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How To make Triple Chocolate Cake
CAKE:
2 1/2 c Cake flour
1 ts Baking soda
1 c Butter
3 Eggs
1 1/3 c Water
1/3 c Unsweetened cocoa
1/2 ts Salt
2 c Sugar
1 ts Vanilla
FILLING:
1 10/12 oz jar apricot preserv
CHOCOLATE BUTTER CREAM:
1/4 c Butter, softened
1/4 c Sifted cocoa
1/2 ts Vanilla
1 c Sifted powdered sugar
1/4 c Milk
GLAZE:
1 c Sugar
1/4 c Heavy cream
1/2 c Unsweetened cocoa
1/4 c Water
Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. To prepare the cake, in a medium bowl, combine the flour, cocoa, baking soda and salt. In a large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. With mixer on low, alternately beat in flour mixture and water. Pour batter into pans. Bake for 30 - 35 minutes until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans: cool on rack. Using a sharp knife, split each layer in half horizontally. Spread 3 layers with the preserves. To prepare the butter cream filling, beat butter until light and fluffy Alternately beat in sugar, cocoa and milk. Add vanilla. Spread 1/3 of the butter cream over each layer with apricot preserves. Stack layers, ending with the plain layer. To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy cream and water. Cook over low heat, stirring, until smooth. Bring to a boil: Boil for 1 minute. Cool slightly. Place cake on rack over wax paper. Pour glaze over the cake, spread- ing to evenly coat. Chill 30 minutes or until set. Garnish with whipped cream piped around the top edge and spot the chopped pistashios around the top of the whipped cream. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup
How To make Triple Chocolate Cake's Videos
Triple Chocolate Cake | Sally's Baking Recipes
My favorite homemade chocolate cake recipe has a super moist crumb and fudgy, yet light texture. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor!
Get the full recipe:
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• More of Sally's baking recipes:
No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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Triple Chocolate-Tres Leches Cake | Betty Crocker Recipe
Tres Leches Cake is a classic Nicaraguan cake soaked with three forms of leches, or milks. It’s a favorite among our fans, so we took our classic Tres Leches cake recipe and gave it a rich, chocolaty twist!
Triple Chocolate-Tres Leches Cake recipe:
The ULTIMATE Triple Chocolate Cake
This triple chocolate cake is made with three layers of fudgy and moist dark chocolate cake, a rich chocolate frosting, and chocolate ganache. It’s an incredible and decadent dessert!
Recipe:
Ingredients
Cake Layers
1 ¾ cups all-purpose flour (220g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
¾ cup dark cocoa powder (75g) (see note)
1 ½ teaspoons baking soda
¾ teaspoon table salt
⅔ cup neutral cooking oil (vegetable, canola, or avocado) (155ml)
½ cup unsalted butter, melted (113g)
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk (236ml)
½ cup very hot/boiling water or hot coffee (118ml)
Frosting (see note)
12 oz semisweet chocolate, chopped into small pieces (340g)
2 cups unsalted butter, softened (450g)
4 cups powdered sugar (400g)
1 teaspoon vanilla extract
¼ teaspoon table salt
2-4 Tablespoons heavy cream or milk, as needed
Ganache
8 oz semisweet or dark chocolate, chopped (226g)
1 cup heavy whipping cream (236ml)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
3 9” cake pans (Affiliate Link):
Squeeze bottle for ganache (optional) (Affiliate Link):
Instructions
See recipe link for full instructions.
Notes
Making in different pans
Three 8” (20cm) pans: Cake will take several minutes longer to bake.
To make in two pans (instead of 3): Cakes will need to bake longer, about 30-35 minutes in 8” (20cm) round pans or slightly less time in 9” (23cm) pans.
Cocoa powder
Dark cocoa is recommended for best flavor, but you may substitute Dutch process or natural cocoa, instead.
Frosting
This recipe makes a lot of frosting so that you can sufficiently ice the cake and do the decorative border on top, as shown in photos. If you prefer less frosting, you can reduce this recipe in half. Some other good frostings for this cake include my:
chocolate buttercream:
chocolate cream cheese frosting:
white chocolate buttercream:
Storing
Store at room temperature for up to 24 hours or refrigerate in an airtight container for up to 5 days. Cake tastes best at room temperature so I like to pull it out of the refrigerator at least 20 minutes before slicing and serving.
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Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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TRIPLE CHOCOLATE MOUSSE CAKE │ DECADENT DESSERT RECIPES / IDEAS │NO BAKE CAKE RECIPES │ CAKES BY MK
If you're looking for a cake recipe that is decadent, delicious and has that wow factor - then you're in the right place! In this video I'll be showing you guys step-by-step how to make a delicious triple chocolate mousse cake! Ingredients below :)
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NOTE: If you're using a standard springform pan it will need to be 10 inches wide in order to fit the quantities below :)
Ingredients:
Biscuit base:
- 250g malt biscuits
- 110g melted butter
Dark Chocolate Mousse:
- 260g of 50% dark chocolate
- 400ml of heavy cream
- 1.5 teaspoons (5g) of powdered gelatine
- 1.5 tablespoons of water (22ml) (for blooming gelatine)
- 1/2 teaspoon of coffee (3g)
- 2 tablespoons of water (30ml) (to mix the coffee in)
Milk Chocolate Mousse:
- 260g of milk chocolate
- 400ml of heavy cream
- 1.5 teaspoons (5g) of powdered gelatine
- 1.5 tablespoons of water (22ml) (for blooming gelatine)
- 1/2 teaspoon of coffee (3g)
- 2 tablespoons of water (30ml) (to mix the coffee in)
White Chocolate Mousse:
- 260g of white chocolate
- 400ml of heavy cream
- 1.5 teaspoons (5g) of powdered gelatine
- 1.5 tablespoons of water (22ml) (for blooming gelatine)
- 1/2 teaspoon (2.1g) of vanilla essence/extract
Full recipe with instructions:
Cake rings: ; ;
Acetate sheet:
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