Triple Chocolate Cake Recipe

Indulge in the ultimate chocolate lover’s dream with this Triple Chocolate Cake, a decadent dessert featuring layers of rich chocolate sponge, luscious chocolate cream filling, and a smooth chocolate ganache topping. Perfect for special occasions or whenever you’re craving an extra dose of chocolate, this cake is sure to impress with its deep, satisfying flavors and elegant presentation. Let’s dive into the step-by-step guide to creating this chocolate masterpiece.

Ingredients

For the Cake:

  • 2 eggs
  • A pinch of salt
  • 1 tsp vanilla sugar
  • 5 tbsp sugar (100 g)
  • 5 tbsp oil (50 ml)
  • 5 tbsp milk (70 ml)
  • 5 tbsp flour (100 g)
  • 3 tbsp cocoa powder (30 g)
  • 1 tsp baking powder

For the Coffee Mixture:

  • 150 ml milk
  • 1 tsp instant coffee

For the Chocolate Cream Filling:

  • 500 ml milk (2 cups)
  • 50 g cornstarch (3 tbsp)
  • 8 g vanilla sugar (1 tsp)
  • 2 tbsp cocoa powder
  • 100 g sugar (5 tbsp)
  • 40 g chocolate
  • 20 g butter (1 tbsp)

For the Chocolate Ganache:

  • 160 g chocolate
  • 70 ml hot liquid cream or hot milk

For Decoration:

  • Chocolate vermicelli

Instructions

Prepare the Cake

  1. Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Grease a round cake pan and line it with parchment paper to prevent sticking.
  2. Mix the Wet Ingredients: In a large mixing bowl, beat the 2 eggs with a pinch of salt until they become frothy. Gradually add 1 tsp vanilla sugar and 5 tbsp sugar, beating well until the mixture is light and fluffy. Incorporate the 5 tbsp oil and 5 tbsp milk, mixing thoroughly after each addition to ensure a smooth batter.
  3. Combine the Dry Ingredients: Sift together 5 tbsp flour, 3 tbsp cocoa powder, and 1 tsp baking powder. Gently fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix; this will keep the cake tender and light.
  4. Bake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before proceeding.

Make the Coffee Mixture

  1. Prepare the Coffee Soak: In a small saucepan, heat 150 ml milk over medium heat. Stir in 1 tsp instant coffee until fully dissolved. Set aside to cool slightly; this mixture will infuse the cake with a subtle coffee flavor that complements the chocolate perfectly.

Prepare the Chocolate Cream Filling

  1. Mix Ingredients: In a medium saucepan, combine 500 ml milk, 50 g cornstarch, 8 g vanilla sugar, 2 tbsp cocoa powder, and 100 g sugar. Whisk until smooth and well mixed, ensuring there are no lumps of cornstarch.
  2. Cook Until Thickened: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent it from sticking or forming lumps. Continue to cook until the cream thickens to a pudding-like consistency.
  3. Add Chocolate and Butter: Remove from the heat and stir in 40 g chocolate and 20 g butter. Mix until the chocolate and butter are fully melted and the cream is smooth and glossy. Let the cream cool to room temperature before using.

Assemble the Cake

  1. Soak the Cake: Once the cake has cooled, use a fork or skewer to poke small holes all over the surface. This will help the cake absorb the coffee mixture. Pour the coffee mixture evenly over the cake, allowing it to soak in completely.
  2. Spread the Chocolate Cream: Spoon the cooled chocolate cream filling over the soaked cake, using a spatula to spread it evenly and smoothly over the top.

Make the Chocolate Ganache

  1. Prepare the Ganache: In a heatproof bowl, combine 160 g chocolate with 70 ml hot cream (or hot milk). Stir continuously until the chocolate is fully melted and the ganache is smooth, glossy, and free of lumps.

Decorate the Cake

  1. Top with Ganache: Pour the chocolate ganache over the cake, spreading it evenly with a spatula to cover the entire surface. For a finishing touch, sprinkle chocolate vermicelli on top for added texture and decoration.

Chill and Serve

  1. Refrigerate: Place the assembled cake in the refrigerator and chill for at least 2 hours to allow the layers to set and the flavors to meld. This chilling step is crucial for achieving the perfect slice.
  2. Serve: Slice the chilled cake into portions and serve. Enjoy the rich, triple-layered chocolate indulgence that’s sure to delight any chocolate enthusiast!

Nutrition Information

  • Serving Size: 1 slice (assuming 12 slices per cake)
  • Calories: 320 kcal
  • Total Fat: 18 g
  • Saturated Fat: 10 g
  • Cholesterol: 45 mg
  • Sodium: 50 mg
  • Total Carbohydrates: 38 g
  • Dietary Fiber: 2 g
  • Sugars: 24 g
  • Protein: 5 g

Enjoy your Triple Chocolate Cake as a show-stopping dessert at your next gathering or as a luxurious treat for yourself. Its combination of moist cake, creamy filling, and glossy ganache ensures a dessert experience that is as impressive as it is delicious!

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