Choco Family Cake #5 Recipe

Prepare and preheat

Preheat oven to 350°F (176°C). Grease and line three 9-inch round cake pans (or adjust to available pans for a family-size three-layer cake). Lightly dust with cocoa or flour and set aside.

Combine dry ingredients

In a large bowl, sift (or whisk) together the 4 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt until evenly blended.

Mix sugars and eggs

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 3 cups granulated sugar and 6 large eggs on medium-high speed for 2–3 minutes until pale and ribboning.

Add wet ingredients

With the mixer on low, pour in 1 cup vegetable oil, 2 tsp vanilla extract, and 2 cups whole milk. Mix until just combined.

Combine dry and wet

Add the dry ingredients to the wet mixture in three additions, alternating with the hot brewed coffee (or hot water) in two additions: begin with 1/3 dry, then half the coffee, then 1/3 dry, the rest of the coffee, then the remaining dry. Mix on low speed until just combined and the batter is smooth. The hot coffee will thin the batter — this produces a light, moist crumb.

Portion and bake

Divide batter evenly among the three prepared 9-inch pans (about 1.5–1.75 quarts batter per pan). Smooth tops with an offset spatula. Bake 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back when touched.

Cool

Allow cakes to cool in pans for 10 minutes. Run a knife around the edges, invert onto wire racks to remove pans, then right-side-up to finish cooling completely. Cool completely before filling and frosting (at least 1 hour).

Prepare butter

Make sure 3 cups (approximately 6 sticks) of unsalted butter are at room temperature (soft enough to leave an indentation). Place in the bowl of a mixer.

Beat butter

Beat the butter on medium speed 2–3 minutes until smooth and slightly paler.

Add dry chocolate and sugar gradually

With the mixer on low, add 1.5 cups unsweetened cocoa powder and 9 cups powdered sugar in about 3 additions, scraping down the bowl between additions. This prevents a cloud of sugar. After each addition, mix briefly to incorporate.

Add cream and flavoring

Add 3 cups heavy cream gradually (start with 1 cup, then add more as needed) and 2 tsp vanilla extract and 1/2 tsp salt. Increase speed to medium-high and beat 2–4 minutes until light, fluffy, and spreadable. If frosting is too stiff, add a little more cream (1–2 tbsp at a time); if too loose, add a bit more powdered sugar.

Adjust consistency and taste

Taste and adjust salt or cocoa if desired. The buttercream should be smooth, pipeable, and rich but not overly sweet; aim for a firm enough consistency to build a family-size cake.

Level layers

If cake layers have domed, use a serrated knife or cake leveler to trim the tops flat so layers stack evenly.

Fill and stack

Place the first cake layer on a cake board or serving plate. Pipe or spread about 1.5–2 cups of chocolate buttercream evenly over the layer (adjust to create stable, even filling). Place the second layer on top and repeat with another 1.5–2 cups of buttercream, then top with the third layer. Reserve approximately 3–4 cups of buttercream for crumb coat and final frosting.

Crumb coat

Apply a thin crumb coat of frosting (about 1–1.5 cups) to seal crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Final coat and smooth

Apply the remaining buttercream to fully cover the top and sides, using an offset spatula to smooth. For a clean finish, dip the spatula in hot water, dry, and use long smoothing strokes.

Make milk chocolate stars

Temper or simply melt 12 oz milk chocolate in short bursts in the microwave (20–30 seconds, stir between) or over a double boiler until smooth. Transfer melted chocolate to a piping bag fitted with a small star tip (or use a zip-top bag and snip a small corner). On a parchment-lined tray, pipe small star shapes about 1 inch across. Chill until set (10–20 minutes).

Decorate cake

Arrange the set milk chocolate stars on the top of the cake: evenly spaced around the edge and a few in the center to create an appealing pattern. Optionally add chocolate shavings or sprinkles around the base or between stars. If piping detail is desired, use reserved buttercream in a piping bag fitted with a small star tip to pipe rosettes or borders.

Chill and serve

Chill the finished cake for 15–30 minutes to set the frosting, then allow it to sit at room temperature 15–20 minutes before serving for optimal texture. Cut into 14 slices and serve.