Triple Chocolate Cake
Indulge in the ultimate Triple Chocolate Cake—a rich, ultra-moist dessert featuring a decadent chocolate cake infused with chocolate chips and topped with a silky dark chocolate ganache. Perfect for birthdays, holidays, or satisfying your chocolate cravings, this easy-to-make cake is a guaranteed crowd-pleaser!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
For the Ganache:
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat & Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add Wet Ingredients: Beat in the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Incorporate Water: Gradually stir in the boiling water. The batter will be thin—this is normal.
- Fold in Chocolate Chips: Gently mix in the semi-sweet chocolate chips.
- Bake: Divide the batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes before transferring to a wire rack.
- Prepare Ganache: Heat heavy cream until hot (but not boiling), then pour over chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.
- Assemble: Once cakes are completely cool, spread the ganache over the top and sides.
Notes
- For a richer flavor: Add ½ cup melted chocolate to the batter.
- To prevent sticking: Line pans with parchment paper.
- Storage: Store at room temp for 2 days, refrigerate for 5 days, or freeze for up to 3 months.
Find it online: https://recipesbyjanet.com/triple-chocolate-cake/
