Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, triple chocolate cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Triple Chocolate Cake is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Triple Chocolate Cake is something that I have loved my whole life.
Choose from a wide selection of yarns, accessories and patterns. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. You can also prepare this chocolate layer cake as a sheet cake, too. With light sponge, silky milk chocolate buttercream and glossy dark chocolate ganache, this decadent cake recipe is a chocolate lover's dream - and a great way to learn new ways to bake with chocolate.
To begin with this recipe, we have to prepare a few components. You can cook triple chocolate cake using 20 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Triple Chocolate Cake:
- Get cake (chocolate)
- Take 2 cups white sugar
- Make ready 1 3/4 cups all-purpose flour
- Prepare 3/4 cup unsweetened cocoa powder
- Get 1 1/2 teaspoons baking soda
- Get 1 1/2 teaspoons baking powder
- Get 1 teaspoon salt
- Take 2 eggs
- Get 1 cup milk
- Prepare 1/2 cup vegetable oil
- Prepare 2 teaspoons vanilla extract
- Take 1 cup boiling water
- Get frosting (chocolate buttercream)
- Take 3/4 cup butter
- Prepare 1 1/2 cups unsweetened cocoa powder
- Make ready 5 1/3 cups confectioners' sugar
- Prepare 2/3 cup milk
- Make ready 1 teaspoon vanilla extract
- Make ready lace (white chocolate)
- Get 2 Ghirardelli White Chocolate Baking Bar (4 oz)
The look came from various other cakes I have done in my time, all combined together. Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
Steps to make Triple Chocolate Cake:
- Prepare the chocolate lace the night before the day that the cake is to be prepared. On wax paper, outline your design.
- I cut up the chocolate into very small pieces to minimize the melting time.
- Melt the white chocolate using a double-broiler.
- Trace the design on the wax paper. I flipped the paper to avoid potential chemicals from the pen I used. I would also recommend cooling the paper in the fridge/freezer before piping the design—I noticed that because my wax paper was at room temperature, the chocolate spread flat and didn't hold a thin shape like I wanted.
- Place the white chocolate lace in the fridge overnight.
- Preheat oven to 350 °F. Grease and flour two 9 inch cake pans (or bake in 2 rounds if you just have one pan like me).
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand.
- Don't worry if the batter is slightly runnier than you expected, I ended up having a very dense, moist cake. Pour it evenly into the pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
- Frost the outside of the cake.
- Take out the lace and let it warm up slightly at room temperature so that it is malleable enough to wrap around the cake.
- Refrigerate for 15+ minutes to help everything set in place and serve :)
Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing. Product Description Chocolate sponge cake filled with a white chocolate frosting, topped with a milk chocolate ganache frosting and decorated with milk chocolate ripple pieces, milk chocolate drops and white chocolate curls. Add Tesco Triple Layer Chocolate Cake Each Add add Tesco Triple Layer Chocolate Cake Each to basket. Three layers of chocolate sponge cake, filled and covered.
So that’s going to wrap it up for this exceptional food triple chocolate cake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
