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.
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 8 ounces vanilla CandiQuik or white chocolate
- 1/4 cup chocolate chips
- 1/4 teaspoon shortening
- 10 Hershey's Kisses
- Mix chocolate cake mix, buttermilk, melted butter and eggs on medium speed for 2 minutes.
- Stir in chocolate chips.
- Line a jelly roll pan with a silicone mat or parchment paper.
- Pour cake batter into pan and bake at 350 degrees for 11-14 minutes.
- Cool for 10 minutes in the pan. Then, turn onto a wire rack and peel off silicone mat or parchment paper.
- Allow the cake to cool completely before cutting into twenty 2 1/2 inch circles using a biscuit cutter.
- Cool mixing bowl and wire whip in fridge or freezer for 15 minutes.
- Beat heavy cream, sugar and vanilla until stiff peaks form.
- Store in the fridge.
- Beat softened cream cheese and softened butter with wire whip on medium speed.
- Add cocoa, powdered sugar, heavy cream and vanilla.
- Beat until smooth and fluffy.
- Gently fold the whipped cream into the chocolate cream filling by hand.
- Bring heavy cream to a boil and pour over chocolate chips.
- Allow the mixture to sit for about three minutes and then stir until smooth.
- Melt vanilla CandiQuik 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 cookie cutter before the white chocolate completely hardens.
- Spoon chocolate cream filling onto half of the mini chocolate cakes.
- Top with the other half of the mini chocolate cakes.
- Drizzle chocolate ganache on the top of each cake.
- Place a Hershey's Kiss on each cake and prop a white chocolate cake topper against each Kiss.
What other small kitchen appliances from BestBuy.com are on my wish list?
Blendtec Designer Series WildSide 16 Speed Blender for making everything from smoothies to pesto to soup.
Cusinart Prep 11 Plus 11-Cup Food Processor because I can’t believe I don’t already own one!
Cusinart 4-Slice Toaster because everyone needs a great toaster.
Cusinart Griddler Stainless Steel 4-in-1 Grill/Griddle/Panini Press for amazing sandwiches.