Triple Chocolate Cake Design
A Triple Chocolate Cake Design showcases layers of decadent chocolate cake with contrasting textures and flavors. It features a rich chocolate sponge, smooth chocolate ganache, and creamy chocolate frosting, often adorned with chocolate shavings or curls, creating a visually stunning and irresistible dessert.
Equipment
- Two 8-inch round cake pans
- parchment paper,
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Cooling rack
- Sifter
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup buttermilk or plant-based milk for a dairy-free option
- ½ cup vegetable oil
- 2 large eggs or flax eggs for a vegan alternative
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup semi-sweet chocolate chips
For the Chocolate Ganache:
- 1 cup heavy cream or coconut cream for a dairy-free option
- 8 ounces semi-sweet chocolate chopped
For the Chocolate Frosting:
- 1 cup unsalted butter or vegan butter, softened
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tablespoons milk or dairy-free milk
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven and Prepare Pans
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This will ensure your cake comes out smoothly.
Mix the Dry Ingredients
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and prevent lumps.
Combine Wet Ingredients
- In another bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Make sure these ingredients are well combined.
Incorporate Wet and Dry Ingredients
- Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth and thin. Fold in the chocolate chips.
Bake the Cake
- Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Prepare the Chocolate Ganache
- While the cake cools, heat the cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth. Allow it to cool and thicken before using.
Make the Chocolate Frosting
- Beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth. Add the milk and vanilla extract, and continue to beat until the frosting is light and fluffy.
Assemble the Cake
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Add a generous amount of ganache on top of the frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting. Drizzle the remaining ganache over the top for a luxurious finish.