Triple Chocolate Layer Cake
Triple the goodness with three times the chocolate in this triple chocolate layer cake.
Servings: 14
Calories: 517kcal
Equipment
- Large Mixing Bowl
Ingredients
- 4 oz unsweetened chocolate (chopped)
- 1/4 cup cocoa powder (I used the half dutch stuff)
- 1/2 cup hot water
- 1 3/4 cup granulated sugar (divided)
- 1 3/4 cup flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk*
- 2 tsp vanilla extract
- 4 large eggs
- 2 large egg yolks
- 1 1/2 sticks butter (softened)
- 1 cup milk chocolate chips or semi sweet chocolate chips
For the Frosting:
- 8 oz semi sweet chocolate baking chocolate
- 8 oz milk chocolate baking chocolate
- 1 stick butter
- 1/3 cup sugar
- 2 TBS corn syrup
- 2 tsp vanilla
- 1/4 tsp salt
- 1 1/4 cup heavy cream
Instructions
For the Chocolate Cake:
- Add the chopped chocolate, cocoa powder, and hot water in the top of the double boiler (or a heat proof bowl).
- Heat over medium heat, stirring often until the chocolate is completely melted.
- Add 1/2 cup of sugar to the chocolate mixture and stir for about 2 minutes until thick and glossy. Remove it from heat and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a small bowl combine the buttermilk and vanilla.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl whisk together the eggs and egg yolks until combined (use a stand mixer or hand mixer if you have it - on medium speed)
- Add the remaining sugar, 1 1/4 cup, and continue to whisk until light and fluffy, for about 3 minutes on high speed.
- Add the chocolate mixture to the egg mixture and mix them together until completely incorporated, at medium speed. Use a paddle attachment if you have it.
- Add the softened butter, about 1 TBS at a time, mixing for a few seconds in between each addition.
- Add one third of the flour mixture, mix to incorporate, then one half of the buttermilk mixture, then repeat with flour, then buttermilk, then flour. Fully mixing after each addition. Scrape down the sides and bottom of the bowl as needed.
- Fold the chocolate chips into the prepared batter.
- Pour batter evenly into 3 prepared 8 inch round baking pans. (Remember. Line the pans with paper then spray the paper with non stick spray).
- Bake for about 22-28 minutes, or until a toothpick comes out clean.
- Remove the pans from the oven, and allow the cake to cool in the pans for 15 minutes then remove to wire racks to fully cool before frosting.
For the Frosting:
- Melt chocolate in double boiler with 1 inch of simmering water in the bottom, stirring until smooth. Remove from heat and set aside.
- Heat butter in a medium sized sauce pan over low until melted.
- Add sugar, corn syrup, vanilla and salt to the butter and increase the heat to medium. Cook and stir until sugar is dissolved.
- Pour the chocolate, the sugar mixture and heavy cream into a large bowl and mix to combine (use your hand mixer or stand mixer again if you can)
- Place bowl of frosting in the fridge for a few minutes to help cool.
- Place bowl over an ice bath and stir slowly, constantly until frosting starts to harden around the edges of the bowl.
- Once the frosting is cooled and thickening, beat until the frosting is light and fluffy (use paddle attachment if you have it - on medium speed) about 2 minutes.
- Place one layer of cake on a cake stand or plate. Spread frosting evenly over the top of the cake layer. Add another layer of cake and frost. Then the top layer of cake and more frosting. Spread remaining frosting evenly over the sides of the cake.
- Sprinkle the top of the cake with chocolate shavings, or chocolate chips if desired.
Notes
*make your own buttermilk with 1 cup milk + 1 TBS lemon
Nutrition
Calories: 517kcal | Carbohydrates: 62g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 384mg | Potassium: 397mg | Fiber: 6g | Sugar: 39g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 7mg