Recipe of Award-winning Triple Chocolate Cake
Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Steps to Make Favorite Triple Chocolate Cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Triple Chocolate Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Triple Chocolate Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Triple Chocolate Cake is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Triple Chocolate Cake estimated approx 2 hrs.
To get started with this particular recipe, we must first prepare a few components. You can cook Triple Chocolate Cake using 20 ingredients and 14 steps. Here is how you cook it.
Chocolate-induced coma forthcoming...
Ingredients and spices that need to be Take to make Triple Chocolate Cake:
- cake (chocolate)
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- frosting (chocolate buttercream)
- 3/4 cup butter
- 1 1/2 cups unsweetened cocoa powder
- 5 1/3 cups confectioners' sugar
- 2/3 cup milk
- 1 teaspoon vanilla extract
- lace (white chocolate)
- 2 Ghirardelli White Chocolate Baking Bar (4 oz)
Steps to make Triple Chocolate Cake
- Prepare the chocolate lace the night before the day that the cake is to be prepared. On wax paper, outline your design.
- I cut up the chocolate into very small pieces to minimize the melting time.
- Melt the white chocolate using a double-broiler.
- 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.
- Place the white chocolate lace in the fridge overnight.
- 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).
- 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.
- 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.
- 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.
- 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.
- Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
- Frost the outside of the cake.
- Take out the lace and let it warm up slightly at room temperature so that it is malleable enough to wrap around the cake.
- Refrigerate for 15+ minutes to help everything set in place and serve :)
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