TRIPLE-CHOCOLATE CAKE
We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
- In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
- In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg
TRIPLE CHOCOLATE LAYER CAKE
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
TRIPLE-LAYER CHOCOLATE CAKE
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
TRIPLE-LAYER CHOCOLATE CAKE
The sour cream in this cake makes it extra-rich. Recipe is from Woman's World. To melt chocolate chips, microwave on high for 1 minute, stirring every 15 seconds. Prep time includes cooling time.
Provided by CookingONTheSide
Categories Dessert
Time 3h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
- Stir coffee granules into 1 cup water.
- At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
- Increase speed to medium-high; beat 2 minutes.
- Stir in mini chips.
- Divide batter between pans.
- Bake 20-22 minutes or until pick inserted into centers comes out clean.
- Cool 10 minutes; remove from pans to racks; cool.
- At medium-high speed, beat butter and melted chips until fluffy.
- Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
- Place 1 cup frosting in pastry bag with large rosette tip.
- Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
- Top with second cake layer; spread with 3/4 cup frosting.
- Top with remaining layer; spread top and sides of cake with remaining frosting.
- Pipe rosettes around edge of cake.
- If desired, sprinkle with chocolate sprinkles.
Nutrition Facts : Calories 393.4, Fat 23.6, SaturatedFat 12.2, Cholesterol 75.3, Sodium 371.8, Carbohydrate 45.8, Fiber 1.5, Sugar 32.4, Protein 4.3
TRIPLE-CHOCOLATE LAYER CAKE
Categories Cake Chocolate Dairy Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of and with parchment paper. Stir buttermilk, espresso power and vanilla in small bowl until powder dissolves.
- Sift sugar and next 5 ingredients into large bowl. Add eggs and butter; beat until mixture is thick and smooth, about 1 1/2 minutes. Add buttermilk mixture; beat until light and fluffy,about 1 1/2 minutes linger. Divide batter among pans.
- Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 5 minutes. Turn cake out onto racks. Peel off parchment; cool completely.
- Make fillings and frosting:
- Place white chocolate and milk chocolate in separate medium bowls. Bring 1 cup cream to boil in heavy medium saucepan. Pour 3 tablespoons hot cream into white chocolate and 3 tablespoons hot cream into milk chocolate. Add bittersweet chocolate to remaining cream in saucepan; stir until smooth. Stir white chocolate and milk chocolate fillings until smooth; chill until cold but not firm, about 15 minutes. Set aside bittersweet chocolate frosting.
- Place 1 cake layer on platter. Using handheld mixer, beat white chocolate filling until slightly stiff. Spread over cake layer. Top with second cake layer. Add remaining 1 tablespoon cream to milk chocolate filling and beat until smooth. Spread over second cake layer. Top with third cake layer. Chill cake until bittersweet chocolate frosting is firm enough to spread, about 30 minutes.
- Stir frosting until smooth. Spread very thin layer over top and sides of cake to smooth surface and anchor crumbs. Chill 30 minutes. Spread remaining frosting decoratively over cake. (Can be made 1 day ahead. Cover with cake dome and chill.)
- Garnish cake with chocolate shavings, if desired,and serve.
More about "triple layer chocolate cake recipes"
TRIPLE LAYER CHOCOLATE CAKE - GONNA WANT SECONDS
From gonnawantseconds.com
4.4/5 (7)Total Time 40 minsCategory DessertCalories 712 per serving
TRIPLE LAYER CHOCOLATE CAKE RECIPE | GOODTO
From goodto.com
4/5 Category Dessert, SnackCuisine BakingTotal Time 1 hr 5 mins
PERFECT TRIPLE LAYER CHOCOLATE CAKE - BAKED AMBROSIA
From bakedambrosia.com
TRIPLE-LAYER CHOCOLATE MACAROON CAKE RECIPE
From foodandwine.com
THE BEST TRIPLE CHOCOLATE LAYER CAKE - AVERIE COOKS
From averiecooks.com
TRIPLE-LAYER CHOCOLATE CAKE RECIPE – VICTORIA MAGAZINE
From victoriamag.com
TRIPLE CHOCOLATE CAKE RECIPE SALLY'S BAKING ADDICTION
From philippines.icomos.org
Reviews 102
TRIPLE LAYER CHOCOLATE CAKE – A FAMILY FAVORITE - RECIPE AFFINITY
From recipeaffinity.com
TRIPLE LAYER CHOCOLATE CAKE | COOL BEAN COOKING
From coolbeancooking.com
TRIPLE LAYER CHOCOLATE CAKE RECIPE BY WITH DELICIOUS - YOUTUBE
From youtube.com
TOP 50 TRIPLE FUDGE CHOCOLATE CAKE RECIPE RECIPES
From istimewa.dixiesewing.com
THE EASIEST KETO CHOCOLATE CAKE - MAD CREATIONS HUB
From madcreationshub.com
MOUSSE CAKE RECIPE (CHOCOLATE) | KITCHN
From thekitchn.com
TRIPLE-LAYER CHOCOLATE CAKE - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
TRIPLE CHOCOLATE LAYER CAKE - LANE & GREY FARE
From laneandgreyfare.com
THREE LAYER CHOCOLATE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TRIPLE LAYER FLOURLESS CHOCOLATE CAKE - MAMA NEEDS CAKE®
From mamaneedscake.com
TOP 40 THREE LAYER CHOCOLATE GANACHE CAKE RECIPES
From tmax.pakasak.com
TRIPLE CHOCOLATE LAYER CAKE RECIPE ~ BARLEY & SAGE
From barleyandsage.com
TRIPLE-LAYER LEMON CAKE | RECIPE CART
From getrecipecart.com
TRIPLE CHOCOLATE CAKE: THE RECIPE FOR A DELICIOUS AND EASY TO MAKE …
From video.cookist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love