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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
This is the ultimate cake for chocolate lovers. A decadently moist chocolate cake, studded with chocolate chips and then covered with a luxurious chocolate ganache.
Ingredients
2 1/4 cups all purpose/plain flour
1/2 cup cocoa powder
1 3/4 cups sugar
1 cup butter or margarine, at room temperature
5 eggs, at room temperature
1 cup sour cream, at room temperature
1/4 cup whole milk
1 tsp instant coffee powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla essence
1 cup semi-sweet chocolate chips
Ingredients for Ganache
200 g semi sweet chocolate
1/2 cup whipping cream
1 tsp butter
Instructions
Preheat your oven at 170 C and prepare your baking pan or bundt pan by greasing and flouring it generously.
Take 2 tbsp of the flour and add it to the chocolate chips in a bowl. Mix to ensure all the chocolate chips are coated. This will help prevent them from sinking to the bottom of the cake during baking.
Sift the remaining flour with the cocoa powder, instant coffee, baking powder, baking soda and salt. Set aside. These will be your dry ingredients.
In a small jug, mix the sour cream, whole milk and vanilla essence. These will be your wet ingredients.
Put the butter and sugar into a large bowl and beat until light and creamy. Add the eggs one at a time, beating well and scraping the sides of the bowl after each addition.
Start adding the dry and wet ingredients in turns. Start with adding a third of the dry ingredients, mix it in. Then add half the wet ingredients and mix. Next another third of the dry, followed by the remainder of the wet ingredients. Finally add the last third of the dry and mix. Then sprinkle in the chocolate chips and fold them in gently.
Pour the batter into your prepared pan and smooth the top evenly.
Bake at 170 C for about 50 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to rest in the pan for about 10 minutes before turning it out on a wire rack to continue cooling completely.
To make the ganache, grate the chocolate into a bowl, then add the butter and cream. Melt them all together over a double boiler or in the microwave, giving it all an occasional stir to ensure no lumps form. Pour this over the top of your cake and allow it to set. You can sprinkle some almond flakes and chocolate chips if you like.
Enjoy! ????
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Triple chocolate cake: here's a cake to die for!
It's never been easier! Every bite will be heaven! INGREDIENTS
Chocolate sponge cake:
• 4 egg yolks
• 50g / 0.24cup sugar
• 60g / 0.29 cup oil
• 80 ml / 2.82oz milk
• 1/2 tsp salt
• 1 tsp vanilla extract
• 100g / 0.77 cup flour (all purpose)
• 2 tbsp cocoa powder
• 4 egg whites
• 1/4 tsp tartar cream
• 80g / 0.66 cup powdered sugar
Dark Chocolate Ganache:
• 120g milk chocolate
• 120ml / 4.23oz cream
White Chocolate Ganache:
• 65g of white chocolate
• 32 ml / 1.1 oz cream
• 150ml / 5.3oz cream
• 200g milk chocolate
• 100ml / 3.5oz cream
• 20g butter
• Chocolate chips
METHOD
Chocolate sponge cake Add egg yolks and sugar to the bowl. Whisk. Add butter and whisk.
Add milk, salt and vanilla extract, and whisk. Sift the dry ingredients into the mixture. Mix. Beat egg whites in another bowl. Add tartar cream and whisk. Add sugar and beat. Gently add the egg white mixture in 3 servings to the dough. Bake at 140 ° C / 285 ° F for about 50-55 minutes. Cut the cake into 4 layers.
Dark Chocolate Ganache: Pour the warm cream onto the chocolate. Stir the mixture. Beat with a mixer.
White Chocolate Ganache: Pour warm cream onto white chocolate. Stir.
Apply dark and white chocolate ganache between layers of biscuit. Cool for 1 hour.
Topping for whipped cream: Whip the cream in a bowl until peaks form. Apply cream to the cake. Cool for 1 hour.
Add cream and butter to the pan and bring to a boil. Add chocolate and mix. Pour ganache onto the chilled cake. Sprinkle with chocolate chips.
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Triple Chocolate Muffins! Recipe tutorial #Shorts
How to make Triple Chocolate Chip Muffins!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out these delicious Triple Chocolate Chip Muffins! All the chocolates : )
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cake #baking
Rich And Fragrant Triple Chocolate Mousse Cake
The triple chococlate mousse cake is so delicious and quite easy to make. You can find the recipe below (final cake16cm, 6 - 7 cm height)
Chocolate brownies (18cm mold)
20g dark chocolate
20g butter
30ml milk (2 tbsp)
1egg
30g sugar
a pinch of salt
30g all purpose flour
8g cocoa powder
1/2 tsp baking powder
30g hazelnuts (optional but better)
Bake it 180C for 20 -22 minutes, cool down and cut into a 16cm circle
Whipped cream: (keep it cold all the time)
300g cold heavy cream
8g powdered sugar
Chocolate mousse
55g dark chocolate, please use chocolate chips or chopped chocolate, so it is melted easier and faster (I use couverture chocolate Callebaut 54.5%)
35g heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk (15ml)
87g cold whipped cream
55g milk chocolate (Callebaut 33.6%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
55g white chocolate (Callebaut 28%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
Cocoa powder
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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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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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