Best Chocolate Layer Cake

• Vegetarian

• Refrigerated

  • 4 Egg whites
  • 4 Eggs

• Baking & Spices

  • 1 cup Chocolate chips, mini
  • 1 Devil's food chocolate cake mix
  • 6 oz Semi-sweet chocolate
  • 1 1/4 cups Sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 3/4 cup Coffee

• Dairy

  • 1 1/2 cup Butter
  • 1/4 cup Milk

Found on thegunnysack.com

Description

Ingredients

• 1 devils food chocolate cake mix
• 4 eggs
• ¾ cup coffee, cooled
• ¼ cup milk
• ½ cup vegetable oil
• 1 cup mini chocolate chips
• 6 oz semi-sweet chocolate
• 1¼ cups sugar
• 4 egg whites
• 1½ cup (3 sticks) butter, softened
• ½ tsp vanilla

Directions

• Pour the cake mix into a mixing bowl. Add eggs, cold coffee, vegetable oil, and milk. Mix for thirty seconds on low and beat for two minutes on medium. Stir in the mini chocolate chips.
• Divide between three greased, lined and floured pans. (You can use cocoa powder to flour the pans if desired.)
• Bake at 325°F for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool for 30 minutes in the pans, remove the cakes from the pan, peel off the parchment and cool completely on wire racks.
• Chop six ounces of semi-sweet chocolate. Melt the chocolate and allow it to cool.
• Pour granulated sugar and egg whites into a heat-proof bowl over a pot of simmering water. Whisk or stir constantly until the sugar has dissolved and the mixture has reached 160°. When you rub the mixture between your finger and thumb, it should be smooth with no graininess.
• Pour the egg white mixture into the mixing bowl of a stand mixer. Beat with a whisk attachment for about 10 minutes until stiff peaks form and meringue has cooled. If meringue or mixing bowl are still warm, continue whisking at a low speed until cool.
• Switch to paddle attachment and slowly incorporate one tablespoon of softened butter at a time.
• Slowly add the cooled chocolate, stirring it into the meringue. Scrape bowl, add the vanilla and stir until none of the white meringue remains.
• Place one of the cakes on a cake round and top with frosting. Spread out the frosting with an offset spatula. Continue with the two remaining cakes.
• Frost the sides of the cake. Remove the excess frosting and smooth the sides of the cake.
• Press the tip of an offset spatula gently into the frosting on the top of the cake while turning the cake to create a swirl.
• Use a small round tip to pipe chocolate dots around the cake.