"HAVE MERCY!" TRIPLE CHOCOLATE CAKE
When you want a really good dessert, make this triple layer chocolate cake with rich, creamy frosting.
Provided by Fuller House
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
- Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
- Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
- Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
- To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
Nutrition Facts : Calories 796.8 calories, Carbohydrate 120.4 g, Cholesterol 108.1 mg, Fat 33.5 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.6 g, Sodium 410.6 mg, Sugar 81.2 g
TRIPLE CHOCOLATE LAYER CAKE
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
TRIPLE CHOCOLATE FANTASY CAKE
Make and share this Triple Chocolate Fantasy Cake recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees Fahrenheit.
- Grease and flour a 10 inch bundt pan.
- Mix cake mix, water, oil, eggs, and ground walnuts.
- Pour into pan.
- Bake until done, 45 minutes.
- Cool in pan for 25 minutes; invert; cool completely.
- CHOCOLATE GLAZE:.
- Combine butter and chocolate chips in microwave until melted; stir; glaze will be thick.
- Pour over cake.
- Sprinkle with chopped walnuts.
- WHITE CHOCOLATE GLAZE:.
- Mix white chocolate and shortening in microwave.
- Pour over chocolate glaze.
Nutrition Facts : Calories 424.1, Fat 29.5, SaturatedFat 10.3, Cholesterol 47.4, Sodium 326.4, Carbohydrate 41.2, Fiber 2.4, Sugar 27.3, Protein 5.2
TRIPLE-CHOCOLATE CHEESECAKE
An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
- In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
- Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
- Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
- Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
- Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
Nutrition Facts : Calories 725 g, Fat 50 g, Fiber 2 g, Protein 12 g
TRIPLE CHOCOLATE CAKE
This cake starts with a cake mix, chocolate pudding mix and chocolate chips. But it is the Amaretto that sends it over the top! A friend brings this to work for special occassions. It is absolutely my favorite!
Provided by Connie K
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease 10-inch bundt pan and dust with cocoa.
- Place all cake ingredients except the chocolate chips and almonds in a large bowl and beat for 2 minutes with an electric mixer on medium speed. Mix in the chocolate chips and alomnds and pour into the prepared pan. Bake for 50-55 minutes or until the cake tests done (you may need more time in your oven--I've needed as long as 75 min.). Cool on a rack for 10 minutes before removing from the pan.
- Mix all glaze ingredients in small bowl. Let stand at room temperature until.
- ready to glaze cake.
- Place warm cake on a serving dish and drizzle with glaze.
- A sprinkle of powdered sugar on the top may be another option--or you can go for broke with chocolate frosting!
Nutrition Facts : Calories 585.3, Fat 32.1, SaturatedFat 9.4, Cholesterol 94.4, Sodium 678, Carbohydrate 73.4, Fiber 2.7, Sugar 47.5, Protein 7.3
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
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