I made these Triple Chocolate Layer Cakes with my new KitchenAid Mixer from Best Buy Small Appliances #UltimateShowroom as part of a sponsored post for Socialstars by Crowdtap. All opinions are 100% mine.
Is anyone else having trouble getting back into the swing of things? Ever since my kids got out of school for the holidays, things have been going non-stop! We’ve been busy and on-the-go every day. I’m feeling a little exhausted but at the same time I am not ready for the fun to end. Even though I haven’t been posting daily, I have been baking and I am delighted to tell you that I got a new KitchenAid Artisan Mixer from Best Buy this Christmas. The first thing I made with my new small appliance was frosting for candy houses. We had 19 people making candy houses and it was so much fun. I’ve got to admit that my homemade frosting was way better than the store bought frosting. The second time I used my new KitchenAid mixer was to make some delicious Triple Chocolate Layer Cakes. I think they would be perfect for Valentine’s Day!
Here is my beautiful new mixer. I can already tell that we are going to be BFFs. I ordered it in Caviar because not only it is black but it has these silvery speckles in the paint that I love (you can see it in the photo below). I debated getting the KitchenAid Professional Mixer from Best Buy but after reading lots of reviews and opinions, I decided on the artisan mixer. My main reasons were that I want the mixer to fit under my cabinets and the tilt-head style is what I am used to. It has 10 speeds, a 5 quart mixing bowl, a 325 watt motor, 3 beater attachments and a pouring shield. The small appliance works so well! It mixed the cake batter and whipped the cream smoothly, even at high speeds.
To make these Triple Chocolate Layer Cakes, I started by making a chocolate cake in a jelly roll pan. I used the coated flat beater to combine the cake mix, buttermilk, melted butter, eggs and chocolate chips. Then, I washed the bowl and used it to make whipped cream using the wire whip. I put the whipped cream into another bowl and stored it in the fridge. To make the chocolate cream filling, I washed the wire whip and the bowl a second time (I think I need to buy a second bowl). Then, I mixed together cream cheese, butter, powdered sugar, unsweetened cocoa, vanilla and heavy cream using the wire whip. I gently folded the whipped cream into the chocolate cream filling.
After the cake cooled, I used a 2 1/2 inch biscuit cutter to cut out 20 small cakes. I spooned chocolate cream filling onto half of the mini chocolate cakes and then topped them with the other half of the cakes.
To make the chocolate ganache, I brought heavy cream to a boil and poured it over semi-sweet chocolate chips. I let them sit for three minutes and then stirred until smooth. Spoon the chocolate ganache over the tops of the cakes, spreading it so that it spills down the sides.
To make the white chocolate circles for the tops of the cakes, melt vanilla CandiQuik (or white chocolate chips) and pour onto a silicone mat. Spread into a thin rectangle. Melt chocolate chips and shortening and drizzle over white chocolate. Allow the white chocolate to firm up a bit and cut into circles using a small biscuit cutter before the white chocolate completely hardens. Place a Hershey’s Kiss on each cake and prop a white chocolate circle against each Kiss.