Dark Triple Chocolate Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRIPLE CHOCOLATE LAYER CAKE



Triple Chocolate Layer Cake image

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 19

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
  • Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
  • Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
  • If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
  • Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 11

2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water (see note below)

Steps:

  • Heat oven to 350°F.
  • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
  • In large mixer bowl, stir together dry ingredients.
  • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
  • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
  • Pour into prepared pan.
  • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
  • Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
  • Cool 10 minutes; remove from pan to wire racks.
  • Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8

DARK TRIPLE CHOCOLATE CAKE



Dark Triple Chocolate Cake image

You can dress this cake up a million different ways and take it out or enjoy it at home simply naked.

Provided by Kathy

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 7

1 (18 ounce) package dark devil's food cake mix
1 (3 3/4 ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup cooking oil
1/2 cup warm water
4 eggs, beaten
1 1/2 cups chocolate chips

Steps:

  • In a large bowl combine all ingredients except chocolate chips.
  • Beat 4 minutes.
  • Fold in chocolate chips.
  • Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean.
  • Cool in pan for 15 minutes then turn onto serving plate.

Nutrition Facts : Calories 549.2, Fat 33.1, SaturatedFat 10.9, Cholesterol 86.4, Sodium 623.4, Carbohydrate 63.6, Fiber 3.1, Sugar 41.4, Protein 7.3

DARK CHOCOLATE MOCHA MOUSSE CAKE



Dark Chocolate Mocha Mousse Cake image

Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 12 servings

Number Of Ingredients 18

6 tablespoons unsalted butter, plus more for the pan
1/2 cup unsweetened dutch-process cocoa powder
1 tablespoon instant espresso powder
3/4 cup whole milk
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1/3 cup chocolate liqueur (optional)
2 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 tablespoons unsalted butter
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon powdered gelatin
1/3 cup sugar
1 tablespoon instant espresso powder

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
  • Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
  • Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
  • Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
  • Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
  • Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
  • Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
  • Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
  • Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
  • Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

TRIPLE CHOCOLATE CAKE



Triple Chocolate Cake image

A friend in France gave me this recipe. It doesn't use any rising agent. The finished cake is rich, dense, moist and delicious.

Provided by Renata the Banana

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

200 g dark chocolate, broken in pieces
50 g milk chocolate, broken in pieces
225 g butter, cut in cubes
4 eggs, lightly beaten
325 g caster sugar
2 teaspoons vanilla extract
200 g white chocolate, roughly chopped
150 g plain flour
1 pinch salt

Steps:

  • Preheat oven to 180 degrees Celsius.
  • Grease and line a large cake tin (round or square) with parchment paper. Set aside.
  • Combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. Set aside to cool slightly.
  • In a bowl, beat together the eggs, sugar and vanilla.
  • Whisk the egg mixture into the cooled chocolate mixture.
  • Then add the chopped white chocolate, flour and salt.
  • Pour the entire mixture into the prepared tin. Bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. The baking time will be much longer if you use a smaller pan.

Nutrition Facts : Calories 775.2, Fat 48.2, SaturatedFat 29.3, Cholesterol 159.8, Sodium 288.9, Carbohydrate 84.8, Fiber 5, Sugar 59, Protein 11

CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE



Clare's World's Very Best Triple Chocolate Cake image

This recipe was given to my Husband from our friend, who got it from her friend Clare. He had to beg for it! It is without a doubt the richest, most decadent and delicious cake I have ever tried. Kiss your low fat diet goodbye. It's easy to make and will impress any chocolate lover :)

Provided by Leslie

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 7

1 (510 g) package devil's food cake mix
3 ounces instant chocolate pudding mix (1 package)
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • In a very large bowl stir together cake mix and pudding mix.
  • Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
  • Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
  • Prepare a large bundt pan by greasing all the sides and then dusting with flour.
  • Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
  • Baking times can vary with this recipe for some reason, so do keep an eye on it!

Nutrition Facts : Calories 7190.2, Fat 479.6, SaturatedFat 256.9, Cholesterol 1734.5, Sodium 8038, Carbohydrate 662.9, Fiber 26.7, Sugar 444, Protein 100.7

More about "dark triple chocolate cake food"

RECIPE FOR DECADENT AND EASY TRIPLE CHOCOLATE CAKE
recipe-for-decadent-and-easy-triple-chocolate-cake image
Steps to Make It. Gather the ingredients. Preheat oven to 350 F. In a mixing bowl, use a whisk to stir together chocolate cake mix, pudding mix, …
From thespruceeats.com
4.7/5 (35)
Total Time 1 hr
Category Dessert, Cake
Calories 699 per serving


TRIPLE CHOCOLATE CAKE - THE DARK KNIGHT CAKE
triple-chocolate-cake-the-dark-knight-cake image
Grease two 8-inch round cake pans. Set a parchment round in the bottom of each pan. Set the dates in a bowl and cover with hot coffee and hot milk. Cover and let soak for 10 minutes. Add to a food processor and pulse until smooth. In a …
From fearlessfresh.com


TRIPLE CHOCOLATE DEVIL'S FOOD CUPCAKES - SPRINKLE BAKES
triple-chocolate-devils-food-cupcakes-sprinkle-bakes image
Make the cakes: Preheat oven to 350°F. Line cupcake tin (s) with paper liners. Using an electric mixer beat the butter in a large bowl until creamy. Add the sugar and eggs; beat until lightened in color. Add the cocoa, baking soda, vanilla …
From sprinklebakes.com


ULTIMATE TRIPLE CHOCOLATE CAKE | ANA'S BAKING CHRONICLES
ultimate-triple-chocolate-cake-anas-baking-chronicles image
Preheat your fan oven to 160°C (325°F) or 175°C if you're not using a fan oven. Grease and line with parchment paper three 6" round cake tins. Alternatively, you can use two 8" cake tins. In a medium bowl sift together …
From anasbakingchronicles.com


DECADENT TRIPLE CHOCOLATE BUNDT CAKE (FROM A MIX!)
decadent-triple-chocolate-bundt-cake-from-a-mix image
In the bowl of a stand mixer or in a medium-large mixing bowl with an electric mixer, combine cake mix, pudding mix, sour cream, oil, eggs, and hot water. Begin mixing on low-medium speed, then gradually increase to medium-high …
From marginmakingmom.com


TRIPLE DARK CHOCOLATE CAKE - THE TOUGH COOKIE
triple-dark-chocolate-cake-the-tough-cookie image
Preheat oven to 175°C/350°F (standard oven setting). Line the bottom of three 18-cm (7-inch) springform pans with baking parchment, butter the sides, and dust the sides with cocoa powder. In a large mixing bowl, mix …
From thetoughcookie.com


TRIPLE DARK CHOCOLATE BUNDT CAKE - GB'S KITCHEN
triple-dark-chocolate-bundt-cake-gbs-kitchen image
Combine butter, sugar, and evaporated milk in heavy saucepan. Cook over medium heat, stirring constantly. Set timer for 30 seconds. When mixture starts to boil, start timer and cook for 30 seconds, stirring constantly. …
From gbskitchen.com


TRIPLE CHOCOLATE CAKE RECIPE | TESCO REAL FOOD
triple-chocolate-cake-recipe-tesco-real-food image
Grease and line 2 x 20cm round cake tins. Put the sponge ingredients in a large bowl and whisk well. Add 150ml boiling water and carefully whisk until combined. Divide the batter between the greased tins and bake on the middle shelf for 35 …
From realfood.tesco.com


EASY TRIPLE CHOCOLATE BUNDT CAKE - THE HUNGRY BLUEBIRD
Instructions. Butter/grease a Bundt pan and preheat oven to 350º. In bowl of stand mixer, put all ingredients except the chocolate chips. Mix until well combined and smooth. Add chocolate chips and mix gently to just combine. Pour batter into prepared pan and bake for about 45 minutes until done.
From thehungrybluebird.com


TRIPLE CHOCOLATE CAKE RECIPE - FOOD.COM
Triple Chocolate Cake. Recipe by mailbelle. Join In Now Join the conversation! MAKE IT SHINE! ... ADD YOUR PHOTO. Save Recipe A chocoholic's dream! Start with a dark chocolate cake mix and add chocolate chips and a package of instant pudding. Ready In: 1hr 10mins. Serves: 8 Units: US PRINT RECIPE
From food.com


DARK CHOCOLATE VALENTINE'S DAY DESSERTS - FOOD NETWORK
The ganache-covered cake is one of the most well-known and globally-celebrated Viennese desserts there is, thanks largely to its unique pairing of dense dark chocolate sponge and a …
From foodnetwork.com


TRIPLE CHOCOLATE CAKE - LAURA LEA BALANCED
Preheat oven to 350 and make sure oven rack is in the middle of the oven. Add milk and vinegar to a bowl, whisk and set aside at room temperature. In the base of a standing mixer or in a large mixing bowl if using a hand mixer, combine flour, cocoa powder, monkfruit, coconut sugar, salt and baking soda.
From llbalanced.com


TRIPLE CHOCOLATE SHEET CAKE RECIPE - LIFEMADEDELICIOUS.CA
Heat oven to 350°F (180°C) or 325°F (160°C) for dark or nonstick pan. Spray bottom and sides of 15x10-inch (37.5x25 cm) baking pan with sides (jelly roll pan) with nonstick cooking spray. In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes ...
From lifemadedelicious.ca


THE BEST TRIPLE CHOCOLATE CAKE - BAKE, EAT, SMILE & REPEAT
Preheat the own to 350°F or 180°C and butter+flour two 9in round cake pans. In a small bowl, combine, sift, and whisk the flour, baking soda, baking powder, salt, cocoa, and expresso powder. Set aside. In a large bowl, whip the eggs for a …
From bakeeatsmilerepeat.com


BAKE SHOP - TRIPLE CHOCOLATE TIGER CAKE - SAVE-ON-FOODS
Description. This Pinstriped Design combines a Delicious White Cake Centered Between two Layers each of rich dark and white chocolate Buttercream …
From saveonfoods.com


TRIPLE CHOCOLATE BUNDT CAKE - DINNER, THEN DESSERT
Preheat the oven to 350 degrees. Grease a bundt pan with butter and flour or baking spray. Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined. In a second bowl combine the buttermilk, oil, eggs, and vanilla with a whisk.
From dinnerthendessert.com


TRIPLE CHOCOLATE CAKE - MINDYCAKE - MINDY JOHNSON
Triple chocolate cake - dark chocolate cake, rich dark chocolate buttercream all covered in mini chocolate chips. A chocolate lovers dream! Recipes. Categories. cake; cupcakes; pie; allergen friendly; June 13, 2022 ...
From mindycake.com


TRIPLE CHOCOLATE COOKIE CAKE - DESIGN EAT REPEAT
Preheat oven to 350 degrees. Roughly chop 1/2 cup of chocolate chips using a knife, rolling pin, or meat mallet (if not using a knife, place chips in a plastic bag while crushing). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture.
From designeatrepeat.com


TRIPLE CHOCOLATE CAKE - KITCHEN FUN WITH MY 3 SONS
Preheat oven to 350 degrees and spray three 9in a round cake pan with baking spray. In a large bowl, whisk together the flour, salt, and baking powder. Using a standing mixer, beat together until creamy the butter, oil, and sugar for about 3 minutes. Beat in the eggs, one at a time until combined.
From kitchenfunwithmy3sons.com


TRIPLE DARK CHOCOLATE CAKE - THE TOUGH COOKIE - PINTEREST
195 g All-purpose flour. 1 tsp Baking powder. 3/4 tsp Baking soda. 90 g Dark chocolate. 275 g Dutch-processed cocoa, powder. 265 g Granulated sugar. 500 g Powdered sugar. 1/4 tsp Table salt. 1 pinch Table salt.
From pinterest.com


TRIPLE DARK CHOCOLATE CAKE | BAKE TO THE ROOTS
Add the butter to a large bowl and beat on high speed until light and fluffy. Add the confectioner’s sugar and salt and mix until well combined. Add the cocoa paste and mix in. Add the melted and cooled chocolate and mix in – beat …
From baketotheroots.de


TRIPLE LAYER DEEP DARK CHOCOLATE CAKE WITH VANILLA BUTTERCREAM
Deep Dark Chocolate Cake: 1. Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees F. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate, cocoa and espresso powder in medium bowl; pour boiling water over and whisk until smooth.
From cooklikejames.com


TRIPLE DARK CHOCOLATE BUNDT CAKE - YEYFOOD.COM
Combine butter, sugar, and evaporated milk in a heavy saucepan. Set a timer for 30 seconds. Cook over medium heat, stirring constantly. When the mixture starts to boil, start the timer and cook for 30 seconds, stirring constantly. Immediately remove from heat, stir in chocolate chips and keep stirring until they melt completely.
From yeyfood.com


TRIPLE CHOCOLATE SHADOW CAKE - LITTLE SWEET BAKER
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, coffee, oil and vanilla. Whisk everything together for 1 minute until well blended and smooth; batter will be very thin.
From littlesweetbaker.com


MOIST TRIPLE CHOCOLATE CAKE - STEPHANIE'S SWEET TREATS
Preheat the oven to 350F. Spray three 8 inch cake pans with non stick baking spray. Line the bottom with an 8 inch parchment circle and spray again. Set aside. In a medium sized bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
From stephaniessweets.com


TRIPLE CHOCOLATE CAKE WITH DECADENT CHOCOLATE BUTTERCREAM
Preheat oven to 350 F / 175 C and line three 8-inch pans with parchment rounds and spray with non-stick baking spray. Add 1 cup butter and 2 1/2 cups sugar into the bowl of a stand mixer. Mix on high for 1 minute with a whisk attachment until the mixture becomes light in color. Add in 4 large eggs, two at a time.
From chelsweets.com


DARK TRIPLE CHOCOLATE CAKE RECIPE - FOOD NEWS
Add chocolate chips and stir to coat, then cover bowl with plastic wrap and allow to sit 5 minutes. Using a wire whisk, blend mixture together until smooth.
From foodnewsnews.com


TRIPLE CHOCOLATE CAKE - WITH THE WOODRUFFS
Preheat the oven to 350ºF. Prepare two 8" x 3" round cake pans by lining the bottom of the pan with parchment paper and generously greasing the sides of the pan with butter. In a large bowl, add the flour, sugar, cocoa powder, baking powder, and salt. Mix together until fully combined. Set aside.
From withthewoodruffs.com


TRIPLE DARK CHOCOLATE CHEESECAKE: AN OFFERING FOR HEKATE’S NIGHT
Hekate’s Triple Chocolate Cheesecake. 2 tsp. very finely minced or ground fresh liquorice fern root (or one teaspoon of ground star anise) Preheat your oven to 350 F. Butter an 8 inch round pan, preferably springform. Dust well with cocoa powder. Mix ground graham crackers and ground almonds with melted butter.
From gathervictoria.com


TRIPLE CHOCOLATE CAKE, THE BEST CAKE PERIOD. - WHATTOMUNCH.COM
Pre-heat oven to 350°. Grease, flour, or spray with baking spray a 12 cup Bundt pan. You can use 2 layer cake pans or 1 13 X 9 pan. In a large bowl, stir together the cake mix and the pudding mix. Add the milk and the eggs. Beat with a whisk or large spoon until the batter is well mixed, about 4 minutes.
From whattomunch.com


TRIPLE CHOCOLATE CAKE WITH OREO CRUNCH, ORANGE GANACHE & GOLD …
In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer or another large bowl, beat the sugar and eggs for 3-5 minutes until it reaches the ribbon stage. Then, with the mixer running, slowly stream in the oil, combining the mixture well.
From lexisrose.com


DARK AND SEDUCTIVE TRIPLE CHOCOLATE CAKE WITH BERRIES AND …
Dark Chocolate Cassis Cake and Ghirardelli Carbernet Matinee chocolate pieces, marry with silky whipped Coconut Milk Chocolate Ganache; filled and topped with almond flavored Coconut Milk Pastry Cream and topped with beautiful fresh berries. Light plays against the dark chocolate, illuminating one side but not quite hiding the other; very nearly dividing …
From lowcarbmaven.com


TRIPLE CHOCOLATE ANGEL FOOD CAKE - READERSDIGEST.CA
Start beating egg whites with mixer and gradually beat in remaining 1 cup (250 mL) sugar. Beat in vanilla. Gently fold in the flour-and-cocoa mixture in three additions. Fold in chopped chocolate. Spoon mixture into 10-in (26-cm) angel food cake pan. Bake in preheated 350°F (180°C) oven for 30 to 35 minutes, or until cake tester comes out clean.
From readersdigest.ca


DARK TRIPLE CHOCOLATE CAKE RECIPE - WEBETUTORIAL
Dark triple chocolate cake may come into the below tags or occasion, in which you are looking to create dark triple chocolate cake dish in 60 minutes for you or your family or your relatives or your food factory. We would like to suggest you, copy or bookmark the below shared tags that will help you find dark triple chocolate cake recipe in the future.
From webetutorial.com


TRIPLE CHOCOLATE DRIP CAKE - THE FLOURED TABLE
Place the first of the three cake layers onto a serving platter. With an offset spatula, spread a generous amount of dark chocolate buttercream onto the entire layer. Cover with the 2nd layer of cake, cut side down. Press down gently. Check for level with each addition.
From theflouredtable.com


TRIPLE CHOCOLATE CAKE - THE STATEN ISLAND FAMILY
Preheat oven 325 degrees grease chosen pan/or cupcake tin, i chose a fluted pan . Toss chips with a tablespoon of the cake mix, set aside. Add eggs, applesauce, cake mix, water to a large bowl and mix add tossed chips and beat for 2 minutes. Pour batter into prepared pan and bake 39-43 minutes.
From thestatenislandfamily.com


TRIPLE CHOCOLATE CAKE RECIPE (REFINED SUGAR FREE, ULTRA MOIST)
This ultra moist triple chocolate cake recipe is naturally sweetened from the cake to the frosting! It features three fluffy chocolate sponges, a luxurious dark chocolate ganache filling, and a soft and light chocolate buttercream. Perfect for any kind of celebration or when that chocolate craving overtakes you.
From naturallysweetkitchen.com


TRIPLE CHOCOLATE TRAY BAKE | DR OETKER - BBC GOOD FOOD
Method. 1. Heat the oven to 180C/160C fan/gas 4. Grease and line a baking tin approx 30cm x 20cm with baking parchment. In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together the eggs, milk and Dr. Oetker Vanilla Extract, then add to the butter mixture.
From bbcgoodfood.com


TRIPLE CHOCOLATE GANACHE CAKE: A SECRET BAKERY RECIPE
Allow pan to set for 5-10 minutes before putting it in the oven. This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise. Bake in the middle or top rack (avoid bottom rack) of …
From amycakesbakes.com


TRIPLE CHOCOLATE CAKE! - JANE'S PATISSERIE
For the Cake. Preheat your oven to 180C/160C Fan, and line three 8"/20cm Cake Tins with baking parchment. Melt your Dark, Milk and White Chocolates carefully, and leave to cool whilst doing the cake mix! In a stand mixer, or a large bowl, beat together your Butter and Sugar until light and fluffy and lovely!
From janespatisserie.com


Related Search