This is a recipe mash-up. I used Smitten Kitchen’s Sour Cream-Chocolate Cake for the cake, Martha Stewart’s Dark-Chocolate Ganache frosting, and took my cake decoration cues from Desserts for Breakfast.
An awesome law school friend had the brilliant idea of hosting a western-themed murder mystery dinner party for her birthday. In lieu of a present, I volunteered to bake her a birthday cake (I think its slightly sad to buy your own birthday cake, though that’s never really stopped me). Her stated preference was for a cake “as chocolatey as possible.” The clean plates and lack of leftovers make me think that this cake definitely delivered.
This is an LA Times recipe.
Two summers ago I decided to make these for a friend’s potluck brunch. They were super delicious, but I was late to the party because I underestimated the amount of rising time needed. Moral of the story: make these the night before (see to make ahead directions below) or plan on eating them in the afternoon (not necessarily a bad thing… they’re delicious any time of day).
Full recipe after the jump (I have jumps now!).
This is a Smitten Kitchen/Sky High: Irresistable Triple-Layer Cakes recipe.
This cake is so good. Sooooooo good. This was the second birthday cake we made for my friend Becky‘s birthday last January, and people barely looked at the other cake. I mean, would you?