Triple Chocolate Cake

Why Make This Recipe

Triple Chocolate Cake is a dream come true for chocolate lovers. This cake is rich, moist, and packed with chocolate flavor, making it an irresistible treat. Whether you are celebrating a special occasion or just want to enjoy a delicious dessert, this cake will surely satisfy your cravings. Its delightful layers and smooth ganache will impress your family and friends.

How to Make Triple Chocolate Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup semi-sweet chocolate chips
• 8 oz dark chocolate, chopped (for ganache)
• 1 cup heavy cream

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until everything is smooth.
4. Gradually stir in the boiling water. The batter will be thin, but that is okay.
5. Pour the batter evenly into the prepared cake pans.
6. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
7. While the cakes are baking, you can make the ganache. In a saucepan, heat the heavy cream until it just begins to simmer. Pour it over the chopped dark chocolate in a bowl and let it sit for a minute. Then, stir until smooth.
8. Once the cakes are done, let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. Once the cakes are cool, spread a layer of ganache on top of one layer. Place the second layer on top and cover the whole cake with the remaining ganache.

How to Serve Triple Chocolate Cake

Serve the Triple Chocolate Cake at room temperature. You can slice it into generous pieces and accompany it with whipped cream or a scoop of vanilla ice cream for an extra treat. A sprinkle of chocolate shavings on top makes it even more appealing.

How to Store Triple Chocolate Cake

To keep your Triple Chocolate Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

Tips to Make Triple Chocolate Cake

• Make sure all your ingredients are at room temperature for better mixing.
• Don’t skip the boiling water; it makes the cake extra moist.
• You can add a layer of whipped cream between the cake layers for additional creaminess.
• Decorate the cake with chocolate curls or berries for added decoration.

Variation

If you want to mix it up, consider adding a layer of raspberry jam between the cake layers. The tartness of the berries pairs perfectly with the chocolate.

FAQs

1. Can I use a different type of cocoa powder?
   Yes, you can use Dutch-processed cocoa powder for a different flavor profile.
2. Can I make this cake ahead of time?
   Absolutely! You can bake the cakes a day ahead and frost them when you’re ready to serve.
3. Can I use milk alternatives like almond or oat milk?
   Yes, using milk alternatives will work, but the taste and texture might vary slightly.
4. What can I use instead of vegetable oil?
   You can use melted butter or another neutral oil like canola oil.
5. How do I know when my cake is done baking?
   Insert a toothpick in the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Triple Chocolate Cake

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A rich and moist cake packed with chocolate flavor, perfect for special occasions or simply satisfying chocolate cravings.

• Total Time: 50
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup semi-sweet chocolate chips
• 8 oz dark chocolate, chopped (for ganache)
• 1 cup heavy cream

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until everything is smooth.
4. Gradually stir in the boiling water. The batter will be thin, but that is okay.
5. Pour the batter evenly into the prepared cake pans.
6. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
7. While the cakes are baking, you can make the ganache. In a saucepan, heat the heavy cream until it just begins to simmer. Pour it over the chopped dark chocolate in a bowl and let it sit for a minute. Then, stir until smooth.
8. Once the cakes are done, let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. Once the cakes are cool, spread a layer of ganache on top of one layer. Place the second layer on top and cover the whole cake with the remaining ganache.

Notes

For extra creaminess, add a layer of whipped cream between the cake layers. Decorate with chocolate curls or berries for added appeal.

• Author: maya-bake
• Prep Time: 15
• Cook Time: 35
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 30g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 50mg