Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, triple chocolate cake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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.
Triple Chocolate Cake is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Triple Chocolate Cake is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Make ready cake (chocolate)
- Prepare 2 cups white sugar
- Make ready 1 3/4 cups all-purpose flour
- Prepare 3/4 cup unsweetened cocoa powder
- Prepare 1 1/2 teaspoons baking soda
- Prepare 1 1/2 teaspoons baking powder
- Get 1 teaspoon salt
- Make ready 2 eggs
- Prepare 1 cup milk
- Get 1/2 cup vegetable oil
- Take 2 teaspoons vanilla extract
- Get 1 cup boiling water
- Prepare frosting (chocolate buttercream)
- Make ready 3/4 cup butter
- Make ready 1 1/2 cups unsweetened cocoa powder
- Make ready 5 1/3 cups confectioners' sugar
- Take 2/3 cup milk
- Prepare 1 teaspoon vanilla extract
- Take 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.
Instructions 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 this up for this special food triple chocolate cake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
