Threesome Cake

Threesome Cake

I finally gave my husband a threesome for his birthday. Get your mind out of the gutter; it was a three layer birthday cake! Shame on you, ha! This threesome cake is luscious melt-in-your-mouth moist, soft, silky, creamy, fluffy, and sweet. I’m betting those are the key words that every guy would use to describe his threesome fantasy and although my guy never asked for it I decided to make him a cake worth its name. Happy birthday to you, honey!

Threesome Cake

Ingredients:

Moist Chocolate layer:
3 eggs
1/2 cup Sugar
1 cup all-purpose Flour
2 tablespoons Cocoa powder
1 cup hot Water
1/2 teaspoons baking powder

Creamy Ribbon layer:
4 cups Milk, divided
1 1/2 cup all-purpose Flour
6 Egg Yolks
2 teaspoons Vanilla extract
1 1/4 cup Powdered Sugar
19 tablespoons (250 g) Margarine or Butter, room temperature

Silky Meringue layer:
6 Egg Whites
1 1/2 cup Sugar

Chocolate Glaze:
4 oz. Semi-Sweet baking Chocolate
6 tablespoon Butter
2-3 drops Oil

Directions:

Moist Chocolate layer:
Separate the egg whites from the yolks. With an electric mixer, beat the egg whites until soft peaks form. In a separate bowl mix the egg yolks with sugar until foamy, then gradually add water and flour mixed with baking powder and cocoa. Finally, gently fold in the solid egg whites.
Pour into a greased and floured 9×13 baking pan and bake at 350 degrees Fahrenheit for 30 minutes, until a toothpick comes out clean.

Creamy Ribbon layer:
Mix the egg yolks until they are foamy, then gradually add 1 1/4 cup milk and flour and mix until creamy. Bring the remainder milk to a boil over low heat (depending on your pans, you might want to do this step in a double-broiler). Pour the mixture into boiling milk stirring constantly until the custard-like mixture thickens, about 10 minutes. This process is easier if you ‘re mixing the cream with an electric mixer on low until it is cooked. Set aside to cool.
Mix butter or margarine with powdered sugar and Vanilla until creamy. Add butter mixture to cooled cream and combine well.

Silky Meringue layer:
Mix the egg whites until stiff peaks form, gradually adding sugar and whisking constantly.
Transfer to the pot for steam cooking (double broiler) while stirring for 6-7 minutes until you notice that the sugar has dissolved and the meringue has quite thickened. Cool completely.

Top moist chocolate layer with creamy ribbon layer and meringue layer.

Chocolate Glaze:
In a small sauce pan, melt butter until it starts bubbling. Remove from heat and add chocolate broken in pieces and cooking oil. Stir with a whisk until all chocolate is melted.

Pour chocolate glaze over meringue layer, let it cool. Cut cake with hot but dry knife and then refrigerate.
Cake is best kept refrigerated and consumed within few days which shouldn’t be a problem at all!

Threesome Cake

Threesome Cake

Threesome Cake

Ingredients

  • Moist Chocolate layer:
  • 3 eggs
  • 1/2 cup Sugar
  • 1 cup all-purpose Flour
  • 2 tablespoons Cocoa powder
  • 1 cup hot Water
  • 1/2 teaspoons baking powder
  • Creamy Ribbon layer:
  • 4 cups Milk, divided
  • 1 1/2 cup all-purpose Flour
  • 6 Egg Yolks
  • 2 teaspoons Vanilla extract
  • 1 1/4 cup Powdered Sugar
  • 19 tablespoons (250 g) Margarine or Butter, room temperature
  • Silky Meringue layer:
  • 6 Egg Whites
  • 1 1/2 cup Sugar
  • Chocolate Glaze:
  • 4 oz. Semi-Sweet baking Chocolate
  • 6 tablespoon Butter
  • 2-3 drops Oil

Directions

Moist Chocolate layer:

Separate the egg whites from the yolks. With an electric mixer, beat the egg whites until soft peaks form. In a separate bowl mix the egg yolks with sugar until foamy, then gradually add water and flour mixed with baking powder and cocoa. Finally, gently fold in the solid egg whites.

Pour into a greased and floured 9x13 baking pan and bake at 350 degrees Fahrenheit for 30 minutes, until a toothpick comes out clean.

Creamy Ribbon layer:

Mix the egg yolks until they are foamy, then gradually add 1 1/4 cup milk and flour and mix until creamy. Bring the remainder milk to a boil over low heat (depending on your pans, you might want to do this step in a double-broiler). Pour the mixture into boiling milk stirring constantly until the custard-like mixture thickens, about 10 minutes. This process is easier if you 're mixing the cream with an electric mixer on low until it is cooked. Set aside to cool.

Mix butter or margarine with powdered sugar and Vanilla until creamy. Add butter mixture to cooled cream and combine well.

Silky Meringue layer:

Mix the egg whites until stiff peaks form, gradually adding sugar and whisking constantly.

Transfer to the pot for steam cooking (double broiler) while stirring for 6-7 minutes until you notice that the sugar has dissolved and the meringue has quite thickened. Cool completely.

Top moist chocolate layer with creamy ribbon layer and meringue layer.

Chocolate Glaze:

In a small sauce pan, melt butter until it starts bubbling. Remove from heat and add chocolate broken in pieces and cooking oil. Stir with a whisk until all chocolate is melted.

Pour chocolate glaze over meringue layer, let it cool. Cut cake with hot but dry knife and then refrigerate.

Cake is best kept refrigerated and consumed within few days which shouldn't be a problem at all!

http://all-thats-jas.com/2014/11/threesome-cake.html

Looking forward to connecting to you soon.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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8 Comment

  1. Reply
    Jenna @ A Savory Feast
    November 13, 2014 at 2:02 pm

    Meringue would be so good with the chocolate! I like lemon meringue pie, but it just doesn’t quite do it for me. This sounds more like what I would enjoy! Thanks for sharing with Hump Day Happenings.

    1. Reply
      allthatsjas
      November 14, 2014 at 8:40 am

      Jenna, thank you for stopping by 🙂

  2. Reply
    Winnie
    November 12, 2014 at 5:53 pm

    Beautiful, delicious and very elegant cake!
    Mouth watering, of-course 🙂

    1. Reply
      allthatsjas
      November 14, 2014 at 8:40 am

      Thank you Winnie! 😀

  3. Reply
    Barb Bamber
    November 11, 2014 at 11:41 pm

    Now I can honestly say I’ve never had a threesome:D Love the sound and look of these luscious layers.. I’ve got to find a good excuse to make one:)

    1. Reply
      allthatsjas
      November 12, 2014 at 1:06 pm

      Hi Barb….well, a good excuse for me would be that I want to have a threesome too….the threesome cake that is, lol. Hugs!

  4. Reply
    Christy
    November 11, 2014 at 8:12 pm

    I have to admit I wondered what I was getting myself into by taking a peek at this cake – lol! Looks divine! Hope your husband had a great birthday!

    1. Reply
      allthatsjas
      November 12, 2014 at 1:04 pm

      Lol Christy! Thanks, he was smitten 😉

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