Now that’s a Sunday Funday.

Well, it’s finals week around here! As a non-student I completely ignore the stress the students are under. And by ignore, I mean I try to help them cope as well as possible. I get the opportunity to work with a bunch of great students in my job. And one such lovely has the misfortune of her 21st birthday falling during this oh so fun of weeks.

And if you know anything about a typical American 21st birthday celebration, it doesn’t exactly mix well with exams. So how could I have possibly said no when she asked to bake with me for her birthday?

So she came over Sunday afternoon, we watched ridiculous Youtube videos, and this sinful chocolate cake happened. Now typically, I try to healthify most things. But this was one of those rare instances where I figured “what the heck. Bring it, 3 sticks of butter!”

In my hunt for the perfect chocolate dessert, I came across The Collegiate Baker’s Triple Chocolate Cake. When I read the recipe, it dawned on me: WHY DON’T MORE CHOCOLATE RECIPES USE CHOCOLATE MILK? When I saw that fact alone (plus her delicious looking pictures), I knew this was the recipe for me.

Now confession – this was my first multiple layer cake. So I was a little terrified. But it turned out well! So here is the recipe I used. It turned out great. And as usual, if you have any questions just post a comment!

THE COLLEGIATE BAKER’S TRIPLE CHOCOLATE CAKE
2 cups all purpose flour
1/2 cup cocoa powder
1 tablespoon baking soda
1/2 cup semisweet chocolate chips (milk chocolate chips would probably be good too)
1 cup granulated sugar
3/4 cup oil
1egg
1 cup strongly brewed coffee
1 cup chocolate milk
  • Preheat the oven to 350. Spray two 8 inch cake pans with non-stick spray and line with parchment paper.
  • Next, make a strong pot of coffee. Make enough for at least one cup.
  • In a microwave safe bowl, melt the chocolate chips according to the directions on the bag.
    • I used a large glass bowl and continued to add ingredients to it, but you can melt the chocolate in a small bowl and then transfer it to a larger bowl or a stand mixer bowl once it’s cool if you want to.
  • In a medium sized bowl, combine flour, cocoa powder, and baking soda. Carefully whisk them together.
  • In the same bowl as the melted chocolate (if it’s big enough) or in the medium sized bowl or stand mixer bowl you transferred it to, add sugar, oil, and the egg. Mix well.
  • Add half of the flour mixture, half the cup of coffee, and half of the chocolate milk. Mix until combined.
  • Repeat the last step and add the rest of the flour mixture, coffee, and chocolate milk. Mix until full incorporated.
  • Divide the batter evenly between the cake pans and bake for about 25 minutes, or until you can insert a toothpick into the center of each cake and it comes out clean. After 5-10 minutes, transfer them to a wire rack to cool completely.
DOUBLE CHOCOLATE FROSTING
1 1/2 cups (three sticks) butter, room temperature
1/2 cup cocoa powder
3-5 tablespoons chocolate milk
1 tsp vanilla extract
3 cups confectioner’s sugar
  • In a medium sized bowl or the bowl of a stand mixer, cream butter on medium-high speed until smooth and creamy.
  • Add cocoa powder, 3 tablespoons chocolate milk, and vanilla. Mix well and scrape down the sides of the bowl.
  • Add confectioner’s sugar one cup at a time, mix until completely incorporated, and scrape down the sides of the bowl after each addition.
  • If the frosting is too thick, add chocolate milk one tablespoon at a time until it reaches the desired consistency. If the frosting isn’t thick enough, add confectioner’s sugar 1/2 cup at a time until it’s thick enough.

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