Triple Chocolate Cake
You won't be able to resist the urge when you find yourself face-to-face with this Triple Chocolate Cake. With 3 layers of rich and decadent chocolate, every bite will feel like a walk through heaven!
Servings: 9 slices
Equipment
- 3 disposable piping bags
- 1 squeeze bottle
Ingredients
- 2 1/2 C flour
- 1 tsp kosher salt
- 3 tsp baking powder
- 1/2 C unsalted butter softened
- 1/2 C canola oil
- 1 C sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 C buttermilk
- 1/2 C Dark chocolate melted and cooled
- 1/2 C milk chocolate melted and cooled
- 1/2 C white chocolate melted and cooled
Triple Chocolate Frosting ingredients:
- 3 C unsalted butter softened
- 6 C powder sugar
- 1 tsp pure vanilla extract
- 3-5 tbsp heavy whipping cream
- 3/4 C dark chocolate melted and cooled
- 3/4 C milk chocolate melted and cooled
- 3/4 C white chocolate melted and cooled
Chocolate Ganache Ingredients :
- 1 C milk chocolate chips
- 1/2 C heavy whipping cream
Instructions
Cake directions :
- Preheat oven to 350 degrees and spray three 9in a round cake pan with baking spray
- In a large bowl, whisk together the flour, salt, and baking powder
- Using a standing mixer, beat together until creamy the butter, oil, and sugar for about 3 minutes
- Beat in the eggs, one at a time until combined
- Beat in the vanilla extract
- Alternating between the two, add in the flour and buttermilk and continue to mix until combined after each addition
- Divide the batter into three bowls
- Mix in the cooled dark chocolate into one bowl
- Mix the milk chocolate into the second bowl
- Mix the white chocolate into the third bowl
- Pour each batter into one of the cake pans
- Bake in the oven for 25-30 minutes or until a toothpick comes out clean from the center
- Allow cooling completely
Chocolate Ganache Directions :
- Using a small pot, heat up the heavy whipping cream until simmering
- Pour the chocolate chips into a heat-safe bowl and pour the hot heavy whipping cream over it
- Allow sitting for 2 minutes before whisking until smooth
- Pour into a squeeze bottle
Frosting Directions :
- Using a standing mixer, beat the butter, powder sugar, vanilla, and heavy whipping cream until creamy and smooth
- Divide the batter into three bowls.
- Mix in the cooled dark chocolate into one bowl
- Mix the milk chocolate into the second bowl
- Mix the white chocolate into the third bowl
Assemble the cake:
- Using 10in cake rounds, Remove cake layers from cake pans and place them on cake boards
- Using a cake leveler, remove the domes from the top of the cakes
- Starting with the dark chocolate cake layer first, scoop out 1/3 of the dark chocolate frosting onto the top of the dark chocolate layer and spread evenly
- Place the milk chocolate cake layer on top of the dark chocolate
- Scoop out 1/3 of the milk chocolate frosting onto the milk chocolate cake layer and spread evenly
- Place the white chocolate cake layer on top of the milk chocolate frosting
- Repeat steps with 1/3 of the white chocolate frosting
- Scoop the remaining icing into their own piping bags
- Cut the tip off the piping bags
- Using the dark chocolate one first, pipe two rings around the outer edge of the cake
- Repeat steps with the milk chocolate and white chocolate
- Using a cake scraper, smooth out the frosting
- Using the chocolate ganache, pipe the ganache all around the top edge of the cake and allow it to drop down the sides.
- Using the remaining frosting in the piping bags, pipe dollops of the 3 different frostings around the top
- Sprinkle chocolate curls around the top