Recipe: Tasty Triple Chocolate Cake

Triple Chocolate Cake.

Triple Chocolate Cake You can cook Triple Chocolate Cake using 20 ingredients and 14 steps. Here is how you cook it.

Ingredients of Triple Chocolate Cake

  1. Prepare of cake (chocolate).
  2. Prepare 2 cups of white sugar.
  3. Prepare 1 3/4 cups of all-purpose flour.
  4. You need 3/4 cup of unsweetened cocoa powder.
  5. Prepare 1 1/2 teaspoons of baking soda.
  6. Prepare 1 1/2 teaspoons of baking powder.
  7. You need 1 teaspoon of salt.
  8. Prepare 2 of eggs.
  9. It's 1 cup of milk.
  10. Prepare 1/2 cup of vegetable oil.
  11. It's 2 teaspoons of vanilla extract.
  12. You need 1 cup of boiling water.
  13. It's of frosting (chocolate buttercream).
  14. Prepare 3/4 cup of butter.
  15. You need 1 1/2 cups of unsweetened cocoa powder.
  16. It's 5 1/3 cups of confectioners' sugar.
  17. You need 2/3 cup of milk.
  18. Prepare 1 teaspoon of vanilla extract.
  19. Prepare of lace (white chocolate).
  20. You need 2 of Ghirardelli White Chocolate Baking Bar (4 oz).

Triple Chocolate Cake instructions

  1. Prepare the chocolate lace the night before the day that the cake is to be prepared. On wax paper, outline your design..
  2. I cut up the chocolate into very small pieces to minimize the melting time..
  3. Melt the white chocolate using a double-broiler..
  4. Trace the design on the wax paper. I flipped the paper to avoid potential chemicals from the pen I used. I would also recommend cooling the paper in the fridge/freezer before piping the design—I noticed that because my wax paper was at room temperature, the chocolate spread flat and didn't hold a thin shape like I wanted..
  5. Place the white chocolate lace in the fridge overnight..
  6. Preheat oven to 350 °F. Grease and flour two 9 inch cake pans (or bake in 2 rounds if you just have one pan like me)..
  7. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand..
  8. Don't worry if the batter is slightly runnier than you expected, I ended up having a very dense, moist cake. Pour it evenly into the pans..
  9. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely..
  10. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency..
  11. Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate..
  12. Frost the outside of the cake..
  13. Take out the lace and let it warm up slightly at room temperature so that it is malleable enough to wrap around the cake..
  14. Refrigerate for 15+ minutes to help everything set in place and serve :).

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