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-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.
CHOCOLATE MALT CAKE
Looking for a chocolate dessert using Betty Crocker™ Super Moist™ milk chocolate cake mix? Then check out this delicious cake topped with malted milk balls.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan.) Spray 13x9-pan with baking spray with flour.
- In large bowl, stir together cake mix and 3/4 cup malted milk powder. Beat in water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In medium bowl, beat cream, 3/4 cup malted milk powder and the vanilla on low speed until blended, then on high speed until stiff peaks form. Spread over cake. Place malted milk balls in small resealable freezer plastic bag; seal bag and crush with rolling pin or meat mallet. Just before serving, top with chopped malted milk balls. Store covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g
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 :
"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
CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE
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
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
TRIPLE MALTED CHOCOLATE CAKE WITH VANILLA MALTED FROSTING
A most delicious easy to make cake using malted milk powder (find it near powdered chocolate milk mixes at your grocers). I plan on bringing this in to my periodontist's office next week. They have taken such good care of me... and it makes me laugh to bring them sweets, they're so spoiled. From Chow.com One can make the frosting the day before & store it in the fridge - that's my plan & I'm sticking with it.
Provided by Busters friend
Categories Dessert
Time 1h25m
Yield 19 serving(s)
Number Of Ingredients 17
Steps:
- For the Frosting:.
- Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.
- Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
- Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes.
- Cover and store in fridge until ready to use. Take out 30 minutes before anticipated need to let soften up a bit.
- For the Cake:.
- Heat the oven to 325°F and arrange the rack in the middle.
- Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.
- Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and whisk to aerate and break up any lumps.
- Set aside.
- Combine eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth.
- Add 1/3 of the flour mixture, and whisk until just incorporated.
- Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.
- Divide batter evenly between the prepared pans.
- Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
- Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
- For the Asembly:.
- To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate.
- Evenly spread about 1/3 of the frosting over the top of the layer.
- Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don't worry about looks at this point-this is just a basecoat, a.k.a. a crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
- Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it's as even as possible. Press malt balls into the frosting around the sides of the cake and serve or chill until ready to serve.
Nutrition Facts : Calories 502.4, Fat 24.8, SaturatedFat 11.2, Cholesterol 74.2, Sodium 283.9, Carbohydrate 66.3, Fiber 1.4, Sugar 49.2, Protein 7.2
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TRIPLE MALT CHOCOLATE CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
Cuisine AmericanCategory DessertServings 16Calories 816 per serving
- To make the cake, preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour (or cocoa powder) and tap out the excess.
- Mix together flour, sugar, cocoa, baking soda, baking powder, malt powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
- Divide batter among the three pans. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
- While the cakes are cooling, make your frosting. In a medium-sized mixing bowl, cream together the butter and cream cheese with a hand mixer (or you can use a stand mixer). Add in the malted milk powder and vanilla and mix until combined. Add in the powdered sugar 1 cup at a time until desired consistency achieved. It should take approximately 6 cups. It should be spreadable, but not runny. It needs to be able to hold to the cake.
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