Triple Chocolate Birthday Cake
What you need:
Mousse:
- 1 (14 oz.) can sweetened condensed milk
- 2 squares unsweetened chocolate, melted
- 1/2 cup cold water
- 1 pkg. instant chocolate pudding mix
- 1 cup whipping cream, whipped to stiff peaks
Cake:
- 2 cups sugar
- 1 3/4 cup flour
- 3/4 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp. vanilla
- 1 cup boiling water
Frosting:
- 1 cup butter, softened
- 4 1/2 cups powdered sugar
- 1 cup Hershey's Special Dark cocoa powder
- 1/2 tsp. vanilla extract
- 1/2 cup milk
Directions:
**The only change I had made was that I used two 9-inch baking pans because I didn't have 3. I cut the cakes in half and made it a four layer cake. I do suggest using three cake pans though because the cake was so moist, it was trying to fall apart on me after I sliced the cakes in half. It made it difficult for assembly. **
- Mousse: Start out by beating the condensed milk and melted chocolate together.
- Gradually add water and pudding mix. Beat until smooth. Chill for 30 minutes.
- Cake: Preheat oven to 350. Prepare three 9-inch round cake pans with parchment paper and nonstick spray.
- Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Then add eggs, milk, vegetable oil, and vanilla. Beat for 2 minutes.
- Add boiling water and stir; mixture will be very runny.
- Pour into prepared pans and bake for 22 to 25 minutes.
- Cool for 10 minutes in the pans and then remove to wire racks to cool completely.
- Mousse: Whip your heavy cream. Beat pudding mixture until smooth before folding in the whipping cream. Chill for 1 hour.
- Frosting: After mousse has chilled for one hour and cake has finished cooling, cream butter. Beat in sugar, cocoa powder, and vanilla until very smooth.
- To assemble: place one cake down, top with 1 1/2 cup mousse. Even out and then top with second cake. Top with 1 1/2 cup mousse. Even out and add third cake. Frost top and sides completely.
- Store cake in refrigerator.
Recipe from Hannah in the Kitchen