This Triple Chocolate Cake Recipe is a chocolate lovers dream! Layers of moist chocolate cake, full of chocolate ganache and coated in wealthy cream cheese chocolate frosting. Excellent for if you need one thing wealthy, fudgy, and completely indulgent.
Should you love this triple chocolate layer cake, you’ll additionally need to strive my Chocolate Pound Cake with Bitter Cream and Matilda’s Chocolate Cake!
I’ve all the time been a sucker for chocolate desserts. However this triple chocolate cake is on a complete new stage of scrumptious! It is excessive and kinda jogs my memory of that chocolate cake that everybody was making from “The Bear” … however actually, higher. It is full of chocolate ganache, coated in a wealthy chocolate frosting, and the precise cake itself? SO moist.
I made this recipe for a galentine’s day social gathering and it was gone in 5 minutes. I had no intention on posting this recipe however everybody RAVED about it! So, after all, I needed to share.
Every of the chocolate cake layers are like little piece of chocolate heaven—gentle, fudgy, decadent.The cake itself is so moist it virtually melts in your mouth. And the chocolate frosting? It provides simply the correct amount of sweetness with out being too heavy.
Pair it with a cup of espresso or a scoop of vanilla ice cream. At first chunk, you would possibly neglect about each different dessert you’ve ever tried!
Bounce to:
Key Components
(full listing of elements and portions will be discovered within the recipe card)
- Unsweetened Cocoa powder – Pure cocoa powder offers a sharper and barely bitter chocolate taste whereas Dutch-process cocoa powder has a a lot smoother and milder style. I like utilizing pure cocoa as a result of it provides a pleasant stability and helps reduce by means of all of the richness. We’re even be utilizing this to make the chocolate syrup cake soak, too!
- Scorching Espresso boosts the chocolate taste! It doesn’t make the cake style like espresso however extra so a deeper chocolatey taste.
- Cake Flour, baking soda, and baking powder give the cake construction, giving it a raise with out being too dense or too ethereal.
- Granulated sugar provides the proper sweetness to stability out the bitterness of the cocoa. It additionally contributes to the moist, tender texture all of us love in desserts.
- Mayonnaise would possibly sound odd, however mayo retains the cake moist and tender. It’s simply eggs and oil, so that you gained’t style it in any respect!
- Eggs bind the elements collectively together with buttermilk and vegetable oil to make the cake extra tender and decadent.
- Semi-sweet chocolate chips and heavy cream are used within the chocolate ganache that will get sandwiched between these stunning chocolate cake layers.
Cream Cheese Chocolate Frosting
- Cream cheese provides a wealthy, tangy taste that balances the sweetness of the chocolate whereas making a easy, creamy texture. It additionally helps stabilize the frosting, making it thicker and fewer liable to melting than a standard buttercream.
- Unsweetened cocoa powder offers a deep, wealthy chocolate taste that balances the sweetness of the frosting. It additionally thickens the frosting barely resulting from its absorbent texture.
- Butter create a creamy and easy base for the frosting, whereas the vanilla extract provides a touch of sweetness that enhances the chocolate.
- Powdered sugar helps thicken and sweeten the frosting.
Variations & Substitutions
- Nutella frosting: Should you want a well-recognized style, I counsel including Nutella for the perfect chocolate taste. Thoughts you, the cake will probably be heavenly and scrumptious (particularly for the youngsters!).
- Cupcake model: Need a mini model of triple chocolate cake? Bake it in cupcake liners for 17-20 minutes then pipe the chilled cupcakes along with your desired frosting.
- Bake it as a bundt or sheet cake. Pour the batter right into a 12-cup bundt pan to make a triple chocolate bundt cake.
- Haven’t got cake flour? Swap for all function flour OR make your personal home made cake flour with flour and cornstarch.
- Out of espresso? Don’t fret! Simply mix boiling water and a couple of tsp of espresso powder as an alternative.
Learn how to Make Triple Layer Chocolate Cake
Step 1: Make chocolate ganache first in order that it has time to chill. In a separate bowl, add heavy cream and microwave for 1 minute. Add chocolate chips and permit the chips to sit down within the heat cream for 2-3 minutes, then combine collectively till the cream and chocolate are easy. Professional tip: If the chocolate doesn’t totally soften, add to the microwave once more in 10-15 second increments)
Step 2: Preheat the oven to 350 levels F. Spray 3 8-inch baking pan with nonstick baking spray or parchment paper and put aside.Sift dry elements into a big bowl – flour, cocoa powder, baking soda, baking powder, and salt. Whisk collectively.
Step 3: In a separate bowl, whisk collectively sugar, brown sugar, mayo, oil, and melted butter. Combine for 1-2 minutes, till mixed and now not oily. Then add eggs, vanilla extract, and bitter cream. Proceed to combine till mixed, about 1 minute.
Step 4: Add the dry elements to the moist elements gently combine collectively, about 20 seconds. Then pour the new espresso on high. Enable the espresso to sit down on high for 30 seconds, then combine it into the batter till mixed, about 15-20 seconds. Divide the batter to the pans and bake for about 24-26 minutes, till a toothpick comes out clear.
Step 5: Now, make the chocolate syrup. Mix water and sugar in a small saucepan over medium warmth. Prepare dinner till the sugar is simply dissolved, about 5 minutes, then take away from the warmth and stir in cocoa powder. Put aside.
Step 6: Enable the desserts to chill within the pan for 10 minutes, then take away onto a wire rack. Use a pastry brush to brush on the chocolate syrup, then permit the desserts to chill utterly.
Step 7: Put together chocolate frosting. Add butter, cream cheese, and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment. Combine on medium pace for 1 minute till easy and now not lumpy. Scrape down the edges of the bowl and cut back pace to low. Add vanilla extract and powdered sugar and blend till easy, about 1-2 minutes. (professional tip: combine till the powdered is simply mixed and easy. Should you combine the frosting too lengthy, it’ll change into runny)
Step 8: Place one of many cooled desserts onto a cake stand. Add a skinny layer of frosting on high. Add a few of the frosting to a piping bag and pipe a border across the fringe of the cake. Fill with half of the cooled chocolate ganache. place the second layer on high and repeat. Place the third layer on high and add a skinny coat of frosting to the surface of the cake then place into the fridge for half-hour. Add the rest of the frosting across the cake and high with chocolate chips.
Suggestions for the Finest Triple Chocolate Cake
- Measure flour accurately! An excessive amount of flour could make the cake dry. Spoon the flour into your measuring cup and stage it off.
- Sift all of your dry elements together to keep away from any lumps. It is going to make the feel of the cake and frosting tremendous easy!
- Don’t skip the mayo. It provides loads of moisture and retains the cake gentle. You gained’t style it—promise!
- Use room temperature elements. You understand the drill, that is important to getting a easy batter and even crumb!
- Cool desserts earlier than frosting! Heat desserts will soften the chocolate frosting, making it slide proper off. A fast 30-minute chill within the fridge helps make frosting and stacking simpler.
- For a cleaner slice, use a sizzling knife. Dip a pointy knife in sizzling water, wipe it dry, and slice for easy cuts.
Recipe FAQs
Sure, you possibly can bake a triple chocolate cake in a 9×13-inch pan. The baking time will differ, so monitor the cake and alter as wanted.
The cake can sit out at room temperature for about 24 hours. After that, it needs to be refrigerated in an hermetic container, the place it’ll maintain for as much as 5 days. Observe that refrigeration might trigger the ganache and frosting to agency up; for the perfect texture, let the cake sit at room temperature earlier than serving.
Sure, if you would like so as to add chocolate to the frosting, I like to recommend utilizing the buttercream from my matilda chocolate cake OR doubling the black cocoa buttercream from my black cocoa cupcakes.
To keep up moisture, keep away from overbaking. Test the cake’s doneness early utilizing a toothpick. Moreover, brushing the cake layers with easy syrup (a mix of equal elements sugar and water) can add further moisture.
Extra Chocolate Recipes
Need extra scrumptious and delightful recipes? Subscribe to my e-newsletter to obtain the most recent seasonal creations as quickly as they’re launched!
Should you make this recipe, please go away a star ranking on the recipe card and remark beneath! You may as well tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can have fun your stunning creations!
Triple Chocolate Cake
Triple Chocolate Cake options moist layers of chocolate cake full of ganache and coated in wealthy cream cheese chocolate frosting.
Chocolate Ganache Filling
Cream Cheese Chocolate Frosting
-
Make chocolate ganache first in order that it has time to chill. In a separate bowl, add heavy cream and microwave for 1 minute. Add chocolate chips and permit the chips to sit down within the heat cream for 2-3 minutes, then add butter and blend collectively till the whole lot is easy. (Professional tip: If the chocolate doesn’t totally soften, add to the microwave once more in 10-15 second increments)
-
Preheat the oven to 350 levels F. Spray 3 8-inch baking pan with nonstick baking spray or parchment paper and put aside.Sift dry elements into a big bowl – flour, cocoa powder, baking soda, baking powder, and salt. Whisk collectively.
-
In a separate bowl, whisk collectively sugar, brown sugar, mayo, oil, and melted butter. Combine for 1-2 minutes, till mixed and now not oily. Then add eggs, vanilla extract, and bitter cream. Proceed to combine till mixed, about 1 minute.
-
Add the dry elements to the moist elements gently combine collectively, about 20 seconds. Then pour the new espresso on high. Enable the espresso to sit down on high for 30 seconds, then combine it into the batter till mixed, about 15-20 seconds. Divide the batter to the pans and bake for about 24-26 minutes, till a toothpick comes out clear.
-
Now, make the chocolate syrup. Mix water and sugar in a small saucepan over medium warmth. Prepare dinner till the sugar is simply dissolved, about 5 minutes, then take away from the warmth and stir in cocoa powder. Put aside.
-
Enable the desserts to chill within the pan for 10 minutes, then take away onto a wire rack. Use a pastry brush to brush on the chocolate syrup, then permit the desserts to chill utterly.
-
Put together chocolate frosting. Add butter, cream cheese, and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment. Combine on medium pace for 1 minute till easy and now not lumpy. Scrape down the edges of the bowl and cut back pace to low. Add vanilla extract and powdered sugar and blend till easy, about 1-2 minutes. (professional tip: combine till the powdered is simply mixed and easy. Should you combine the frosting too lengthy, it’ll change into runny)
-
Place one of many cooled desserts onto a cake stand. Add a skinny layer of frosting on high. Add a few of the frosting to a piping bag and pipe a border across the fringe of the cake. Fill with half of the cooled chocolate ganache. place the second layer on high and repeat.
-
Place the third layer on high and add a skinny coat of frosting to the surface of the cake then place into the fridge for half-hour. Add the rest of the frosting across the cake and high with chocolate chips.
- Measure flour accurately! An excessive amount of flour could make the cake dry. Spoon the flour into your measuring cup and stage it off.
- Sift all of your dry elements together to keep away from any lumps. It is going to make the feel of the cake and frosting tremendous easy!
- Don’t skip the mayo. It provides loads of moisture and retains the cake gentle. You gained’t style it—promise!
- Use room temperature elements. You understand the drill, that is important to getting a easy batter and even crumb!
- Cool desserts earlier than frosting! Heat desserts will soften the chocolate frosting, making it slide proper off. A fast 30-minute chill within the fridge helps make frosting and stacking simpler.
- For a cleaner slice, use a sizzling knife. Dip a pointy knife in sizzling water, wipe it dry, and slice for easy cuts.
Energy: 685kcal | Carbohydrates: 75g | Protein: 5g | Fats: 44g | Saturated Fats: 21g | Polyunsaturated Fats: 8g | Monounsaturated Fats: 11g | Trans Fats: 1g | Ldl cholesterol: 79mg | Sodium: 468mg | Potassium: 266mg | Fiber: 4g | Sugar: 59g | Vitamin A: 923IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 2mg