Triple Chocolate Cake recipe
This is one of The BEST Triple Chocolate Cake recipe — This is the chocolate layer cake to beat out all other chocolate cake recipes you know. It’s rich, decadent, and everything you want in a triple chocolate cake!
What Makes This Chocolate Cake So Special?
Yes, this triple chocolate layer cake is essentially a large chocolate cake. But the different layers that reveal themselves once the cake is cut into takes it over the edge. It is far more exciting than a typical chocolate cake.
The cake is tender, very very moist, and springy thanks to the tenderizing effects of buttermilk and using oil rather than butter. The chocolate flavor is deep, intense, and comes from both cocoa powder and coffee. Rest assured, the cake doesn’t taste like coffee. The coffee simply intensifies and rounds out the chocolate flavor.
Triple chocolate cake ingredients
You need mostly pantry-friendly ingredients that you may already have on hand for this triple chocolate cake recipe:
For the sponge cake: 4 eggs, separated into yolks and whites, Sugar, oil instead of butter to trap in moisture. Go on with milk, vanilla, all-purpose flour, cocoa powder, powdered sugar and tartar cream to stabilize your whisked egg whites.
To make the easy two-ingredient dark chocolate ganache filling you just need milk chocolate and heavy cream.
For the decadent white chocolate ganache filling, you’ll need white chocolate, cream, milk chocolate, and butter. Finally, add simple chocolate chips for crunch, flavor, and an extra punch of chocolate to decorate the cake.
Check also : Eggless Chocolate Mousse Cake
How to make Triple Chocolate Cake From Scratch
First, in a mixing bowl, whisk together the egg yolks, sugar, oil, salt, and milk until well combined. Using a fine-mesh strainer, sift the all-purpose flour and cocoa powder into the mixing bowl, and whisk to combine.
In a separate mixing bowl, beat the egg whites and tartar cream until light and frothy. Add the powdered sugar and beat until stiff. Add a large scoop of the egg white mixture to the chocolate egg yolk batter.
Fold to lighten the chocolate mixture. Continue to add the egg whites to the chocolate batter, folding just to combine. Pour the cake batter into a round cake pan lined with parchment paper and bake for 55 minutes
Let the cake cool fully, then remove it from the cake pan and carefully slice the cake into four thin rounds.
In a glass mixing bowl, combine the chopped dark chocolate and hot cream for the chocolate ganache filling. Mix until the chocolate is completely melted and set aside.
In a separate glass bowl, combine the white chocolate and warmed cream for the white chocolate ganache filling.
To assemble the chocolate cake
place one layer of cake on a platter. Brush with milk, then a layer of chocolate ganache filling.
Place the next layer of chocolate cake on top, brush with milk, and white chocolate ganache filling. Repeat with the remaining filling and cake
In a glass mixing bowl, make whipped cream with the remaining heavy cream and an electric mixer.
Spread the whipped cream on the top of the assembled triple-layer chocolate cake. When fully frosted, chill the cake for 1 hour.
In a small saucepan, melt the sugar, butter, and milk chocolate for a chocolate glaze. Pour the warm glaze over the cooled triple chocolate cake. Smooth it out, press chocolate shavings into the side of the cake for decoration.
Enjoy