Triple Chocolate Snack Cake Recipes

TRIPLE CHOCOLATE SHEET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
• 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, scraping bowl occasionally. Pour into pan.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
• Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

TRIPLE-CHOCOLATE CAKE

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

TRIPLE CHOCOLATE ROLL CAKE

Steps:

• Place white chocolate chips and 3/4 cup heavy cream for white chocolate filling in a medium microwave-safe bowl. Microwave on 50% power until chocolate is completely melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
• Meanwhile, place dark chocolate chips and 3/4 cup heavy cream for dark chocolate filling into another medium microwave-safe bowl. Microwave on 50% power until chocolate is melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 12x17-inch baking sheet with parchment paper. Grease the pan and parchment.
• Combine egg yolks and brown sugar in a large bowl. Beat at medium-high speed until mixture is light and creamy, about 2 minutes. Mix in butter, coffee, and vanilla extract.
• Sift flour, 1/3 cup cocoa, baking powder, baking soda, and salt together in a small bowl. Add to egg yolk mixture; mix until just combined.
• Beat egg whites in a separate clean, dry, large bowl with clean, dry beaters on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly. Continue to beat until mixture is glossy and stiff peaks form. Fold 1/3 of the egg white mixture gently into the yolk mixture until just combined. Fold in remaining egg whites gently until no streaks of egg white remain. Do not overmix.
• Pour batter into the prepared pan and gently spread evenly.
• Bake in the preheated oven until cake springs back lightly when touched, about 10 minutes. Do not overbake.
• While cake is baking, prepare a piece of parchment paper that is slightly larger than the baking pan. Sprinkle lightly with remaining cocoa powder.
• Remove cake from the oven and run a knife around the edges of the pan to loosen the cake. Invert the cake quickly and carefully, as pan will be hot, onto the cocoa-sprinkled parchment paper. Remove the piece of parchment the cake baked on and discard. Working quickly, roll the cake and cocoa-sprinkled paper up together, starting from the narrow end. Set the cake seam-side down on a wire rack to cool completely, 1 to 2 hours.
• While cake cools, finish the fillings. Remove the white and dark chocolate from the refrigerator. The white chocolate will be soft-set. Whip the white chocolate, beginning on low speed and working up to medium-high, until light and fluffy, 1 to 2 minutes. Pour in remaining 3/4 cup of heavy cream, and beat on medium-high speed until mixture has the texture of whipped cream, 1 to 2 minutes. Place white chocolate whipped cream into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
• Prepare dark chocolate filling. The dark chocolate will be firm set. Whip the dark chocolate, starting on low speed and working up to medium speed, until mixture crumbles. Beat until the chocolate crumbles begin to become lighter in color and texture, 1 to 2 minutes. Add remaining 3/4 cup heavy cream and beat on medium-high speed until mixture is smooth, light, and fluffy, 1 to 2 minutes. The dark chocolate mixture will be slightly thicker than the white chocolate. Add more heavy cream if necessary to achieve the desired "lightness" and consistency of whipped mousse. Place whipped dark chocolate mousse into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
• Unroll cooled cake gently and discard parchment paper. Pipe alternating stripes of white chocolate whipped cream and whipped dark chocolate mousse vertically along the 12-inch side of the cake, in stripes about 1/2-inch thick. Continue this vertical pattern along the entirety of the cake, leaving about a 1/2-inch border on all sides. Gently roll the cake back up over the filling (without the parchment) as tightly as possible without breaking the cake until the cake is completely rolled up. Place onto a serving platter and refrigerate until set, at least 1 hour.

TRIPLE-CHOCOLATE SNACK CAKE

Steps:

• Heat oven to 350ºF.
• Beat pudding mix and milk in large bowl with whisk 2 min.; stir in cake mix until blended. Spread into 13x9-inch baking pan sprayed with cooking spray.
• Bake 30 min. or until toothpick comes out clean.
• Top immediately with marshmallows and nuts. Melt chocolate as directed on package; drizzle over cake. Cool completely.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

TRIPLE CHOCOLATE CAKE

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.

CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE

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!

TRIPLE-CHOCOLATE LAYER CAKE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of and with parchment paper. Stir buttermilk, espresso power and vanilla in small bowl until powder dissolves.
• Sift sugar and next 5 ingredients into large bowl. Add eggs and butter; beat until mixture is thick and smooth, about 1 1/2 minutes. Add buttermilk mixture; beat until light and fluffy,about 1 1/2 minutes linger. Divide batter among pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 5 minutes. Turn cake out onto racks. Peel off parchment; cool completely.
• Make fillings and frosting:
• Place white chocolate and milk chocolate in separate medium bowls. Bring 1 cup cream to boil in heavy medium saucepan. Pour 3 tablespoons hot cream into white chocolate and 3 tablespoons hot cream into milk chocolate. Add bittersweet chocolate to remaining cream in saucepan; stir until smooth. Stir white chocolate and milk chocolate fillings until smooth; chill until cold but not firm, about 15 minutes. Set aside bittersweet chocolate frosting.
• Place 1 cake layer on platter. Using handheld mixer, beat white chocolate filling until slightly stiff. Spread over cake layer. Top with second cake layer. Add remaining 1 tablespoon cream to milk chocolate filling and beat until smooth. Spread over second cake layer. Top with third cake layer. Chill cake until bittersweet chocolate frosting is firm enough to spread, about 30 minutes.
• Stir frosting until smooth. Spread very thin layer over top and sides of cake to smooth surface and anchor crumbs. Chill 30 minutes. Spread remaining frosting decoratively over cake. (Can be made 1 day ahead. Cover with cake dome and chill.)
• Garnish cake with chocolate shavings, if desired,and serve.