No Butter 3 Layer Chocolate Cake Recipes

Steps:

• 1. Preheat oven to 350 degrees F. YOU WILL NEED 3-EIGHT INCH CAKE PANS for this recipe. You will need two medium to large bowls for this recipe. In the first bowl for the DRY INGREDIENTS, add in the flour, sugar, expresso, salt, baking powder, baking soda, and cocoa.
• 2. Then stir to mix ingredients together, and set aside till needed.
• 3. This is the Sweet Ground chocolate and cocoa powder that I used. I ordered it from Amazon. You may use another brand of cocoa if you so desire.
• 4. Into the second bowl , add in the eggs, vanilla bean paste, the canola or olive oil the buttermilk or sour milk, & then add in the hot water, beat together till blended together.
• 5. Now add the dry ingredients to the liquid ingredients in three intervals, beating well after each addition. Note that the cake mixture will be very soupy looking, that is normal.
• 6. Spray the three 8 inch cake pans with Bakers joy or grease with butter & dust lightly with flour and divide the cake batter evenly between the 3 cake pans.
• 7. Bake in Preheated 350 degree F. oven and bake for 25 to 30 minutes or until cake pulls away from sides of cake pan. Allow to rest for 10 minutes, then invert onto a wire rack and allow to cool completely.
• 8. Add the first cooled cake onto cake platter, and top with desired frosting. I had canned frosting left over from a catered event, and decided to use vanilla frosting in the middle and chocolate on the top and sides. I only needed 2 cans.
• 9. Top first layer with vanilla frosting or frosting of your choice, then spread to edge of cake. Repeat with second layer. Then add third layer and frost with the chocolate frosting, over top and sides of cake. Garnish with fruit if desired or serve as is.
• 10. SERVE AND ENJOY. YOU WILL NOT BELIEVE HOW EASY IT IS TO MAKE THIS MOIST AND TASTY CAKE.

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.