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–+ servings
Triple Chocolate Cake

Indulge in the Ultimate Triple Chocolate Cake Bliss

Experience the rich flavors of this Triple Chocolate Cake, an irresistible dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 8 oz Semisweet Chocolate substitution: use dark chocolate for a more intense taste.
  • 1 cup Unsweetened Cocoa Powder prep note: sift before measuring for accuracy.
  • 1 cup Hot Coffee (or Water) substitution: use espresso for a bolder flavor.
  • 2 cups All-Purpose Flour substitution: for gluten-free, use a gluten-free blend.
  • 1.5 cups Granulated Sugar no direct substitution required.
  • 0.5 cup Brown Sugar substitution: use additional granulated sugar if necessary.
  • 1 teaspoon Baking Soda ensure freshness for effectiveness.
  • 1 teaspoon Salt no direct substitution required.
  • 0.75 cup Vegetable Oil substitution: can use melted coconut oil for flavor.
  • 3 large Eggs substitution: use flax eggs for a vegan option.
  • 2 teaspoons Vanilla Extract no direct substitution required.
  • 1 cup Buttermilk substitution: mix milk with lemon juice or vinegar to create a buttermilk substitute.
For the Frosting
  • 8 oz Unsalted Butter substitution: use vegan butter for a dairy-free option.
  • 4 cups Powdered Sugar no direct substitution required.
  • 0.5 cup Heavy Cream substitution: use full-fat coconut cream for a dairy-free option.
For the Ganache
  • 0.5 cup Heavy Cream substitution: full-fat coconut cream can be used for a dairy-free version.

Equipment

  • Oven
  • Mixing Bowls
  • whisk
  • cake pans
  • Parchment Paper
  • mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans with parchment paper.
  2. In a heatproof bowl, combine hot coffee with unsweetened cocoa powder and stir until smooth. Pour over semisweet chocolate chips to melt.
  3. Whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, and salt in another bowl.
  4. In a separate bowl, whisk vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
  5. Stir the dry ingredients into the wet mixture until just combined, then fold in the chocolate-coffee mixture.
  6. Divide batter into prepared cake pans and bake for 25-30 minutes. Let cool in the pans for 10 minutes before transferring to wire racks.
  7. While cooling, prepare frosting by melting semisweet chocolate and beating with unsalted butter, powdered sugar, vanilla extract, and heavy cream until smooth.
  8. Assemble the cake by spreading frosting between layers and covering the entire cake with remaining frosting.
  9. To prepare ganache, heat heavy cream, pour over chocolate, let sit, and whisk until smooth.
  10. Pour ganache over the chilled cake and chill again to set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure to use high-quality chocolate and allow the cake layers to cool completely before frosting.

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