Desserts - Triple Chocolate Cake recipes
Author: Carlton Solis
Chocolate cake studded with chocolate chips and drizzled with chocolate ganache. Easy triple chocolate Bundt cake made with boxed cake and pudding mixes, chocolate chips and sour cream.
Triple Chocolate Bundt Cake
Chocolate cake studded with chocolate chips and drizzled with chocolate ganache. This Triple Chocolate Bundt cake is decadent, rich and luscious.
Provided by: Deseree
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 15
Provided by: Deseree
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 15
Ingredients:
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder (plus more for dusting pan)
- 2 teaspoons baking powder
- 1 1/2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 eggs
- 1 cup boiling water
- 1 1/2 cups semi sweet chocolate chips
- 2/3 cup heavy whipping cream
- 1 cup semi sweet chocolate chips
Nutrition:
- Calories: 752 kcal
- Carbohydrate: 87 g
- Protein: 10 g
- Fat: 43 g
- Saturated Fat: 19 g
- Trans Fat: 1 g
- Cholesterol: 57 mg
- Sodium: 363 mg
- Fiber: 9 g
- Sugar: 54 g
- Serving Size: 1 slice
- Unsaturated Fat: 21 g
- Preheat oven to 350 degrees. In a bowl of a stand mixer fixed with the paddle attachment, combine sugar, flour, cocoa powder, baking powder, espresso powder, baking soda and salt. Mix together.
- Add in canola oil, buttermilk, vanilla. Mix on medium speed just until it starts to come together. Mix in eggs one at a time. Slowly pour in boiling water. Mix for 2 more minutes. Batter will be thin.
- Spray bundt pan with non-stick spray. Use a paper towel to make sure spray gets into every corner of the pan and dust with cocoa powder. Turn bundt pan over and shake off any excess cocoa powder.
- Pour batter into prepared bundt pan. Sprinkle chocolate chips onto cake. Gently mix the chocolate chips in with a spoon. Bake in preheated oven for 35 - 45 minutes or until a toothpick inserted comes out with just a few crumbs on it.
- Allow cake to cool for 10 minutes before trying to remove from the pan. Place a cooling rack on top of the cake pan and then using oven mitts, flip over the cake onto the cooling rack. Slowly lift the pan away from the cake. Cool completely.
- Make the ganache by heating heavy cream in a saucepan over medium heat until steaming. Whisk in chocolate chips just until chocolate chips are melted. Allow to set for 2 minutes. Continue whisking until mixture is shiny and smooth.
- Drizzle ganache over the cake. Allow to harden, about 15 minutes. Slice and serve. Store leftovers in the refrigerator. Remove 1 hour before serving.
Triple Chocolate Cake
Easy triple chocolate Bundt cake made with boxed cake and pudding mixes, chocolate chips and sour cream. Fudgy dark chocolate cake for celebrations and potlucks.
Provided by: Kelly | the hungry bluebird
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 7
Provided by: Kelly | the hungry bluebird
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
- 1 box Double Chocolate/Fudge cake mix
- 1 box instant chocolate/fudge pudding mix
- 1 cup sour cream
- 4 eggs
- ½ cup canola or vegetable oil
- ½ cup warm water
- 1 10 - 12-ounce bag semisweet chocolate chips (~ I used 10 ounces bittersweet chips)
Nutrition:
- Calories: 355 kcal
- Carbohydrate: 33 g
- Protein: 5 g
- Fat: 24 g
- Saturated Fat: 5 g
- Trans Fat: 1 g
- Cholesterol: 79 mg
- Sodium: 392 mg
- Fiber: 1 g
- Sugar: 17 g
- Unsaturated Fat: 18 g
- Serving Size: 1 serving
- Butter/grease a Bundt pan and preheat oven to 350º
- In bowl of stand mixer, put all ingredients except the chocolate chips. Mix until well combined and smooth. Add chocolate chips and mix gently to just combine.
- Pour batter into prepared pan and bake for about 45 minutes until done. Cool on wire rack for 15 minutes and then remove to cool completely, or serve warm.
Triple Chocolate Bundt Cake
Wow. That’s a lot of chocolate. Are you baker enough to take it to the limit using dark chocolate instead of semisweet?
Provided by: Betty Crocker Kitchens
Total time: 150 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 14
Provided by: Betty Crocker Kitchens
Total time: 150 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 14
Ingredients:
- 2 1/2 cups Immaculate Baking Co.™ organic all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups butter, softened
- 2 cups cane sugar
- 4 eggs
- 1 tablespoon vanilla
- 1 cup buttermilk
- 1 cup semisweet or dark chocolate chips
- 1 cup semisweet or dark chocolate chips
- 1/2 cup heavy whipping cream
- 1/2 cup white vanilla baking chips
Nutrition:
- Serving Size: 1 Serving
- Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
- Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.
Triple Chocolate Brownie Mousse Cake
The mouthwatering Triple Chocolate Brownie Mousse Cake is so sinful. There’s a fudgy brownie on the bottom, a layer of easy chocolate mousse and finally a layer of mouthwatering brownie batter mousse.
Provided by: Julianne Dell
Total time: 300 minutes
Cook time: 240 minutes
Prep time: 60 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 20
Provided by: Julianne Dell
Total time: 300 minutes
Cook time: 240 minutes
Prep time: 60 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 20
Ingredients:
- 1 package fudgy chocolate brownie mix (19.9 oz)
- Ingredients listed on the box: oil, eggs, water
- 1 tablespoon water, divided
- 1 teaspoon gelatin, divided
- ½ cup mini chocolate chips
- 1 cup plus 4 tablespoons heavy whipping cream, divided
- ½ cup powdered sugar
- 1 package (8oz) cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon cold water
- 1 teaspoon gelatin
- 1 ½ cups heavy whipping cream
- ¾ cup dry brownie mix
- 1 cup chopped brownies (store-bought)
- ½ cup dark chocolate chips
- 2 tablespoons heavy whipping cream
- ¾ cup heavy whipping cream
- 2-3 tablespoons powdered sugar
How to cook:
- For the brownie layer:
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
- Pour the batter into the springform pan and spread evenly. Bake at 350°F for 35-40 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.
- For the chocolate mousse:
- In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid (2-3 minutes).
- In a microwave-safe bowl, combine the mini chocolate chips and 2 tablespoons heavy whipping cream. Microwave in 30-second increments until the chocolate is melted, stirring occasionally.
- Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside.
- Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
- Pour 1 cup of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken. Slowly add the powdered sugar and continuing beating at high speed until stiff peaks form. Set the whipped cream aside.
- Allow the cream cheese to soften to room temperature or microwave for 20 seconds. Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is completely smooth, scraping the bowl occasionally.
- Add the granulated sugar and beat until well combined. Next, add the cocoa powder and beat until well combined, scraping down the bowl occasionally.
- Slowly add 2 tablespoons of heavy whipping cream and then 1 teaspoon vanilla extract and continue beating until combined.
- Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.
- Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined.
- Place the cooled brownie in the bottom of the springform pan lined with parchment paper. It’s helpful to line the sides with parchment paper or a cake collar.
- Pour the chocolate mouse over top of the cooled brownie and refrigerate while you prepare the next layer.
- For the brownie batter mousse:
- (optional) Prepare the heat-treated brownie mix. Bake the brownie mix on a baking sheet lined with parchment paper at 350°F for 10 minutes, stirring halfway in between. Allow the mixture to cool.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid (2-3 minutes). Next, melt the solid gelatin in the microwave for 8-10 seconds until it turns back to a liquid. Watch it closely!
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until the cream thickens. Slowly add the dry brownie mix and continue beating at high speed until peaks start to form.
- Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
- Chop 1 cup of the prepared brownies into small pieces, about the size of a dime or smaller and gently fold them into the brownie batter mousse. Pour the brownie batter mousse over the chocolate mousse.
- Refrigerate the cake for 4-6 hours until the mousse layers are set.
- For the chocolate ganache:
- Prior to serving, remove the sides of the springform pan and prepare the ganache. In a microwave-safe dish, combine the chocolate chips and heavy whipping cream. Microwave for 30-60 seconds until the chocolate starts to melt. Stir until the chocolate is completely smooth. The chocolate should run smoothly off your spoon. If it is still too thick, add additional heavy whipping cream.
- Use a piping bag or spoon and gently pour the ganache along the edges of the cake. The chocolate will run down the sides.
- For the whipped cream topping:
- Prior to serving, prepare the toppings. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken. Slowly add the powdered sugar and continuing beating at high speed until stiff peaks form. Pipe the decorative border using a large open star tip.
- Garnish with leftover brownies.
