The Cake Slice presents: Triple Chocolate Fudge Cake

I'm not even going to begin this entry like a broken record by apologizing for being so late. That doesn't even matter. What matters is how freakin awesome this cake is! The September edition of The Cake Slice brought us the Triple Chocolate Fudge Cake. It was our very last recipe from "Sky High: Irresistible Triple-Layer Cakes." We sure did go out with a bang! Did I already use the term "freakin awesome" to describe it? The chocolate cake layers were probably the moistest cake I've ever baked. The chocolate flavor was so dead on. It was perfect! The white chocolate mousse filling was a delightful compliment to the rich, dark chocolate frosting. This cake is completely sinful. If you can eat an entire slice, you deserve a medal of honor. I barely made it through half a slice, and I was so satisfied I saved the rest for later! This recipe is a definite keeper.
Oh, I do have one warning for you. Don't do the "wax-paper-strips-under-the-cake-to-keep-your-cake-plate-clean-while-you-frost" trick. I tried it, and when I went to pull the paper out, the cake was so moist it started to break off and pull apart! I smudged it all back together, but it wasn't pretty!

Triple Chocolate Fudge Cake (from Sky High: Irresistible Triple-Layer Cakes)
Makes a 9" triple layer cake - serves 16 to 20

2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 ounces unsweetened chocolate, coarsely chopped
1 cup milk
1 1/4 cups hot, strongly brewed coffee
2 eggs
1 cup mayonnaise
1 1/2 teaspoons vanilla extract
2 1/4 cups sugar

1. Heat oven to 350F. Butter bottom and sides of 3 (9-inch) cake pans. Line bottom of pans with parchment or wax paper and butter the paper.
2. For batter, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside the dry ingredients.
3. Put chopped chocolate in heat-proof bowl. Bring milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand 1 minute, then whisk until smooth. Let the mocha liquid cool slightly.
4. In a mixer bowl, beat together the eggs, mayonnaise, and vanilla until well blended. Gradually beat in sugar. Add dry ingredients and coffee liquid alternately in 2 or 3 additions, beating until smooth. Divide batter among pans.
5. Bake 25-28 minutes, or until pick inserted in center comes out clean. (I also suggest doing the finger test. Lightly press the tops of the cakes to make sure they don't feel wet of spongy at all. These cakes are so moist, if they are even slightly underbaked, they might sink.) Let cakes cool in pans on wire racks 10-15 minutes. Unmold cakes. Peel off paper lining and cool completely, at least 1 hour.

White Chocolate Mousse
4 ounces white chocolate, coarsely chopped
1 cup heavy cream
1 egg white
1 tablespoon sugar

1. Melt white chocolate with 1/4 cup cream in a double boiler or in a small metal bowl set over a pan of very hot water. Whisk until smooth. Remove from heat and cool to room temperature.
2. When it has cooled, beat the remaining 3/4 cup heavy cream until soft peaks form. In another clean bowl, whip egg white with sugar until fairly stiff peaks form.
3. Fold the beaten egg white into white chocolate cream. Then fold in the whipped cream just until blended (do not overwhip or your icing will split). Refrigerate until ready to use, but do not make too far in advance.

Sour Cream Chocolate Icing
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1 stick unsalted butter
2 tablespoons light corn syrup
1/4 cup half-and-half, at room temperature
1/2 cup sour cream, at room temperature

Melt chocolate with butter and corn syrup in a double boiler over barely simmering water or in a heavy pan over very low heat. Remove from heat and whisk until smooth. Whisk in half-and-half and sour cream. Use while soft. (If icing is runny, let it cool completely to room temperature.)

To Assemble the Cake:
1. Place one cake layer flat-side up on cake stand. Cover top with half the white chocolate mousse, leaving 1/4 -inch margin around edge. Repeat with second layer.
2. Set third layer on top and pour half the sour cream chocolate over the filled cake. Spread all over the sides and top. Don’t worry if cake shows through. The first frosting is to seal in the crumbs which is why professionals call it a "crumb coat". Refrigerate cake uncovered for at least 30 minutes to allow the icing to set. Cover the rest of the icing with plastic wrap and set aside at room temperature.
3. Frost the top and sides of the cake with the remaining icing, which should have the consistency of mayonnaise. If the icing becomes too soft, chill briefly. If icing becomes too stiff, microwave on high 2 or 3 seconds to soften, and then stir to mix well. Use an offset palatte knife or the back of a spoon to swirl the frosting decoratively around the cake. Keep cake refrigerated.