Triple Chocolate Cake Recipe – A blog about making the perfect triple chocolate cake with three kinds of chocolate!
Introduction
Chocolate cake is one of my favorite desserts. I love the rich flavor and gooey, fudgy texture. But sometimes I get tired of plain old chocolate cake and want to spice things up a bit. That’s why this triple chocolate cake recipe was born! You can make a chocolate cake with three kinds of chocolate! This recipe uses unsweetened cocoa powder along with semisweet and bittersweet chocolate chips to enhance the richness and depth of flavor in your dessert.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
Whisk the beaten eggs into the butter mixture until smooth. Add in both cans of sweetened condensed milk and whisk vigorously until everything is combined well. Next add 1 cup chocolate chips and 1/2 cup chopped nuts to this mixture as well (if you are making it for a birthday party or holiday celebration you can use M&M’s instead). Finally add your dry ingredients and fold them in gently until everything is just combined but not over mixed so that there are still some lumps visible in your batter!
In another large bowl, whisk together the eggs, oil, buttermilk and vanilla.
In another large bowl, whisk together the eggs, oil, buttermilk and vanilla.
Whisk until smooth. Use a liquid measuring cup to measure the buttermilk.
Add the egg mixture to the flour mixture and stir just until combined.
Now you can add the egg mixture to your flour mixture. First, make sure that both mixtures are room temperature and then give them a good stir just until they’re combined. If you over mix it at this point, it will cause your cake to be tough and dry.
If you’re using a stand mixer, use the paddle attachment and stir on low speed for about 30 seconds or until it looks like there’s no flour left in the bowl (you may need to scrape down the sides of your bowl). If you’re mixing by hand with a wooden spoon, do not use metal utensils because they can react with acidic ingredients such as lemon juice or buttermilk. Stir by hand until all clumps of flour are gone from the bottom of the bowl; no longer—just enough so that everything is well-mixed together!
Scrape down the sides of the bowl and add the hot coffee or boiling water. Stir just until combined and smooth. The batter will be very thin.
Add the hot coffee or boiling water to the bowl while mixing on low speed until it is just combined and smooth. The batter will be very thin but you can add more flour if needed. Scrape down the sides of the bowl and mix again for about 30 seconds until completely combined, stopping to scrape down any remaining dry flour from around edges with a rubber spatula as needed.
Divide batter evenly between prepared pans and bake 25 – 30 minutes or until a toothpick inserted in center comes out clean. Remove cakes from oven and place on wire racks to cool 20 minutes then remove cake from pans to cool completely.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans or line with parchment paper and set aside.
- In the bowl of your electric mixer, beat butter and sugar until light and fluffy, about 3-4 minutes on medium speed with paddle attachment or 5-6 minutes on medium speed with whisk attachment until smooth, pale yellow in color, almost white in color (this is important to ensure that your cake will be soft). Add eggs one at a time beating well after each addition; scrape down sides of bowl as needed during mixing process. Add vanilla extract and beat until incorporated; set aside while making chocolate mixture below.
You can make a chocolate cake with three kinds of chocolate!
You can make a chocolate cake with three kinds of chocolate! I do recommend using only one kind of baking chocolate and not including any white or milk in the batter, which is what I did. If you don’t want to take the time to melt your own chocolate (or if you are using store-bought), you can use some semi-sweet chips instead.
This recipe makes two 9 inch rounds or one 13″x9″ pan, so plan on making this for a crowd! It was easily enough for my boyfriend and me as well as his brother and sister after they dropped by unexpectedly while we were having dessert.
Conclusion
I hope this triple chocolate cake recipe has inspired you to get in the kitchen and start baking. If you enjoyed it, then please share with your friends! And remember, if you need any more tips on baking delicious cakes or desserts then make sure to check out our blog regularly for more content like this one.