SOFT AND MOIST TRIPLE CHOCOLATE CAKE

If you are a chocoholic, this soft and moist Triple Chocolate Cake recipe is made for you. Expect three times intense chocolate taste. Moist chocolate cake – amazing chocolate buttercream frosting -chocolate sprinkles on top. Very easy to make.
Course: Dessert
Cuisine: American
Keyword: How to make triple chocolate cake, triple chocolate cake recipe
Servings16 servings
Calories618 kcal
AuthorSabine
Ingredients
Cake
  • 2 cups all-purpose flour, spooned and leveled (240g)
  • 3/4 cup dutch-processed cocoa powder, spooned and leveled (65g)
  • 1 + 1/2 cups granulated white sugar (300g)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1/2 cup canola or vegetable oil (120ml)
  • 2 large eggs
  • 1/2 cup buttermilk (120ml)
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 1 cup hot boiling water (240ml)
Frosting
  • 1 + 1/2 cups unsalted butter, room temperature (339g)
  • 3 cups powdered sugar, sifted (360g)
  • 1+1/2 cups semi-sweet chocolate, melted and cooled (255g)
  • 1 cup semi-sweet chocolate chips for decoration (175g)
Instructions
  1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8″ (20cm) baking pans with parchment paper. Set aside.
  2. Make the cake: In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside. 
  3. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot water until combined. Be cautious that you don’t burn yourself! The batter will be very thin. 
  4. Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don’t overbake. I baked mine for 22 minutes. Let cool in the pan for about 15 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.
  5. Make the frosting: Mix butter until creamy. Add powdered sugar and mix until combined. Stir in melted chocolate until creamy. The melted chocolate shouldn’t be hot. After melting, let stand 10 minutes.
  6. Cut a thin layer off the tops of your cakes to create a flat surface. Place one cake layer on a cake stand, turner or serving plate. Remove 1/2 cup of the frosting for decoration. Spread the half of the remaining frosting over the cake. Place the second cake layer on top and frost the outside and the sides of the cake with the remaining frosting. Decorate with chocolate chips and the reserved frosting. Chill in an airtight container in the fridge for at least 3 hours. 
  7. Leftovers will stay fresh up to 4 days. Let cake come to room temperature before serving.

Recipe Video

Notes
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don’t need to cut it all the way through, it’s ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
RECOMMENDATIONS:
  • Read the blog post for additional information on how to make Triple Chocolate Cake, tips for super moist chocolate cake, how to store and freeze chocolate cake, substitutions, etc. 
  • Watch step-by-step photos to see the required consistency at every step.
  • Watch the 78 seconds video to see the whole process of making Triple Chocolate Cake.

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