triple chocolate cake

This chocolate cake from Delish.com has us six feet under.

Death by Chocolate Cake

Cooking spray

c. all-purpose flour

c. sugar

brown sugar

Dutch-processed cocoa powder

baking soda

baking powder

kosher salt

c. butter

eggs,

c. strong black coffee

c. buttermilk

tbsp. pure vanilla extract

c. butter, softened

cocoa powder

heavy cream (plus more if necessary)

c. semisweet chocolate chips, divided

This cake is DELICIOUS! My go to chocolate cake recipe. Everything about it brings out the chocolate goodness.

One thing I did learn was to half the recipe after my first time making it. This cake is HUGE! After frosting it, we weighted it at 8lbs 😂😂

This recipe makes four (4) full 8" cake pans full of batter....the icing recipe is a huge amount as well! I took this recipe and made TWO /two layer cakes....plenty of icing for both cakes and even splitting the cakes it makes TWO very nice height cakes with good thick layers of frosting/icing on the layers and encasing cakes as well!! It was a win win for me as I was making it as a gift to a friend for b-day/going away party, so he got a beautiful cake and so did I! I did not add the chocolate chips to the outside , I felt it was overkill and the cake turned out so pretty without them!

This recipe is AMAZING I have never had such moist, tender, delicious cake in my life. Thank you so much.

MADE THIS LAST NIGHT!! HUGE HIT!! The sponge is perfect!! The frosting is delicious but was so thick it broke the attachment on my stand mixer :( obviously the butter was not soft enough so make sure yours is very soft before you mix it!! this recipe is definitely worth a try!!

So rich and delicious! I made this cake for my brother’s birthday earlier this week! The frosting was the best chocolate frosting I have ever tasted! I could eat that frosting in bucketloads lol! The only tip I would give is that if it’s just like 6 of y’all eating it, I would cut the cake part of the recipe in half...

Way too much batter.  Overflowed the pan.  Burnt on the oven floor.  Filled the whole house with smoke.  But still delicious.

The best chocolate cake by far... :)  made it, and it was a Big hit.  Thanks for sharing the recipe.

https://streaming.hearstdigitalstudios.com/8ce74e41-f9b8-4956-9bb4-f53659fc9492/video_rover_16x9_1080p_hd_1572626781_13451.mp4

ATTN Chocolate Lovers: Death By Chocolate Cake Is Here

This chocolate cake with cream cheese frosting is the best!!! Incredibly moist and topped with that luscious white chocolate cream cheese frosting, it can hardly get any better!

Chocolate Cake with Cream Cheese Frosting

Chocolate cake (See note):

unsalted butter

g/ 1.5 oz/ 1/3 cup pure cocoa powder (unsweetened)

200 ml/ 6.7 fl.oz/ ¾ cup + 2 tablespoons water

350 g/ 12.3 oz/ 1 ¾ cups granulated sugar

250 g/ 8.8 oz/ 2 cups all-purpose flour

salt

eggs (medium Germany, large US)

150 g/ 5.3 oz/ scant 2/3 cup sour cream

Glaze:

g/ 1.7 oz/ scant ¼ cup unsalted butter

g/ 0.7 oz/ 1/8 cup pure cocoa powder (unsweetened)

ml/ 1 fl.oz/ 1/8 cup milk

g/ 3.5 oz/ 1 cup icing sugar

Topping:

175 g/ 6.2 oz white chocolate

230 g/ 8.1 oz/ 1 cup cream cheese, room temperature

Cut the butter into small cubes, place them...

Cut the butter into small cubes, place them in a saucepan. Add the cocoa powder and the water. Slowly bring to a boil, while stirring often to help melt the butter. Remove from the heat and let cool for 10 minutes.

Preheat the oven to 200 degrees Celsius/400 degrees...

Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit. Butter a springform (23-24 cm/ 9-10 inches), sprinkle it lightly with flour, and shake the form to coat it with the flour all over. Remove the excess flour by patting the pan on the bottom over a sink.

In a large bowl, mix together the sugar,...

In a large bowl, mix together the sugar, flour, baking soda, and salt. Add the eggs, sour cream, and cocoa-butter mixture. Mix well.

Pour the batter into the prepared form. Bake...

Pour the batter into the prepared form. Bake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle of the cake comes out with only a few wet crumbs clinging to it. Leave the cake to cool down in the springform for about 20 minutes.

Using a toothpick, poke holes over the entire...

Using a toothpick, poke holes over the entire cake.

Place the cubed butter, cocoa powder, milk, and...

Place the cubed butter, cocoa powder, milk, and icing sugar in a small saucepan. Bring to a boil while stirring.

Pour the glaze over the poked cake.

Place the springform on a wire rack and...

Place the springform on a wire rack and let cool completely.

Chop the white chocolate finely. Place it in...

Chop the white chocolate finely. Place it in a waterproof bowl. Pour some water into a saucepan. Place the bowl with the white chocolate on top, but make sure that the bowl doesn't touch the water. Melt the chocolate slowly, stirring often. Set aside while you prepare the rest.

Place the cream cheese in a bowl and...

Place the cream cheese in a bowl and mix it shortly to make it softer. Add the soft butter and mix well until the mixture turns pale and creamy.

Slowly, start adding the melted chocolate, 1 tablespoon...

Slowly, start adding the melted chocolate, 1 tablespoon at a time, stirring well after each addition. Once you have incorporated all the chocolate, mix well until fluffy.

You can use it immediately or let it...

You can use it immediately or let it set in the fridge for a while. The topping can be made in advance. In this case, cover the bowl with cling film/ plastic wrap and place it in the refrigerator until ready to use. Bring to room temperature (about 30 minutes) and mix shortly before spreading the mixture on the cake.

Carefully remove the cake from the springform. Place...

Carefully remove the cake from the springform. Place it on a serving platter.

Spread the white chocolate topping over the cake.

Keep refrigerated until ready to serve.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

This incredibly fluffy and moist triple chocolate cake features a chocolate sponge cake layered with dark and white chocolate ganache fillings. Delicious alternative to classic chocolate cake, top your masterpiece with even more chocolate chips for a decadent show-stopper made for the chocoholic in your life.

Triple Chocolate Cake: the recipe for a delicious chocolate dessert

ehh yolks, 4

Sugar, 50 g (0.24 cup)

Oil, 60 g (0.29 cup)

Milk, 80 ml (2.82 oz)

Vanilla Extract, 1 tsp

All-purpose flour, 100 g (0.77 cup)

Cocoa powder, 2 tbsp

Egg whites, 4

Powdered sugar, 80 g (0.66 cup)

Milk chocolate, 120 g

Heavy Cream, 120 ml (4.23 oz)

White chocolate, 65 g

Cream, 32 ml (1.1 oz)

Cream, 150 ml (5.3 oz)

Milk chocolate, 200 g

Cream, 100 ml (3.5 oz)

Butter, 20 g

Chocolate chips,

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 a small saucepan and bring to a boil. Add the chocolate and mix. Pour the ganache over the chilled cake. Sprinkle with chocolate chips.

This Triple Chocolate Mousse Cake is an amazing combination of chocolate cake, chocolate fudge, and chocolate and white chocolate mousse! Smooth and creamy layers of mousse on top of a rich, moist cake. It's so freaking good!

Triple Chocolate Mousse Cake

(56 grams) unsalted butter, room temperature

(104 grams) sugar

(58 grams) sour cream, room temperature

tsp vanilla extract

+ 2 tbsp (81 grams) all purpose flour

+ 2 tbsp (43 grams) Hershey’s special dark cocoa

tsp salt

(60 milliliters) milk, room temperature

tbsp water, room temperature

oz (170 grams) semi sweet chocolate chips

tbsp (30 milliliters) light corn syrup

(120 milliliters) heavy whipping cream

(52 grams) sugar

(420 milliliters) heavy whipping cream, divided

oz (227 grams) semi sweet chocolate chips

(86 grams) powdered sugar

tsp gelatin

tbsp (23 milliliters) water

(255 grams) white chocolate chips

(420 milliliters) heavy whipping cream, cold, divided

(38 grams) powdered sugar

Preheat oven to 350°F (176°C) and prepare an 8 inch cake pan with parchment paper in the bottom and grease the sides.

. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Add sour cream and vanilla extract mix until well combined.

. Add egg whites one at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.

. Spread the batter evenly into the prepared pan and bake for 19-21 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.

. Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely.

. One the cake is cooled, prepare the cake pan for layering. To set up your cake pan, line an 8×3 inch springform pan with parchment paper that goes about 2 inches above the top edge of the pan. A springform pan is best so that you can easily remove the cake once it’s been assembled. If you only have a regular 8×3 inch cake pan, line the cake pan with plastic wrap (which can later be used to lift your cake out of the pan once it’s assembled), then add the parchment paper. You can also place a cardboard cake circle in the bottom of the pan, on top of the clear wrap. In lou of using a cake pan to build the cake, you could also use cake collars.
10. Cut the

dome off of the cake, then place it in your pan or cake collar.
11. To make

the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium heat-proof bowl.
12. Heat th

heavy whipping cream until it just starts to boil, then pour it over the chocolate chips. Cover the bowl with clear wrap and allow to sit for 3-5 minutes, then whisk until smooth.
13. Pour th

chocolate on top of the cake and spread into an even layer. Place the cake in the fridge while the ganache firms, about 1 hour.
TO MAKE THE CHOCOLATE MOUSSE:

uction-step-15&#8243;>1. Combine egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler. If you don’t have a double boiler, you can use a mixing bowl set over a pot with simmering water in it. I use my mixer bowl. Do not let the water boil, or it will be too hot. To ensure that the steam cooking the eggs doesn’t get too hot, occasionally lift the bowl to release the steam.
2. Cook mixture

whisking constantly. The mixture will thin out at first, then begin to thicken. The egg mixture will be ready when is has thickened, lightened in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). Do not boil. When done, remove egg mixture from heat and set aside.
3. Place the choc

late chips for mousse in a medium sized bowl and melt in the microwave in intervals of about 10-15 seconds, stirring well between each interval, until smooth. You could also melt them in a double boiler, if you prefer.
4. Vigorously whi

k the egg mixture into the melted chocolate until smooth. Set aside to cool to about room temperature.
5. In another bow

, whip remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.
6. Fold about a ¼

cup of the whipped cream into the chocolate mixture until , then fold about a 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.
7. Spread the choc

late mousse into an even layer on top of the chocolate fudge. Refrigerate for about an hour.
TO MAKE THE WHITE CHOCOLATE MOUSSE:

step-22&#8243;>1. In a small bowl, sprinkle the powdered gelatin over the water, making sure the powder is all touching water. Let stand for about 5 minutes.
2. Place the white

chocolate chips in a medium glass bowl. Microwave 1/2 cup (120ml) of heavy cream in a medium measuring cup until it comes to a boil.
3. Add the gelatin

mixture to the hot heavy cream mixture and whisk until the gelatin is dissolved.
4. Pour the hot cr

am over the white chocolate chips and let stand, covered, for 3-5 minutes. Whisk the white chocolate mixture until the chocolate is melted and the mixture is smooth. If it doesn’t completely melt, microwave in 10-15 second intervals, whisking well between each, until smooth. Set aside to cool to about room temperature.
5. Whip remaining 1

/4 cups (300ml) heavy cream and powdered sugar at high speed with a mixer until stiff peaks form.
6. Gently fold about

a third of the cooled white chocolate mixture into the whipped cream until combined. Add the second third of the cooled white chocolate and gently fold into the whipped cream. Add the remaining white chocolate and fold together until completely combined.
7. Spread the white

hocolate mousse into an even layer on top of the chocolate mousse. Refrigerate until completely firm, at least 3-4 hours.
TO FINISH OFF THE CAKE:

ep-29&#8243;>1. Once firm, remove the cake from the pan or remove the cake collar from the sides. If needed, smooth the sides of the cake using an offset spatula, and place cake on a serving plate.
2. Finish off the ca

e with chocolate curls and a sprinkle of cocoa powder. Keep cake refrigerated until ready to serve.

I made this cake for my birthday, and I can say it is the best cake I’ve had in my entire life (and I turned 52!) there are NO APPROPRIATE WORDS to describe the luscious, decadent and delicious cake! Thank you for this recipe!!

This triple chocolate cake is not only delicious, but it's also easy and is made in one bowl. This super moist scratch chocolate cake recipe is easy to follow and mixes together in just minutes.

One Bowl Triple Chocolate Cake

oz bar unsweetened chocolate baking bar ((melted and cooled a bit-see instructions below))

unsalted butter ((2 sticks))

sugar

Tbsp vegetable or canola oil

eggs

milk

vanilla bean paste ((or vanilla extract))

all purpose flour

cocoa powder ((not dutch cocoa powder))

tsp baking soda

tsp baking powder

hot coffee ((or hot water))

mini chocolate chips ((semi-sweet or milk chocolate))

Preheat the oven to 325 degrees.

Grease and flour two, 8 inch round cake pans and set aside.

Break up the baking chocolate bar and place in a large microwaveable mixing bowl. Heat in the microwave about one minute, stir and heat again for another minute and stir. If not melted, microwave in 20 second increments, stirring in between until melted.

Once melted, add in the 1 cup of butter (2 sticks). It's helpful to cut up the butter before adding it to the bowl. (You can also just melt the butter in another bowl, but then it would be a two bowl cake and not a one bowl cake.)

Stir the sliced butter into the melted chocolate until all the butter is melted. If the butter needs help melting, just pop in the microwave for a few more seconds until fully melted.

Set the mixing bowl with the chocolate and the butter aside to cool a bit. It needs to be closer to room temperature when you add in the rest of the ingredients. (You can pop it into the fridge for about 15 minutes, then stir.)

Once it's a bit closer to room temperature, stir it again and add in the sugar and oil and mix well on medium speed for a couple minutes. Scrape down the sides of the bowl.

Add in the eggs, one at a time, mixing on medium only until just combined.

Scrape down the sides of the bowl and mix again for a few seconds only.

Add in one cup of the flour only and mix on medium until just combined.

Add in the milk and vanilla extract and mix again on medium only until just combined.

Add the rest of the flour (1 cup), the cocoa powder, baking soda, baking powder and salt to your bowl and mix on medium speed only until incorporated. Scrape down the sides of the bowl and mix again for only a few seconds. Do not over-mix.

Add in the hot coffee or water and mix again with an electric mixer on medium speed only until incorporated. Do not over-mix. Mixing for several minutes is too long.

Add in the mini chocolate chips and fold in with a rubber spatula or spoon.

Pour into prepared pans and bake at 325 degrees for approximately 55 - 60 minutes.

It's going to have a bit of a dome and crack just a bit on the top, but don't worry about that. You can take a knife or a cake leveler and level the tops of the cake layers if you want.

Cool on a wired rack, in the pans, for about 15-20 minutes, then turn the cakes out onto the rack and allow them to cool completely before covering with buttercream or freezing them.&nbsp;

https://www.youtube.com/watch?v=sZFo_EexUVU

This triple chocolate cake is so delicious. It's easy and is made in just one bowl! 

This scratch chocolate cake recipe mixes together in just minutes and comes out super moist. There's no cake mix for this one, it's all homemade and is packed with so much chocolaty goodness.

PRINTABLE RECIPE HERE: https://iscreamforbuttercream.com/one-bowl-triple-chocolate-cake/

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Top 5 triple chocolate cake recipes from across the web

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Top 5 triple chocolate cake recipes from across the web

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The most viewed triple chocolate cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine