Triple Choc. cake

I am a chocolate lover so this cake is right up my ally!!  When growing up you are always told not to play with your food but that is exactly what I did with this cake.  I played with different ideas that I thought would go well together and it worked!!!

 

Triple Chocolate Cake:

 

Cake batter:



        Rich chocolate cake mix
        2 eggs
        1/2 cup eggnog
        1/2 cup water
        1/3 cup veggie oil

Bake cake at 350 degrees for 15-20 minutes.  You will need three layers of cake so plan accordingly.
Mix all ingredients together well and bake cakes.  Allow to cool completely before building cake.

Cake Filling:
1 brick of cream cheese (at room temp.)
1/2 cup dark chocolate chips
1/2 tablespoon  Veggie oil

Melt the dark chocolate chips and veggie oil in a microwave safe bowl. Set microwave to 30 seconds and run.  Once done stir until smooth. Put cream cheese into another bowl and beat until creamy.  Allow chocolate to cool for about five minutes before you add it to the cream cheese.  Mix well.

Build cake layers: (before you start level all three cakes)  1. Cake on tray (put crumb side up)   2. Layer of chocolate cream cheese   3. cake (put crumb side down)   4. Layer of chocolate cream cheese   5. cake (put crumb side down)    Now lightly press down on the top of the cake to make sure all levels is even.  Use a smooth side of a knife or cake spatula and smooth the cream cheese layers all around the cake.  It should look like the picture below.  Put into fridge for the cream cheese layers to harden. (about 30 minutes)

Chocolate Butter Cream Frosting:

 



1 cup Unsalted butter, softened
1/8 teaspoon salt
1 teaspoon vanilla
1 cup coco powder
4 cups Powder sugar, shifted
1/4 cup heavy cream, add 1 tablespoon at a time

1. Butter must be completely softened!!! Add to bowl and beat until creamy.
2. Add in the salt and vanilla and cream some more.
3. Shift all the power sugar and coco powder in a separate bowl and then turn mixer onto med. speed add 1/2 a cup at a time.
4. Allow to mix for about two minutes and then add the heavy cream. ONLY add as much as you need. It really depends on how tight or loose you would like your frosting to be.
5. Beat on High for about 2 more minutes to help get all air bubbles out.

Once the cake has set in the fridge frost whole cake. First do a thin layer to cover the whole cake and then add about a 1/2 inch more for a Nice layer of frosting.
As you see I pressed chocolate chips into the bottom half of the cake but you can also do nuts or chocolate shavings.  For the top smooth chocolate  Melt 1 cup chocolate chips with 1/4 tablespoon veggie oil in the microwave stir until smooth.  Allow the chocolate to cool for about five minutes.  If the chocolate is to hot it will melt the frosting off the cake.
Pour the chocolate over the top of the cake.  I took a spoon and helped spread it around the top and just over the sides. 
It will be ready to serve right away, but if it is for much later put into the fridge to set the chocolate on top.  Before serving take out of fridge 30 minutes for everything to soften a little.