Moist, rich and dense this Triple Chocolate Cake has 3 layers of chocolate flavors that will make your mouth water with each and every bite.
So we love chocolate around here. My husband will tell you that he doesn’t like chocolate, but he eats chocolate ice cream with chocolate syrup so I just tell me to keep reminding himself that he doesn’t like chocolate and then reality sets in for him.
This Triple Chocolate Cake is literally super moist and rice that you won’t be able to put your fork down. With each bite you have separate layers of chocolate goodness in completely different forms.
How so you may ask? Well lets start with the already dense chocolate cake. A simple and easy chocolate cake is baked up and then you take it out of the oven and poke holes all over the top of the cake with a wooden skewer. Then you make a chocolate poured frosting like you would serve over a Texas Sheet Cake.
Then you pour that frosting all over the top of the cake and spread out and into the holes of the cake to let the frosting seep into those holes. I mean if it wasn’t already moist, then this sure will make it that way.
Then you let it cool and make a milk chocolate buttercream that you spread all over the top of the cooled cake. You can add another layer of chocolate if you want, we just added chocolate sprinkles so technically it could be a quadruple chocolate cake if you really got down to the nitty gritty.
HOW DO YOU BAKE THIS CAKE?
As stated above it really kind of tells you what the actual aspects of the cake are, but let me get a little more in depth about the ingredients that are actually inside this cake and the different layers.
So the cake base itself is made up of melted chocolate and butter, eggs, flour, sugar, baking soda and vanilla. Easy peasy right? Now this cake is cooked low and slow at 300 degrees for a little over an hour. That really preserves the moistness of the cake making utterly delicious.
So the second layer consists of a chocolate poured frosting which is butter, milk, cocoa powder, powdered sugar and vanilla. You melt together the butter, milk and cocoa powder and then remove from heat and stir in your powdered sugar and vanilla.
That is then poured over the warm chocolate cake which you already poked holes with with your skewer and then it is let sit to cool completely in the pan.
The last step is to make the milk chocolate frosting and that frosting really makes a difference to tone done the rich chocolate of the cake and poured frosting. The milk chocolate frosting consists of butter, powdered sugar, milk and milk chocolate.
You beat that all up and spread it over your cooled caked and sprinkle with some chocolate sprinkles if you like that added look, which we did so I added them. I mean this cake is pretty simple, it has a few steps but the end result is legit amazing.
Cakes are kind of my deal and are my favorite desserts of all time and this Triple Chocolate Cake recipe has made its way up to the top of my favorite cake recipes. Everything combined together really makes this something that you’ll want to keep making over and over again.
The perfect cake to bring to potlucks, family gatherings, holidays, you name it. You always want that fun and delicious but different cake that everyone will be wanting the recipe for and this Chocolate Cake recipe will be that one!
- 2 sticks unsalted butter
- 1 1/3 cup semi-sweet chocolate chips
- 1 1/2 cups granulated sugar
- 3/4 cup brown sugar
- 4 eggs
- 1 1/2 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 cup milk
- 1 1/2 tsp vanilla extract
- 4 Tbs butter
- 2 Tbs cocoa powder
- 4 Tbs milk
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 stick butter softened
- 2 cups powdered sugar
- 2 Tbs milk
- 2/3 cup milk chocolate chips
Preheat oven to 300.
Line a 9" springform pan with parchment paper and set aside.
In microwave safe bowl melt together your butter and chocolate chips until smooth, stirring every 30 seconds.
Add in your granulated sugar and brown sugar and stir until combined.
Add in your eggs one at at time making sure they are incorporated after each addition.
Add in your flour, cocoa powder, baking soda, milk and vanilla and stir until blended.
Pour into prepared pan and bake for 1 hour to 1 hour and 30 minutes (depending on oven) until toothpick inserted in center comes out clean.
Remove from oven and poke holes all over the top with wooden skewer.
To make your poured frosting in saucepan melt together butter, cocoa powder and milk until smooth.
Remove from heat and stir in powdered sugar and vanilla.
Pour small amounts over warm cake spreading around top and into holes. You may have a little extra frosting, you can just pour over the top of cake if you like or discard.
Let cake cool completely.
To make your milk chocolate buttercream, in a small bowl add your milk chocolate chips and a splash of heavy cream and melt until smooth, set aside to cool slightly.
In stand mixer beat your butter until light and fluffy.
Add in powdered sugar and milk and mix until smooth.
Add in your melted chocolate and beat until combined.
Spread over top of cooled cake and sprinkle with chocolate sprinkles if desired.
PIN IT FOR LATER