Triple chocolate cake for the true chocolate lover uses dutched cocoa powder, chocolate chunks in the batter and topped with decadent chocolate ganache or chocolate buttercream
Triple chocolate cake was my favorite chocolate cake for a long time. I loved the little chunks of chocolate in each bite. I used to pair it with easy buttercream and it really reminded me of a Ding Dong cupcake from my childhood. Over the years I have begun pairing it with either chocolate ganache or chocolate buttercream. Maybe it’s old age but I just want MORE chocolate in my triple chocolate cake. I mean… the more chocolate the better right?
How to make triple chocolate cake
This triple chocolate cake recipe is adapted from my favorite chocolate cake recipe. This cake recipe uses the reverse creaming method so you combine the dry ingredients (flour, baking powder, baking soda, salt) with the butter first and mix until it resembles a coarse sand using the paddle attachment on your stand mixer.
Next, bring your water to a boil and pour over your cocoa powder. Whisk it until it’s smooth. Add in your mayonnaise (straight from the fridge) so it cools the chocolate mixture a bit. Then add in your vanilla and eggs and whisk to break up the eggs.
Add about half you liquids into the dry mixture and let mix on setting 3 on your kitchenaid or medium/low for two full minutes. Trust me, let it mix the full two minutes or your cake will collapse.
Scrape the bowl and then add in the rest of your liquids and let mix for another 30 seconds or so until there aren’t any streaks.
Pour the batter into two 8″ round cake pans prepared with cake goop or pan spray.
Bake the triple chocolate cake for 30 minutes at 35oºF or until a toothpick comes out from the center with a few gooey crumbs still attached. Don’t over bake!
Let your cake cool before frosting.
What frosting goes best with triple chocolate cake?
This triple chocolate cake is already super decadent with those little bits of chocolate in every bite so if you want a little less chocolate flavor, frost your cake with either easy buttercream or chocolate frosting. If you want MORE chocolate in your cake then definitely go crazy with some chocolate ganache frosting! mmmmm so chocolatey!
Triple Chocolate Cake Recipe
The most amazing decadent triple chocolate cake with chocolate frosting! This cake is best served just cooled to room temperature and frosted with chocolate buttercream or ganache.
7 cups of batter makes about two 8" round cakes.
- 2.25 oz Dutch cocoa powder
- 8 oz water
- 3 large eggs
- 2 tsp vanilla extract
- 4 oz Mayonaise
- 14 oz Unbleached cake flour
- 15 oz granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 6 oz unsalted butter at room temperature
- 8 oz mini chocolate chips or chopped chocolate
- 1 cup pasteurized egg whites room temperature
- 2 lbs powdered sugar
- 36 oz unsalted butter room temperature
- 1 Tbsp vanilla extract
- 1 tsp salt
- 4 oz cocoa powder
Bring the water to a boil. Add in cocoa powder.
Whisk until smooth then add in cold mayonnaise, vanilla and eggs. Whisk to break up the eggs.
Weigh out all dry ingredients (flour, sugar, baking powder, baking soda and salt) and place into a stand mixer bowl and attach the paddle attachment.
Turn mixer on low (setting 1 on Kitchen Aid mixers). Add in your room temperature butter in small chunks. Combine on low until you achieve a sandy mixture.
Add 1/2 of your liquid ingredients into your dry ingredients and mix on medium for 2 minutes. If you do not do this step, your cake could collapse.
Turn your mixer back down to low and add in the rest of your liquids slowly. Stop once or twice to scrape the bowl as needed.
Once they are all combined, turn back up to medium for another 30 seconds.
Fold in your chocolate chips or chocolate chunks
Lightly grease two 8" round cake pans prepared with your choice of pan release. I prefer cake goop.
Bake for 30 minutes at 350ºF depending on how big your pans are. The bigger the pan, the longer it will take for them to bake.
When a toothpick comes out of the center with a few sticky crumbs on it, the cake is done.
After the cakes have cooled for about 10 minutes, or the pans have cooled to the point they can be touched, flip the cakes over and remove from the pans onto a cooling rack to cool completely. I cover mine in plastic wrap to keep them from drying out why they cool.
Once the cakes are completely cool you can trim them and frost them.
Chocolate Buttercream Instructions
Place egg whites, powdered sugar in a stand mixer bowl.
Attach the whisk and combine ingredients on low and then whip on high for 5 minutes.
Reserve 8 oz of your butter and melt in microwave until JUST melted, don't over heat. Combine melted butter with cocoa powder and stir until smooth.
Once the meringue is light, white, and shiny, add in your butter in chunks. Add in vanilla and salt and whip on high until light.
Add in chocolate mixture and continue whipping until mixture is combined. Scrape bowl if needed.
Remove the whisk and place the paddle attachment onto the mixer. Let your buttercream mix on low until the mixture is smooth and creamy and there are no bubbles left. This can take up to 20 minutes
This recipe works great for carving sculpted cakes! I use the same recipe for wedding and sculpted. I always bake them, de-pan them, wrap them in plastic wrap and then chill in the fridge or freezer (depending on how much of a rush I’m in) and then carve. Chilled cakes make carving or stacking SO much easier!
January 3, 2019