour followed by the rest of the water.
5) Divide batter between two pans. Bake at 350 for 25-30 minutes, or until top springs back when touched or toothpick comes out clean.
6) Allow to cool for ten minutes in pan, then turn out onto cooling rack to cool to room temperature.

1) Cream butter. Beat in one cup of sugar at a time.
2) If frosting gets too thick to beat, add milk two tablespoons at a time.
3) Beat in cocoa powder and vanilla.
4) Add enough additional milk to make it spreadable.

1) Cut each cake in half horizontally.
2) Place one of the four cake layers on the plate. Spread with a little of the frosting.*
3) Repeat with remaining cake layers.
4) Spread entire cake with a thin crumb coat.**
5) Frost the cake. Using a large cookie cutter or a star stencil, press chocolate chips or chocolate shavings onto the top and sides of the cake.

*Carefully, cake will be moist and crumby.
**Do not skip this step.

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