Triple Chocolate Cake
6 oz E. Guittard Cocoa Rouge cocoa powder
24 fl oz water
1 lb and 12 oz all-purpose flour
1 Tbsp iodized salt
2 1/2 Tbsp baking soda
2 1/2 lbs sugar
24 fl oz buttermilk
18 fl oz vegetable oil
7 whole eggs
1 Tbsp and 1 ½ tsp pure vanilla extract
Chocolate Ganache Frosting (see recipe below)
Chocolate Whipped Cream (see recipe below)
Bring water to boil, turn off heat, add cocoa powder and stir until thick. Set aside to cool.
Mix dry ingredients in mixer with whip attachment on low-medium speed for 3 minutes. Mix all liquids at once, except the chocolate mixture, with the remaining dry ingredients for 2 minutes at medium speed. Scrape well. Add chocolate mixture and mix for about 1 minute on medium speed. Set the batter aside for 1 hour. Preheat oven to 325°F. Grease two 10” cake pans. Cut two circles, approximately 10” in diameter, out of parchment paper. Place them into greased pans. Spray parchment circles evenly with cooking spray. Pour half batter into each of the two pans. Bake for 1 hour. (Insert toothpick into each cake after 1 hour; if comes out clean, cakes are done.) Cool cakes on wire rack.
CHOCOLATE GANACHE FROSTING
Makes: 60 ounces
4.8 oz E. Guittard 61% Lever du Soleil semisweet chocolate wafers
28.8 oz powdered sugar
19.2 oz sour cream
19.2 oz butter, cubed
9.6 oz E. Guittard® Oban unsweetened chocolate wafers
In double boiler, melt chocolate at 110-112°F until there are no lumps.
Slowly add butter.
In small mixer with whip attachment, add all of powdered sugar and sour cream at once. Whip on high speed until incorporated for about 2 minutes.
Add chocolate mixture to sour cream mixture and whip until the color turns light brown (like the color of milk chocolate) for about 3-4 minutes.
Refrigerate frosting for 20-30 minutes while cutting layers of cake so it firms up.
The temperature of the frosting should remain around 60°F while building the cakes.
2 chocolate cakes, each sliced into two layers 3/4” thick (for four total layers), top and sides trimmed 60 oz Chocolate Ganache frosting
3 cups chocolate cake crumbs
Take cooled cakes out of the pans. Invert them on cutting board, with the tops facing up.
With cake cutter, slice each cake into two layers, each ¾” thick. Be very gentle when handling, as the cakes are very moist.
Trim all layers until they are same size.
Place all cake trimmings in food processor and pulse until coarse. Place the cake crumbs on a sheet pan and put into an oven to dry out. Reserve for later.
Evenly spread 12 oz of frosting across the top side of the bottom layer.
Repeat previous step with each remaining cake layers, stacking them as you go.
Evenly spread 12 oz of frosting over sides. Make sure frosting is smooth all over.
Remove dried-out cake crumbs from oven and sprinkle over top and sides.
Place entire cake in refrigerator.
CHOCOLATE WHIPPED CREAM
1 qt heavy cream
2 Tbsp E. Guittard Cocoa Rouge cocoa powder
8 oz Swiss Chalet white chocolate mousse powder
Whisk all ingredients in mixing bowl.
Transfer mixture to mixer with whip attachment and whip until cream has stiff peaks.
Instructions: Cut cake into 8 large pieces.
Thanks to Tommy Bahama for this recipe!
Tommy Bahama Restaurant & Bar – New York
551 Fifth Avenue, New York, NY 10176
Open 11:30am Daily
Island Time Happy Hour: 4-6pm Daily
For reservations, please call 212.537.0960 or visit TommyBahama.com