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Triple Chocolate Cake Recipe

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4.3 from 8 reviews

This Triple Chocolate Cake is an indulgent dessert featuring a moist dark chocolate cake soaked in a rich chocolate milk mixture and topped with a creamy dark chocolate frosting. Perfect for chocolate lovers, this cake combines the deep flavors of Dutch process cocoa, hot coffee, and melted dark chocolate for a luscious treat that’s ideal for celebrations or special occasions.

Ingredients

Cake

  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 3/4 cup (60 g) Dutch process cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (400 g) granulated white sugar
  • 3/4 cup (168 g) unsalted butter, softened
  • 3 eggs, at room temperature
  • 1 tsp vanilla bean paste
  • 1 1/4 cups (300 ml) buttermilk, at room temperature
  • 1/2 cup (120 ml) hot coffee

Chocolate Milk Soak

  • 1/3 cup (100 g / 80 ml) sweetened condensed milk
  • 2 tbsp (10 g) Dutch process cocoa powder
  • 1/4 cup (60 ml) half & half or whole milk

Dark Chocolate Frosting

  • 8 oz (226 g) chopped dark chocolate bar
  • 2 tbsp (40 g) honey
  • 1 1/4 cups (280 g) unsalted butter, softened
  • Pinch of salt
  • 4 oz (113 g) cream cheese, cold
  • 1 tsp vanilla bean paste
  • 3/4 cup (60 g) Dutch process cocoa powder
  • 2 cups (260 g) powdered sugar
  • 1/3 cup (80 ml) heavy cream

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175℃). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal of the cake.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later.
  3. Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar together for about 2 minutes until fluffy. If using a stand mixer, the paddle attachment works best.
  4. Add eggs and vanilla: Add in the eggs and vanilla bean paste to the butter mixture and mix on medium speed until the batter is pale in color and smooth, about 1 minute.
  5. Combine batter: Add the dry ingredients and buttermilk to the wet mixture and mix on low speed just until the batter is combined and smooth, making sure to scrape the sides with a spatula as needed.
  6. Add coffee: Mix in the hot coffee on low speed until evenly dispersed throughout the batter.
  7. Bake the cake: Pour the batter into the prepared pan and bake for 48-52 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then, carefully lift it out using the parchment paper and cool completely on the rack.
  9. Make the chocolate milk soak: Combine the sweetened condensed milk and Dutch cocoa powder in a liquid measuring cup. Once smooth, whisk in the half & half or whole milk. Set aside.
  10. Prepare the frosting - melt chocolate and honey: In a medium pot over medium-low heat, melt the chopped dark chocolate bar and honey together, stirring occasionally for even heating. Allow to cool slightly.
  11. Whip butter: In a large bowl, whip softened butter with a pinch of salt on high speed until pale and fluffy, about 5-10 minutes.
  12. Add cream cheese: Mix in the cold cream cheese on medium speed until the mixture is combined and fluffy.
  13. Add dry ingredients and vanilla: Add the vanilla bean paste, then sift in the Dutch cocoa powder and powdered sugar. Mix on low speed initially, then medium speed until fully incorporated.
  14. Incorporate melted chocolate mixture: Mix in the slightly cooled melted chocolate and honey mixture on medium-low speed until everything is combined.
  15. Add heavy cream: Pour in the heavy cream and mix on low speed to combine, then increase to high speed and whip until the frosting is light and fluffy.
  16. Prepare cake for soak: Once the cake is completely cooled, trim a very thin slice off the top with a sharp knife to help absorption. Place the cake on a serving plate and poke holes all over the top using a wooden stick or the handle of a wooden spoon.
  17. Apply chocolate milk soak: Slowly pour the chocolate milk mixture over the cake, allowing it to absorb into the cake and the holes you created. Be patient to ensure full absorption.
  18. Frost the cake: Using an offset spatula, spread a thick, even layer of the dark chocolate frosting over the top of the soaked cake.
  19. Serve: Cut the cake into 16 equal slices and serve fresh for a decadent triple chocolate experience.

Notes

  • Use room temperature eggs and buttermilk to ensure a smooth batter and even baking.
  • Allow the melted chocolate and honey mixture to cool slightly before adding it to the frosting to prevent melting the butter and cream cheese.
  • Poking holes in the cake before adding the soak helps the liquid absorb evenly for a moist cake.
  • Use high-quality Dutch process cocoa powder and dark chocolate for the best rich chocolate flavor.
  • Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.

Find it online: https://recipeplenty.com/triple-chocolate-cake-recipe/