Triple Chocolate Cake With Chocolate Peppermint Filling Recipes

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DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING

Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.

Provided by Katherine Sacks

Categories     Christmas     Dessert     Cake     Bake     Chocolate     Mint     Mayonnaise     Dairy Free

Yield Makes 1 (9") double-layer cake

Number Of Ingredients 24



Double Chocolate Cake with Peppermint-Chocolate Frosting image

Steps:

  • For the cake:
  • Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
  • Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
  • Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
  • Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
  • For the frosting:
  • Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
  • For the chocolate petals:
  • Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
  • Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
  • When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
  • For assembly:
  • Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
  • Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
  • Do Ahead
  • Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.

For the cake:
Nonstick vegetable cooking spray
1/2 cup unsweetened applesauce
1 1/4 teaspoons baking powder, divided
2 ounces bittersweet or semisweet chocolate, chopped
2/3 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/3 cups mayonnaise
1 cup granulated sugar
1 cup (packed) dark brown sugar
1 teaspoon vanilla extract
For the frosting:
1 pound, 3 ounces bittersweet chocolate, chopped
1 cup refined coconut oil
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon peppermint extract
For the chocolate petals:
1 pound, 5 ounces bittersweet chocolate, coarsely chopped
2 candy canes, lightly crushed
Special Equipment
2 (9") round cake pans; a 1" pastry brush

"HAVE MERCY!" TRIPLE CHOCOLATE CAKE

When you want a really good dessert, make this triple layer chocolate cake with rich, creamy frosting.

Provided by Fuller House

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14



Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
  • Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
  • Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
  • Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
  • To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Nutrition Facts : Calories 796.8 calories, Carbohydrate 120.4 g, Cholesterol 108.1 mg, Fat 33.5 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.6 g, Sodium 410.6 mg, Sugar 81.2 g

¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
2 teaspoons vanilla extract
1 ½ cups milk
1 (12 ounce) package semisweet chocolate chips
½ cup butter
8 ounces sour cream
4 ½ cups sifted powdered sugar

CHOCOLATE PEPPERMINT CAKE

Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 23



Chocolate Peppermint Cake image

Steps:

  • In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

Nutrition Facts :

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 drops red food coloring, optional
2/3 cup crushed peppermint candy, divided
GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

TRIPLE-CHOCOLATE CAKE

We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9



Triple-Chocolate Cake image

Steps:

  • Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
  • In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
  • In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg

1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
1/4 cup white vanilla baking chips
1 teaspoon shortening

FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE

Slice into this peppermint-sprinkled cake, made easy with a packaged devil's food mix, to reveal a melted chocolate filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 12



Fudgy Peppermint Truffle Chocolate Cake image

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
  • Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
  • In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.

Nutrition Facts : Calories 580, Carbohydrate 74 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 55 g, TransFat 1/2 g

1 1/2 cups semisweet chocolate chips (9 oz)
1 cup sweetened condensed milk (not evaporated)
1/2 teaspoon peppermint extract
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 cup water
1 cup butter, softened
4 eggs
1 box (4-serving size) chocolate instant pudding and pie filling mix
3/4 cup powdered sugar
1 1/2 oz cream cheese, softened
1 to 2 tablespoons milk
6 hard peppermint candies, finely crushed

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



Triple chocolate & peanut butter layer cake image

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

225ml rapeseed oil, plus more for the tins
250g self-raising flour
4 tbsp cocoa
1 ½ tsp bicarbonate of soda
225g caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml milk
200g dark chocolate, chopped
2 tbsp chocolate chips
small handful pretzel pieces
2 tbsp honeycomb pieces
65g dark chocolate
250g soft salted butter
500g icing sugar
45g smooth peanut butter
1-2 tbsp cocoa
200ml double cream
100g dark chocolate, finely chopped
chocolate eggs, some hollow, some filled, gold lustre, toffee popcorn and pretzels

TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING

Categories     Cake     Chocolate     Dessert     Bake     Christmas     Mint     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 25



Triple-Chocolate Cake with Chocolate-Peppermint Filling image

Steps:

  • For filling:
  • Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.
  • For cake:
  • Position rack in lowest third of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips.
  • Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely.
  • Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes.
  • Meanwhile, prepare glaze:
  • Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
  • Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)
  • Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.

Filling:
8 ounces imported milk chocolate (such as Lindt), finely chopped
1/2 cup whipping cream
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Cake:
1 cup sifted all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1/3 cup (packed) dark brown sugar
2 teaspoons vanilla extract
3 large eggs
1/2 cup buttermilk
1 1/2 cups miniature semisweet chocolate chips
Chocolate Glaze:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
1 tablespoon light corn syrup
3/4 teaspoon peppermint extract
12 whole red-and-white-striped hard peppermint candies, chopped
Fresh mint leaves

TRIPLE CHOCOLATE CAKE

Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 5



Triple Chocolate Cake image

Steps:

  • In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts :

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1-3/4 cups milk
2 large eggs
2 cups semisweet chocolate chips

LETHAL PEPPERMINT CHOCOLATE CAKE

If you are a peppermint fan-atic, this cake will quickly become a favorite! Perfect cake for Christmas get togethers, or anytime you have a hankering for chocolate and peppermint. Recipe from "The Cake Mix Doctor..." I think this cake tastes best if allowed to sit for about 24 hours to let the flavors meld. Passive work time includes cooling time for cake and ganache

Provided by Dragonfly AZ

Categories     Dessert

Time 4h50m

Yield 16 serving(s)

Number Of Ingredients 16



Lethal Peppermint Chocolate Cake image

Steps:

  • Grease and flour 2 round cake pans.
  • Preheat oven to 350.
  • In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
  • Increase mixing speed to medium high and beat for 2 minutes more.
  • Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
  • Remove from oven and cool completely.
  • While cooling, prepare Ganache:.
  • Put all ganache ingredients in 2 cup glass measuring cup.
  • Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
  • Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
  • To make filling:.
  • Place butter and cream cheese in mixing bowl.
  • Cream together until smooth and fluffy.
  • Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
  • Beat, adding additional milk until mixture is fluffy.
  • When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
  • Frost layers with cooled ganache.
  • Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
  • Refrigerate to set ganache.

1 (18 ounce) box chocolate cake mix
3 tablespoons cocoa powder
1 1/3 cups buttermilk
1/2 cup cooking oil
3 eggs
1 teaspoon vanilla
1 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
3 ounces cream cheese, softened
1/2 cup butter, softened (no subs, please)
1/2 cup crushed peppermint stick candy (about 7-8)
3 cups powdered sugar
2 -3 tablespoons milk
1 -2 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
3/4 cup heavy cream
1 cup chocolate chips
1/2-1 teaspoon peppermint extract

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



Dark Triple Chocolate Cake image

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

1 (18 ounce) package dark devil's food cake mix
1 (3 3/4 ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup cooking oil
1/2 cup warm water
4 eggs, beaten
1 1/2 cups chocolate chips

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recipe-for-decadent-and-easy-triple-chocolate-cake image


THE BEST TRIPLE CHOCOLATE LAYER CAKE - AVERIE COOKS
Make the Cake. Preheat the oven to 350F and spray two 9-inch x 2-inch cake pans very well with floured cooking spray, or grease and flour the pans; set aside. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt …
From averiecooks.com
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TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING
Aug 7, 2014 - Triple-Chocolate Cake with Chocolate-Peppermint Filling Recipe. Aug 7, 2014 - Triple-Chocolate Cake with Chocolate-Peppermint Filling Recipe . Aug 7, 2014 - Triple-Chocolate Cake with Chocolate-Peppermint Filling Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


WALNUT CHOCOLATE PEPPERMINT BUNDT CAKE - THERESCIPES.INFO
Walnut Chocolate Bundt Cake - California Walnuts new walnuts.org. 1/3 cup dark chocolate chips 3 tablespoons butter 2 tablespoons milk 1/2 teaspoon vanilla extract Toppings 1/2 cup coarsely chopped California walnuts Preparation Preheat oven to 350°F.Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all …
From therecipes.info


TRIPLE CHOCOLATE CAKE | MCCORMICK
Beat on medium speed 2 minutes. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan. 2 Bake 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. 3 Meanwhile, for the Glaze, mix sugar, milk and butter in small saucepan.
From mccormick.com


HOLIDAY PEPPERMINT TRIPLE CHOCOLATE BUNDT CAKE
Mix all ingredients, except peppermint chips, together in a stand mixer, hand mixer or by hand until well mixed. Add in chips and mix just until evenly dispersed. Pour into well greased bundt cake pan. Bake for 50-70 minutes until a toothpick inserted comes out slightly coated but not wet. Remove from oven and let stand in pan for 20 minutes.
From ithinkwecouldbefriends.com


TRIPLE CHOCOLATE PEPPERMINT TART - ISLAND BAKES
To make the filling, place the chopped chocolate and salt in a heat proof bowl. Bring the heavy cream to a simmer in a small saucepan over medium heat. Once simmering, pour over the chopped chocolate. Let sit for 5 minutes. Whisk the chocolate until smooth and completely melted, then mix in the peppermint extract. Carefully pour the chocolate ...
From island-bakes.com


CHOCOLATE PEPPERMINT BUNDT CAKE - TASTES BETTER FROM SCRATCH
Instructions. Mix cake ingredients together with an electric mixer. Fold in chocolate chips. Pour into a well-greased bunt cake pan. Bake at 350 degrees F for 45-50mins or until toothpick inserted into the center comes out clean. Remove from oven. Allow to cool in the pan for 15-20mins. Remove from pan.
From tastesbetterfromscratch.com


TRIPLE CHOCOLATE PEPPERMINT-FILLED COOKIES - SWEET GIRL TREATS
In the bowl of a stand mixer, or in a medium bowl with a hand electric mixer, mix butter on medium speed until creamy and smooth. Add in peppermint extract and mix until combined. Sprinkle in 1 cup of powdered sugar and mix until combined. Next add in 1 tablespoon of milk and combine.
From sweetgirltreatsmn.com


TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING
Dec 19, 2015 - The cake can be made a day ahead and refrigerated; bring it to room temperature to serve. If desired, you can garnish the cake with sugared mint leaves: Whisk egg whites until they are foamy, then brush them over mint leaves and sprinkle leaves with sugar. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.co.uk


TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING
May 21, 2020 - The cake can be made a day ahead and refrigerated; bring it to room temperature to serve. If desired, you can garnish the cake with sugared mint leaves: Whisk egg whites until they are foamy, then brush them over mint leaves and sprinkle leaves with sugar.
From pinterest.com


CHOCOLATE PEPPERMINT CAKE - CARLSBAD CRAVINGS
Instructions. Chocolate Cake: Add chocolate chips to a bowl and melt in the microwave at MEDIUM (50% power), stirring at 30-second intervals (about 1 ½ minutes total time). Stir until smooth. Beat butter and brown sugar at medium speed with …
From carlsbadcravings.com


CHOCOLATE PEPPERMINT CHEESECAKE CAKE - SHUGARY SWEETS
Pour cake batter evenly into 2 prepared round cake bans lined with parchment paper. Bake in a 350 degree oven for 25 minutes. Remove and cool on wire rack. Freeze until ready to use or while you make the cheesecake layer. STEP 2. The cheesecake layer. Preheat oven to 325 degrees.
From shugarysweets.com


TRIPLE CHOCOLATE PEPPERMINT CAKE, FROM BON APPETIT, NOV. 30, 2001
I decided to make a festive cake that I’ve made a few times previously. It’s ridiculously rich, difficult to make (that ganache, though…) and really is one of the best chocolate cakes I’ve tasted – like a cake version of a Peppermint Patty – without the white cream filling. I shared quite a bit of it around the neighborhood ...
From cynthiacronk.wordpress.com


TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING
Fresh Fruit, Vegetables, and Gift Baskets. We sell specialty produce, including baby vegetable gifts, okinawan sweet potatoes, coquitos, banana leaves, steamed beans ...
From melissas.com


RECIPE: CHOCOLATE PEPPERMINT ICE CREAM CAKE (TRIPLE LAYER …
FOR THE PEPPERMINT FILLING:* 1 quart vanilla ice cream 2/3 cup crushed peppermint candy (or 2 tsp peppermint extract plus 1/8 tsp red food color) FOR THE CHOCOLATE GLAZE: 3 tbsp unsweetened cocoa 3 tbsp water 1 tbsp light corn syrup 1 tbsp butter 1 cup powdered sugar 1/2 tsp vanilla Preheat oven to 350 degrees F. Grease and flour 3 (9-inch ...
From recipelink.com


TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING - SIDE …
One portion of this dish contains approximately 7g of protein, 47g of fat, and a total of 726 calories. This recipe serves 12. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up imported milk chocolate, peppermint extract, buttermilk, and a few other things to make it today.
From fooddiez.com


TRIPLE CHOCOLATE CAKE WITH CHOCOLATE PEPPERMINT FILLING RECIPE
For Filling: Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour warm mix over chocolate; add in extract and let stand 1 minute. Whisk till mix is smooth. Let filling stand at room temperature while cake is baking and cooling. For Cake: Position rack in lowest third of oven and preheat to 350 degrees ...
From cookeatshare.com


TRIPLE CHOCOLATE CAKE! - JANE'S PATISSERIE
Preheat your oven to 180C/160C Fan, and line three 8"/20cm Cake Tins with baking parchment. Melt your Dark, Milk and White Chocolates carefully, and leave to cool whilst doing the cake mix! In a stand mixer, or a large bowl, beat together your Butter and Sugar until light and fluffy and lovely!
From janespatisserie.com


CHOCOLATE PEPPERMINT CAKE - PREPPY KITCHEN
1 Butter and flour 4 six inch cake pans. Preheat oven to 350F. Sift the flour baking soda and powder, salt and cocoa powder. 2. Cream the butter and sugar together until light and fluffy. 3. Beat the eggs and yolks in one at a time, then add in the vanilla and peppermint extract.
From preppykitchen.com


TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING
The cake can be made a day ahead and refrigerated; bring it to room temperature to serve. If desired, you can garnish the cake with sugared mint leaves: Whisk egg whites until they are foamy, then brush them over mint leaves and sprinkle leaves with sugar.
From mealplannerpro.com


TRIPLE CHOCOLATE PEPPERMINT TART - BAKE FROM SCRATCH
Preheat oven to 350°F (180°C). Spray a 13¾x4½-inch removable-bottom tart pan with cooking spray. In the work bowl of a food processor, combine graham cracker crumbs and sugar. Pulse until well combined, about 4 pulses. Add melted butter and vanilla; pulse until combined and mixture holds together when pinched.
From bakefromscratch.com


TRIPLE CHOCOLATE LAYER CAKE - BAKING BITES
Triple-Chocolate Cake with Chocolate Peppermint Filling. My notes: This cake was pretty easy to make, but time consuming. I made it a day ahead and stored it in the freezer over night without any problems. In fact, I would recommend storing it …
From bakingbites.com


CHOCOLATE PEPPERMINT DREAM CAKE - THE NOVICE CHEF
Instructions. Preheat oven to 350°F. Butter two 8 inch round cake pans. Set aside. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute.
From thenovicechefblog.com


TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING
Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely. Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut ...
From cookingindex.com


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