3-LAYER DARK CHOCOLATE CAKE
this cake is nothing short of amazing, it is meant to be baked in three pans, baking in anything less will not produce the best results -- see my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Set oven to second-lowest rack.
- Grease three 9-inch round cake pans, then line the bottoms with parchment paper.
- In a heat proof medium mixing bowl mix together the boiling water with cocoa powder and coffee granules until completely combined; allow to cool for about 20 minutes or until room temperature.
- In another bowl sift the flour with baking soda, baking powder and salt; set aside.
- In a large bowl cream butter with both sugars and vanilla until fluffy.
- Add in eggs and beat for about 3-4 minutes.
- Add in the flour mixture alternately with the cocoa mixture until combined.
- Divide the mixture evenly beweeen the cake pans.
- Bake for about 25-35 minutes or until cakes test done.
Nutrition Facts : Calories 429.4, Fat 18.3, SaturatedFat 10.9, Cholesterol 111.2, Sodium 458.8, Carbohydrate 63.8, Fiber 3.1, Sugar 38.1, Protein 6.6
DARK TRIPLE CHOCOLATE CAKE
You can dress this cake up a million different ways and take it out or enjoy it at home simply naked.
Provided by Kathy
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine all ingredients except chocolate chips.
- Beat 4 minutes.
- Fold in chocolate chips.
- Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean.
- Cool in pan for 15 minutes then turn onto serving plate.
Nutrition Facts : Calories 549.2, Fat 33.1, SaturatedFat 10.9, Cholesterol 86.4, Sodium 623.4, Carbohydrate 63.6, Fiber 3.1, Sugar 41.4, Protein 7.3
TRIPLE LAYER CHOCOLATE MOUSSE CAKE
Rich layers of dark, milk and white chocolate come together perfectly in this no-bake cake. A chocolate cookie-crumb crust adds a satisfying crunch to the silky, smooth mousse.
Provided by Food Network Kitchen
Categories dessert
Time 11h20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
- Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
- Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
- Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
- Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
- When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
- Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.
ULTIMATE LAYER CAKE
Steps:
- For the cakes: Preheat the oven to 350 degrees F. Grease four 12- by 8- by 1-inch baking pans with cooking spray and line with parchment paper.
- Prepare the dark chocolate cake according to package directions, using 1/4 cup canola oil and 3 eggs, and substituting the chocolate milk for the liquid. Bake in 2 of the prepared pans. Cool and remove the cakes from the pans.
- Prepare the milk chocolate cake according to package directions, using the remaining 1/4 cup canola oil and 3 eggs, and substituting the cream soda for the liquid. Bake in the remaining 2 pans. Cool and remove the cakes from the pans.
- While the cakes are baking, make the frostings.
- For the milk chocolate frosting: Using an electric hand mixer, beat together the softened butter, softened cream cheese, confectioners' sugar, cocoa powder and chocolate milk.
- For the dark chocolate frosting: Using an electric hand mixer, beat together the softened butter, confectioners' sugar, cocoa powder and chocolate fudge sundae topping.
- For the chocolate glaze: Place the chocolate chips in a medium microwave-safe bowl and set aside. In a small saucepan, combine the cream and corn syrup. Cook over medium heat just until boiling. Pour over chocolate chips and stir until completely smooth. If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes. Cool about 5 minutes or until the mixture thickens.
- Cut each cake in half horizontally, to make 8 even layers. Place a dark cake layer onto a serving platter and frost the top only with some dark chocolate frosting. Place a milk chocolate cake layer on top and frost the top only with the milk chocolate frosting. Continue until you have 8 layers. Don't frost the top layer. Carefully pour the glaze over the cake, coating the top and letting it drip down the sides.
MEGA MAGICAL 7 LAYER CHOCOLATE CAKE
Provided by Duff Goldman
Categories dessert
Time 2h15m
Yield One 8-inch round cake
Number Of Ingredients 35
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
- Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
- Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
- Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
- For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
- Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
- Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
- For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
- For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
- For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
- Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
- To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
- When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
- When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
- Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
- Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.
DARK CHOCOLATE CAKE
The type and strength of the coffee and chocolate will change the taste of this cake. Modify them as you see fit.
Provided by Food Network
Categories dessert
Time 3h30m
Yield One 9-inch cake
Number Of Ingredients 30
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
- Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
- In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
- Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
- Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
- Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
- For the toffee: Line a baking sheet with parchment paper.
- Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
- For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
- Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
- Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
- Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
- For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
- Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
- To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.
THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE
Talk about rich and shocking. This beautiful cake is a winner with all chocoholics! Great for a dessert party, birthday party, or finale of an elegant meal.
Provided by Cooking to Perfecti
Categories Dessert
Time 1h50m
Yield 1 3layer cake, 12-16 serving(s)
Number Of Ingredients 23
Steps:
- For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
- Remove from heat and let cool.
- Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
- Add eggs, one at a time, beating well after each addition.
- Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
- Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
- Pour batter into three greased and floured 9-inch layer pans.
- Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
- Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
- For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
- Cook over low heat, stirring constantly, until thick.
- Remove from heat and let cool completely.
- Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
- Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
- Spread filling between cake layers.
- For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
- Cook over low heat, stirring constantly, until chocolate melts.
- Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
- Remove from heat and stir in vanilla.
- Beat at high speed of electric mixer until frosting is of spreading consistency.
- Immediately spread on cake.
- Garnish with chocolate shavings.
TRIPLE-LAYER CHOCOLATE CAKE
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.
DARK CHOCOLATE LAYER CAKE
-David Heppner, Brandon, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. , Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 816 calories, Fat 41g fat (17g saturated fat), Cholesterol 93mg cholesterol, Sodium 569mg sodium, Carbohydrate 112g carbohydrate (0 sugars, Fiber 11g fiber), Protein 11g protein.
KITTENCAL'S BEST DEEP DARK CHOCOLATE LAYER CAKE
This will probably be the only layer cake you will ever use, it's a rich, moist chocolate cake that tastes more like chocolate fudge than a cake, you will be making again and again! --- I have also made this using room temperature Crisco butter-flavor shortening in place of butter --- to take this to yet another level add in 2-3 tablespoons of your favorite liqueur in place of the vanilla, I like Kahlua! --- also see my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Line bottoms of two buttered 9-inch round cake pans with parchment paper.
- In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
- Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla and coffee granules.
- Sift together flour, cocoa, baking soda and salt in a bowl.
- Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
- Divide batter between prepared pans.
- Bake for 30-35 minutes, or until cake tests done.
- Turn onto a rack and remove paper.
- Cool and frost.
- FOR FROSTING: Beat butter until creamy.
- Blend in cream and vanilla; beat until very smooth.
- Add the cocoa and icing sugar.
- Beat on high for 45 seconds.
Nutrition Facts : Calories 706.3, Fat 36.4, SaturatedFat 22.1, Cholesterol 138.1, Sodium 635.8, Carbohydrate 92.9, Fiber 4.3, Sugar 67.7, Protein 8
DARK CHOCOLATE CAKE I
This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g
TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE
Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert
Provided by Good Food team
Categories Dessert
Time 1h45m
Number Of Ingredients 20
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
- Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
- Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
- To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
- Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
- Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
- To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
- Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
- Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.
Nutrition Facts : Calories 870 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
SOUR CREAM DARK CHOCOLATE CAKE
A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.
Provided by Tami Baity
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
- Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
- Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
- Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
- Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.
Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g
THREE-LAYER CHOCOLATE GANACHE CAKE
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.
DARK CHOCOLATE CAKE
While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
- Pour into prepared pan.
- Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
- Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
- Cool 10 minutes; remove from pan to wire racks.
- Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8
TRIPLE-LAYER CHOCOLATE CHEESECAKE
Nothing is as wonderful as cheesecake! This one features delicious chocolate crust and white chocolate flavor! It's so beautiful, guests will be impressed. -Caryn Wiggins, Columbus, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside. , In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet., Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving., For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set., Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set., To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use., Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired.
Nutrition Facts : Calories 624 calories, Fat 44g fat (25g saturated fat), Cholesterol 148mg cholesterol, Sodium 347mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 2g fiber), Protein 9g protein.
More about "3 layer dark chocolate cake recipes"
TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (647)Category Dessert
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
THREE LAYER CHOCOLATE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (70)Total Time 55 minsCategory Dessert, CakeCalories 263 per serving
TRIPLE CHOCOLATE MOUSSE CAKE | CHOCOLATE MOUSSE LAYER CAKE ...
From lifeloveandsugar.com
THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
MOIST TRIPLE CHOCOLATE CAKE | STEPHANIE'S SWEET TREATS ...
From stephaniessweets.com
RECIPE FOR DECADENT AND EASY TRIPLE CHOCOLATE CAKE
From thespruceeats.com
3-INGREDIENT CHOCOLATE CHERRY CAKE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
TRIPLE LAYER CHOCOLATE CAKE | BAKING RECIPES | GOODTOKNOW
From goodto.com
THE BEST TRIPLE CHOCOLATE LAYER CAKE - AVERIE COOKS
From averiecooks.com
PERFECT TRIPLE LAYER CHOCOLATE CAKE - BAKED AMBROSIA
From bakedambrosia.com
THREE LAYER CHOCOLATE CAKE - FOOD24
From food24.com
TRIPLE DARK CHOCOLATE CAKE - THE TOUGH COOKIE
From thetoughcookie.com
LAYERED CHOCOLATE CAKE | FUN AND FOOD CAFE
From funandfoodcafe.com
THREE LAYER HOT CHOCOLATE CAKE RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
3 LAYER DARK CHOCOLATE CAKE RECIPE WITH INGREDIENTS FOR ...
From dinnerideaschicken.com
THREE-LAYER CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM ...
From homemadeitaliancooking.com
DARK CHOCOLATE LAYER CAKE AND MY FAVORITE BAKING ...
From theheritagecook.com
DEEP DARK CHOCOLATE LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE THREE LAYER CAKE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
RECIPE: DARK CHOCOLATE LAYER CAKE WITH WHITE CHOCOLATE ...
From cbc.ca
THREE-LAYER CHOCOLATE CAKE WITH BLACKOUT FILLING
From oprah.com
CHOCOLATE TRES LECHES CAKE RECIPE {HOMEMADE THREE MILK CAKE}
From thebestcakerecipes.com
15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
From allrecipes.com
ALMOST AS GOOD AS MOM'S - DOUBLE CHOCOLATE LAYER CAKE ...
From javacupcake.com
THREE-LAYER CHOCOLATE CAKE WITH BLACKOUT FILLING RECIPE
From delish.com
THE ULTIMATE CHOCOLATE LAYER CAKE - CANADIAN LIVING
From canadianliving.com
TRIPLE CHOCOLATE CAKE! - JANE'S PATISSERIE
From janespatisserie.com
THREE LAYER CHOCOLATE CAKE WITH FROSTING - COOKIE MADNESS
From cookiemadness.net
DEATH BY CHOCOLATE CAKE - BAKER BY NATURE
From bakerbynature.com
TRIPLE CHOCOLATE CAKE - THE DARK KNIGHT CAKE - FEARLESS FRESH
From fearlessfresh.com
3-LAYER CAKE, CHOCOLATE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
TRIPLE CHOCOLATE LAYER CAKE WITH MARSHMALLOW FROSTING ...
From littlesugarsnaps.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #oven #easy #beginner-cook #dinner-party #holiday-event #kid-friendly #cakes #chocolate #dietary #wedding #inexpensive #taste-mood #sweet #equipment
You'll also love