Triple Layer Chocolate Cake Recipes

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TRIPLE-LAYER CHOCOLATE CAKE



Triple-Layer Chocolate Cake image

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

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
CHOCOLATE CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
Pinch salt

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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.

"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

¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
2 teaspoons vanilla extract
1 ½ cups milk
1 (12 ounce) package semisweet chocolate chips
½ cup butter
8 ounces sour cream
4 ½ cups sifted powdered sugar

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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 GANACHE CAKE



Three-Layer Chocolate Ganache Cake image

This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 22

4 cups all-purpose flour
2-1/4 cups sugar
3/4 cup baking cocoa
4 teaspoons baking soda
2-1/4 cups mayonnaise
2-1/4 cups brewed coffee, cold
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
3/4 cup miniature semisweet chocolate chips
GANACHE:
8 ounces semisweet chocolate, chopped
2 cups heavy whipping cream
1 teaspoon vanilla extract
GLAZE:
8 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1/4 cup butter, cubed

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Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE



Triple Layer Chocolate Mousse Cake image

Want an extra special dessert for someone special? This is it! It sounds complicated, but the steps can be broken down and prepared over 2 - 3 days, which makes it pretty easy. I got the recipe from one of my cooking magazines, I don't remember which one, but this is my all time favorite chocolate cake. I'm not sure about the prep. time, as I always spread it out over 2 or 3 days.

Provided by Susan Dillard

Categories     Dessert

Time 2h32m

Yield 1 "10 inch three layer cake", 12 serving(s)

Number Of Ingredients 21

28 ounces semisweet chocolate, coarsely chopped
1 1/3 cups milk
1/2 cup granulated sugar
1 pinch salt
1/2 cup vegetable oil
2 tablespoons vanilla extract
3 cups heavy cream
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces semisweet chocolate, coarsely chopped
1 cup water
1 cup unsalted butter, at room temperature
2 cups granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
4 large eggs
1 1/3 cups buttermilk
16 ounces semisweet chocolate, coarsely chopped
2 cups heavy cream
25 Oreo cookies

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Steps:

  • Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
  • Process for 20 to 30 seconds, until finely ground.
  • In a small saucepan, combine the milk, sugar and salt.
  • Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
  • Remove the pan from the heat.
  • With the motor of the food processor running, pour the hot milk through the feed tube.
  • Process for 10 to 20 seconds, until the chocolate is completely melted.
  • Using a spatula, scrape down the side of the work bowl.
  • Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
  • Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
  • In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
  • Do not overwhip the cream.
  • Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
  • Fold in the remaining whipped cream.
  • Do not overfold the mousse or the texture will be grainy.
  • Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
  • Make the cake: Grease three 10-inch round cake pans.
  • Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
  • Grease the pan well and then flour, tapping out the excess.
  • Set aside.
  • Place the oven racks two shelves apart.
  • Preheat the over to 350 degrees F.
  • Sift together the flour, baking soda and salt.
  • Set aside.
  • Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
  • Remove from the top of the double boiler and cool slightly.
  • Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
  • Add the vanilla.
  • Add the eggs one by one, mixing on medium speed until blended.
  • Using a rubber spatula, scrape down the sides of the bowl.
  • With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
  • When blended, add the remaining buttermilk and the chocolate mixture.
  • Mix until blended then add the remaining dry ingredients.
  • Mix on medium speed just until blended and the flour lumps disappear.
  • Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
  • Bake for 28 to 32 minutes, or until a toothpick comes out clean.
  • Remove the pans from the oven and place on wire cooling racks.
  • Cool for 15 minutes and invert.
  • Peel off the waxed paper and cool completely.
  • Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
  • Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
  • Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
  • There should be slightly less than one-half inch of mousse on top of the cake.
  • Place the second cake layer on top and repeat the mousse layer.
  • Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
  • Place the cake in the freezer for a minimum of four hours.
  • Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
  • Process for 20 to 30 seconds, until finely ground.
  • Place in a large bowl.
  • In a medium pan, scald the heavy cream and pour over the chocolate.
  • Using a metal whisk, gently stir until smooth and melted.
  • Continue stirring until the ganache is room temperature or just slightly warmer.
  • Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
  • Process for 20 to 30 seconds, until finely ground.
  • Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
  • Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
  • When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
  • Use the spatula to spread the ganache evenly over the sides of the cake.
  • When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
  • Refrigerate until ready to serve.

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