Triple Layered Chocolate Cake

• 350 gms unsalted butter

• 350 gms black coffee

• 80 gms cocoa powder

• 150 gms finely chopped dark chocolate

• 2 cups brown sugar

• 1 tbsp vanilla extract

• 1 tsp kosher salt

• 6 large eggs

• 3 egg yolks 

• 250 gms all-purpose flour

• 1 tbsp baking soda

 

 

• 2 gms flax seed

• 675 gms heavy cream

• 500 gms chocolate chopped

• ¼ tsp kosher salt

 

• Preheat the oven to 350 degrees Fahrenheit. Melt butter and coffee in a saucepan on low heat. Once melted, turn off heat and whisk in cocoa and chocolate. When fully combined, add brown sugar, vanilla and salt. Whisk in the eggs. Combine the flour and baking soda. Bake for 30 minutes. Leave it on a rack to cool completely.

 

• For the frosting, take the chocolate in a stand mixer. Warm the cream on medium heat in a saucepan. When it begins to simmer along the edges pour onto the chocolate in the mixer. Add salt and stir gently and whisk until smooth. Cover and refrigerate for eight hours. Take it out and whip on medium speed for two minutes, until it is thick. 

 

• Invert the cake onto a wire rack and trim the sides and top. Layer the cake with one cup frosting on top and spread it out evenly. Repeat this for two more layers and use the remaining frosting to finish the sides and the top.