Triple chocolate cake

Triple Chocolate Cake Recipe

Hello! We are going to prepare a delicious triple chocolate cake that combines the intense flavor of cocoa with the creaminess and smoothness that only a well-made dessert can offer. This cake is the perfect choice for those looking for a Sweet Temptation and an Enchanted Chocolate in every bite.

Preparation time

The estimated time for this cake allows you to enjoy each stage with calm and precision, ensuring a spectacular result.

• Preparation: 25 minutes
• Cooking: 35 minutes
• Total: 2 hours (includes cooling)
• Servings: 15
• Difficulty: Intermediate

Ingredients

For the moist cake

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 teaspoon of baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk*
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup strong freshly brewed coffee

For the chocolate milk filling

• 400 grams (14 ounces) sweetened condensed milk
• 3 tablespoons unsweetened cocoa powder
• ¾ cup heavy cream
• ¾ cup evaporated milk

For the chocolate whipped cream frosting

• 2/3 cup powdered sugar
• 1/3 cup unsweetened cocoa powder
• 2 cups very cold heavy cream
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*If you don't have buttermilk, mix 1 tablespoon of vinegar with 1 cup of whole milk and let it rest for 2-3 minutes before using.

Utensils we will use

• 9x13 inch baking pan
• Electric hand or stand mixer
• Knife and cutting board
• Measuring spoons and cups
• Silicone spatula
• Sieve for sifting
• Whisks (manual or electric)
• Wooden skewers or fork to prick the cake

Preparation

1. Prepare the moist cake

1. Preheat the oven: Preheat to 180 ºC (350 ºF) and grease the pan with oil or butter to prevent the cake from sticking.
2. Mix dry ingredients: In a large bowl, sift the flour, cocoa, sugar, baking powder, baking soda, and salt. This step is essential for a Sublime Cocoa uniform and lump-free.
3. Combine wet ingredients: In another bowl, beat the buttermilk, oil, eggs, and vanilla extract until well combined.
4. Integrate the mixture: Slowly incorporate the dry ingredients into the wet ingredients while mixing at low speed to avoid incorporating too much air and obtain a Cold tuna Mocha Chocolate and Strawberries with a soft texture.
5. Add the coffee: Add hot coffee to enhance the chocolate flavor. Use regular or decaffeinated coffee, according to your preference. This is a secret for the cake to have a romantic flavor of Cocoa Trio.
6. Bake: Pour the mixture into the mold and bake for approximately 30 minutes. Check with a toothpick that it comes out almost clean; it should be moist but not raw.

2. Prepare the chocolate milk mixture

1. Combine ingredients: In a bowl, mix the condensed milk with the cocoa until there are no lumps. Then add the whipping cream and evaporated milk and beat until homogeneous.
2. Apply on the warm cake: When the cake is still warm, use a toothpick to make many holes all over the surface so that when pouring the milk mixture, it penetrates well and forms the characteristic special moisture.
3. Cool completely: Let the cake cool to room temperature and then refrigerate for at least an hour so that it takes on an ideal texture and the flavor blends.

3. Prepare the chocolate whipped cream frosting

1. Chill utensils: Place the bowl and whisks in the refrigerator for at least 10 minutes to achieve a firmer and thicker cream, a key aspect for this Triple Delight.
2. Sift sugar and cocoa: Combine the powdered sugar with the cocoa powder and pass them through a sieve to avoid lumps and achieve a silky texture.
3. Whip the cream: Start whipping the cold cream at medium speed until it begins to form soft peaks.
4. Incorporate the sugar and cocoa: Add half of the sifted mixture, beat for a few seconds, then add the rest and beat until firm, consistent peaks are achieved that can be spread without dripping.

4. To finish and serve

Carefully spread the chocolate whipped cream over the already cooled cake. Decorate with chocolate shavings for a final touch that enhances the Cocoa Flavor. This cake is ideal for storing in the fridge until serving time. You can accompany it with coffee or a cold drink to balance the intensity of the chocolate. This Chocolate Delight will be perfect to surprise your guests.

Nutritional Information

• Calories: 585 kcal
• Proteins: 9 g
• Fats: 33 g
• Carbohydrates: 68 g
• Fiber: 4 g

Approximate values per serving (1 slice). Consume in moderation as part of a balanced diet.

5 keys to make the Triple Chocolate Cake perfect

• Use hot coffee: Enhances the cocoa flavor and adds depth without bitterness.
• Sift dry ingredients: To avoid lumps and get a Soft Pastry.
• Prick the warm cake: Allows the mixture of the three milks to soak it well and keep it moist.
• Refrigerate the cream and utensils: It is essential for a firm and stable whipped cream topping.
• Choose the right cocoa: A good cocoa powder makes a difference in the Enchanted Chocolate you are looking for.

When is it ideal to enjoy it?

This Triple Temptation is perfect for special celebrations, family gatherings, or simply to treat yourself after a long day. Its freshness makes it an excellent option for summer and it becomes the center of attention at parties and birthdays. If you are looking for a dessert that combines elegance and intense flavor, this cake is the right choice.

Comparison of Triple Chocolate Delights and Other Recipes

Share your experience

The kitchen is for experimenting and sharing. Leave your comment and share your own little tricks! Your opinion can inspire others to try this Chocolate Delight and discover new ways to enjoy the Enchanted Chocolate at home.

Culinary glossary

• Buttermilk: Slightly acidic fermented milk that adds moisture and softness to the cake.
• Beat to stiff peaks: Technique for the cream to form peaks that do not fall when lifting the beaters.
• Sift: Pass dry ingredients through a sieve to aerate them and prevent lumps.
• Sponge cake: Spongy cake base made with flour, eggs, and sugar.
• Evaporated milk: Concentrated milk from which part of the water has been removed.

Triple chocolate cake

Triple Chocolate Cake: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your liking.

Type: Recipe

Cuisine: International

Keywords: cake, triple, chocolate, international, desserts, recipe, easy, homemade

Recipe Yield: 10 servings

Calories: 180 kcal

Preparation Time: PT30M

Total Time: PT30M

Recipe Ingredients:

• 200 g of Maria or Digestive biscuits
• 100 g of melted unsalted butter
• 30 g unsweetened cocoa powder
• 200 g good quality dark chocolate
• 200 ml whipping cream
• 100 ml whole milk
• 1 sachet rennet powder
• 150 g milk chocolate
• 150 g white chocolate

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Baking: :

Baking: 35 minutes

Cooling and assembly: :

Cooling and assembly: 2 hours

Total: :

Total: approximately 3 hours and 5 minutes

Servings: :

Servings: 10-12 slices

Difficulty: :

Difficulty: Medium

Base: :

Base: Crush the cookies until a fine powder is obtained using a food processor or by placing them in a bag and rolling over them with a rolling pin. Mix with the melted butter and cocoa powder until a homogeneous mixture is formed.

Mold: :

Mold: Spread the mixture in the bottom of a 20 cm springform pan, lined with baking paper. Press down well and refrigerate to solidify.

First layer: :

First layer: In a saucepan, heat the cream and 100 ml of milk. When it boils, add the dark chocolate in small pieces and stir until it melts. Dissolve the rennet sachet in the other 100 ml of milk and add it, cooking for a few minutes until a thick cream is obtained.

Milk chocolate: :

Milk chocolate: Follow the same procedure, heating the cream and 100 ml of milk, melting the milk chocolate into the mixture, and adding the dissolved rennet. Carefully pour over the dark chocolate layer and let it solidify in the fridge.

White chocolate: :

White chocolate: Repeat the process, heating the ingredients and melting the white chocolate into the cream. Slowly add over the milk chocolate layer, making sure not to mix the layers and maintaining the structure.

Chilling time: :

Cooling time: Patience during refrigeration ensures that the layers set correctly and prevent the cake from falling apart.

Caution when unmolding: :

Caution when unmolding: Use a knife around the edges and handle gently to maintain shape and presentation.

Temperature control when melting::

Temperature control when melting: Avoid overheating the chocolates so they don't lose their shine or aroma.

Editor's Rating:
4.5