How To make Perfect Three Layer Chocolate Cake
Cake: 1 c Unsweetened cocoa powder
2 c Water; boiling
2 3/4 c Flour; sifted
2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 c Butter or margarine; soften
2 1/2 c Sugar
4 lg Eggs
1 1/2 ts Vanilla
frosting:
6 oz Semi sweet chocolate pieces
1/2 c Light cream
1 c Butter or margarine
2 1/2 c Powdered sugar
filling:
1 c Heavy cream; chilled
1/4 c Powdered sugar
1 ts Vanilla
CAKE: In medium sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350~. Grease and flour 3, 9" cake pans. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light, scraping bowl occasionally. At low speed, beat in flour mix alternately with cocoa mix, beginning and ending with flour. Do not overbeat. Divide batter evenly into prepared pans. Bake 25-30 minutes or until surface springs back when touched.
Cool in pan 10 minutes. Carefuly loosen sides with spatula; remove from pans; cool completely on wire racks. FROSTING: In medium saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With wire whisk, blend in powdered sugar. In bowl set over ice, beat until frosting holds it shape. FILLING: Whip cream with powdered sugar and vanilla: refrigerate. ASSEMBLE: On plate, place a layer top side down; spread with half of the filling. Place second layer top side down; spread with remaining filling. Place third layer top side up. With spatula, frost sides first, covering whipped cream filling; frost remaining cake, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin edged knife and slice with a sawing motion. -----
How To make Perfect Three Layer Chocolate Cake's Videos
Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
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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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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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Homemade Triple layer Chocolate cake recipe! Best ever!
Tired of homemade cakes that are heavy and dry? I promise you this recipe will not leave you high and dry! (no pun intended) :) ,Tried and true... this is the best ever! Give it a try!
Preheat oven to 350* F (175*C)
Grease and flour 3 9 in (23 cm) 3 round cake pans.
Cream together:1 cup (8 oz or 230g) softened Butter
3 cups (660g) packed Brown Sugar
4 medium eggs. Add one at a time, mix..til well blended.
2 teaspoons Vanilla
Mix again
In another bowl:
2 2/3 Cups (373g) All purpose flour
3/4 Cup (75g) Baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1 1/3 Cups (11oz or 301g) Sour cream
Alternate the batter and sour cream into the dry mix bowl, until well blended.
Add 1 1/3 Cups (11 oz) Boiling water. mix again. Finish product will be slightly runny. Don't add more flour...trust me with this one! LOL
Evenly distribute batter into the 3 round cake pans.
Bake for approx 25 min til centers test clean.
For the frosting..check out my Homemade Chocolate Frosting Recipe
To watch how I decorated the cake.. watch my video Decorating the Triple Chocolate Cake.
Both of these videos are available at the end of this video.
Thank you for watching! :)
Triple Layer Chocolate Cake
Chocolate, chocolate and more chocolate. This divine cake recipe makes for a chocolate-lovers extravaganza. Check out this video for a step by step guide to making this fabulous layered cake.
How to Make a Layer Cake for Beginners
Have you ever wondered how to make a cake with perfectly even sides and smooth frosting? Watch this video to find out all my tips for stacking a layer cake like a pro!
00:16 Step One - Chill your cake layers
00:56 Step Two - Trim your cake layers
03:13 Step Three - Set up your cake board and turntable
05:29 Step Four - Stack and fill your cake layers
07:01 Step Five - Apply a crumb coat
08:04 Step Six - Chill your cake (again!)
08:56 Step Seven - Apply the final coat of frosting.
???? Want to learn the best way to color buttercream PLUS how to mix your own custom colors to match any palette? Sign up for my free course Color Like a Pro to learn all my secrets!
5 Tips for Perfectly Even Cake Layers:
To frost this cake I used my Swiss meringue buttercream, here's the recipe:
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HERSHEY'S PERFECTLY CHOCOLATE CAKE - How to make a moist CHOCOLATE CAKE Recipe
Official HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE CAKE & FROSTING Recipe...right off the back of the HERSHEY'S COCOA can. Deronda demonstrates now fast and easy this cake is to make in your very own kitchen!! A decadently rich moist cake that will satisfy any CHOCOLATE CAKE lover!!! Click on SHOW MORE below for recipe...
HERSHEY'S PERFECTLY CHOCOLATE CAKE CHOCOLATE CAKE
Grease & flour 2 9-inch round cake pans. Set aside.
Preheat oven to 350 degrees F.
2 cups of sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa powder
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1. In a large mixing bowl add all dry ingredients. Mix well with a whisk.
2. Add milk, eggs, oil and vanilla to dry ingredients. With an electric mixer, on medium, beat for 2 minutes. Whisk in boiling water until smooth (batter will be thin).
3. Add cake batter equally into prepared round baking pans.
4. Bake for 30-35 minutes of until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
PERFECTLY CHOCOLATE CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Melt butter over low heat. Whisk in cocoa until smooth.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Beat in vanilla. Add more milk if needed. Frost cake!!
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