Sweet 15 Chocolate Cake!

Wow. 15. Time is RACING away from me! She will always be 10 mos old to me, though.

Abbie & Jude

She was my very first and wow, was I in love from the start! I asked her what she wanted for her birthday cake today, and she wanted the ‘Motherlode’ from Claim Jumper. Have you ever seen that thing? The monstrosity that it is, one single slice is 6 LAYERS and almost $10!

‘Motherlode’ Cake from Claim Jumper

Yeah THAT one! She just didn’t want a lot of frosting. So I made her a cake half the size, because we just aren’t that insane this week.


Three-Layer Chocolate “Motherlode” Cake

3 eggs
1 1/2 cups white sugar
1 1/2 cups vegetable oil
3/4 cups buttermilk
3 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
3/4 cups unsweetened cocoa powder
3 cups flour (sifted)
2 teaspoons baking powder
2 teaspoons baking soda
Dash salt
1 1/2 cups boiling water
1 1/2 cups chocolate chips

Chocolate Ganache Frosting:
1 lb. semisweet chocolate chips
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter
Roasted chopped nuts (almonds, pecans, walnuts)

Mix the Butter and sugar in a mixing bowl and then add the eggs, beating until its soft and fluffy. Add the oil, cocoa powder, buttermilk and vanilla extract and combine thoroughly. Sift flour, baking soda, baking powder, and salt, and add to the wet ingredients in increments . Fold in the boiling water. Pour into three 8″ baking pans and add 1/2 cup chocolate chips into each. Bake for about 25 minutes at 350 degrees. Then cool the cake and wrap them sticking them into the fridge.

For Ganache:  In a  saucepan bring the cream, corn syrup, and sugar  to a boil over moderately low heat, stirring with a whisk until sugar is completely dissolved. Remove from heat and add chocolate, stirring until chocolate is melted. Add the butter in slices whisking until smooth. Transfer to a bowl and cool, stirring occasionally, until spreadable .You might need to refrigerate it to allow it to be easier to spread. Spread frosting between cake layers and over top and sides. and then sprinkle nuts all over.

Store it refrigerated for 2-3 days bringing to room temperature to serve.

(Note: I add a little espresso to the cake batter! Makes it sooo rich!)

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