Triple Chocolate Layer Cake with Cookie Crunch
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 983
- Total Fat
- 62
- Saturated Fat
- 39
- Carbohydrates
- 107
- Dietary Fiber
- 5
- Sugar
- 79
- Protein
- 9
- Cholesterol
- 152
- Sodium
- 387
- Total: 2 hr 30 min (plus cooling)
- Active: 1 hr
Ingredients
For the Cake:
1/2 cup melted coconut oil, slightly cooled, plus more for the pans
2 cups all-purpose flour, plus more for the pans
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup Dutch-process unsweetened cocoa powder
4 ounces semisweet chocolate, chopped
1 1/4 cups boiling water
2/3 cup sour cream
1 teaspoon pure vanilla extract
2 cups granulated sugar
3 large eggs
For the Frosting:
8 ounces milk chocolate, chopped
4 sticks unsalted butter, at room temperature
1/4 teaspoon kosher salt
2 cups confectioners’ sugar
2 tablespoons sour cream
1 tablespoon Dutch-process unsweetened cocoa powder
2 teaspoons pure vanilla extract
12 chocolate cream–filled sandwich cookies (such as Chocolate Creme Oreos), finely chopped
For the Ganache:
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
Directions
- Make the cake: Preheat the oven to 350 degrees F. Brush the bottoms and sides of two 9-inch round cake pans with coconut oil and dust with flour, tapping out the excess. Whisk the flour, salt, baking soda and baking powder in a medium bowl. In a separate medium bowl, combine the cocoa powder and chopped chocolate; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Whisk in the sour cream and vanilla.
- Beat the granulated sugar and eggs in a large bowl with a mixer on medium speed until combined. Increase the speed to medium-high and beat until thickened, light in color and fluffy, 2 to 4 minutes. Reduce the speed to medium-low and slowly stream in the melted coconut oil until combined. Beat in the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions, until just incorporated, scraping down the sides of the bowl as needed. Increase the speed to medium briefly between additions to beat out any lumps. Stir a few final times with a rubber spatula to make sure the batter is fully blended.
- Divide the batter between the cake pans. Bake until a toothpick inserted into the centers comes out clean and the centers spring back when gently pressed, 35 to 45 minutes. Let cool 10 minutes in the pans, then run a knife around the edges of the cakes and transfer to a rack to cool completely.
- Meanwhile, make the frosting: Put the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool to room temperature. In a large bowl, beat the butter and salt with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low and gradually beat in the confectioners’ sugar until combined. Increase the speed to medium-high and beat until fluffy again, scraping down the sides of the bowl occasionally, 2 to 3 minutes. Beat in the sour cream, cocoa powder and vanilla until smooth and the sugar is completely dissolved. Add the melted chocolate and beat again until light, fluffy and smooth, 2 to 3 minutes.
- Remove 2 cups of frosting to a small bowl and stir in half of the chopped cookies. Using a serrated knife, carefully slice each cake layer in half horizontally to make 4 even layers. Place one layer on a cake stand and spread with one-third of the cookie crunch frosting (about 2/3 cup). Repeat two more times, then top with the final layer of cake. Spread the top and sides of the cake with a thin layer of the plain frosting (this is the crumb coat; it doesn’t have to be perfect). Refrigerate just to set the frosting, about 30 minutes.
- Meanwhile, make the ganache: Place the semisweet chocolate in a small heatproof bowl. Heat the heavy cream in a saucepan over medium-high heat until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until smooth. Set aside until cool but still pourable, 20 to 40 minutes (the time will depend on the temperature and bowl).
- Spread the remaining plain frosting over the top and sides of the cake. Press the remaining cookie crumbs into the frosting along the bottom of the cake. Pour the ganache on top and spread with a small offset spatula, letting it drip slightly down the sides. Let set 20 to 30 minutes before slicing.