"HAVE MERCY!" TRIPLE CHOCOLATE CAKE
When you want a really good dessert, make this triple layer chocolate cake with rich, creamy frosting.
Provided by Fuller House
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
- Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
- Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
- Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
- To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
Nutrition Facts : Calories 796.8 calories, Carbohydrate 120.4 g, Cholesterol 108.1 mg, Fat 33.5 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.6 g, Sodium 410.6 mg, Sugar 81.2 g
THREE LAYER CHOCOLATE CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Grease and flour three 9-inch round baking pans.
- Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.
- Cream butter and sugar. Add eggs, one at a time beating well after each addition. Stir in vanilla. Gradually add cocoa mixture. Combine well.
- With wire whisk, combine flour, baking soda, and salt. Alternately add flour mixture with milk and sour cream to butter mixture. Beat until blended. Pour batter into pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool cake 10 minutes.
- Remove from pans to wire racks. Cool completely. Frost cake as desired.
- Serve and enjoy!
Nutrition Facts : Calories 263 kcal, Carbohydrate 40 g, Cholesterol 60 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 289 mg, Fat 10 g, ServingSize about 16 servings, UnsaturatedFat 4 g
TRIPLE-LAYER CHOCOLATE CAKE
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.
TRIPLE-CHOCOLATE CAKE
We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
DARK TRIPLE CHOCOLATE CAKE
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
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
TRIPLE-LAYER CHOCOLATE CAKE
The sour cream in this cake makes it extra-rich. Recipe is from Woman's World. To melt chocolate chips, microwave on high for 1 minute, stirring every 15 seconds. Prep time includes cooling time.
Provided by CookingONTheSide
Categories Dessert
Time 3h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
- Stir coffee granules into 1 cup water.
- At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
- Increase speed to medium-high; beat 2 minutes.
- Stir in mini chips.
- Divide batter between pans.
- Bake 20-22 minutes or until pick inserted into centers comes out clean.
- Cool 10 minutes; remove from pans to racks; cool.
- At medium-high speed, beat butter and melted chips until fluffy.
- Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
- Place 1 cup frosting in pastry bag with large rosette tip.
- Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
- Top with second cake layer; spread with 3/4 cup frosting.
- Top with remaining layer; spread top and sides of cake with remaining frosting.
- Pipe rosettes around edge of cake.
- If desired, sprinkle with chocolate sprinkles.
Nutrition Facts : Calories 393.4, Fat 23.6, SaturatedFat 12.2, Cholesterol 75.3, Sodium 371.8, Carbohydrate 45.8, Fiber 1.5, Sugar 32.4, Protein 4.3
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