Description
This decadent Triple Chocolate Cake is a chocolate lover’s dream, featuring layers of moist cake infused with dark, milk, and white chocolate, complemented by rich, creamy chocolate frosting. Perfect for celebrations or whenever you crave an indulgent dessert, this recipe combines three types of chocolate in both the cake and frosting for a truly luxurious treat.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup canola oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1/2 cup dark chocolate, melted and cooled
- 1/2 cup milk chocolate, melted and cooled
- 1/2 cup white chocolate, melted and cooled
Frosting
- 3 cups unsalted butter, softened
- 6 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3-5 tablespoons heavy whipping cream
- 3/4 cup dark chocolate, melted and cooled
- 3/4 cup milk chocolate, melted and cooled
- 3/4 cup white chocolate, melted and cooled
Decoration
- 1 cup milk chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, kosher salt, and baking powder until well combined. Set aside.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter, canola oil, and granulated sugar using an electric mixer until light and fluffy. This process should take about 3-5 minutes to incorporate air for a tender cake.
- Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix well. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Incorporate Chocolates: Gently fold in the melted and cooled dark, milk, and white chocolates into the batter, ensuring even distribution. Pour batter into prepared cake pans and bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on wire racks.
- Prepare Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed to prevent a sugar cloud. Add vanilla extract and mix. Slowly add heavy cream to reach desired frosting consistency. Then fold in the melted and cooled dark, milk, and white chocolates until fully incorporated and the frosting is smooth.
- Assemble the Cake: Place one cake layer on your serving plate. Evenly spread a thick layer of chocolate frosting on top. Repeat with the remaining layers. Use the remaining frosting to cover the entire cake, smoothing the sides and top.
- Decoration: Heat the heavy whipping cream slightly and pour over milk chocolate chips to make a ganache. Stir until smooth and glossy. Drizzle the ganache decoratively over the frosted cake. Optionally, add chocolate shavings or curls for extra elegance. Chill the cake for at least 30 minutes before serving to set the frosting.
Notes
- Use room temperature ingredients for better mixing and texture.
- Ensure chocolates are fully cooled before adding to batter and frosting to prevent seizing.
- Adjust the amount of heavy cream in the frosting to achieve your preferred consistency.
- Store the cake in a cool place or refrigerator; remove 20 minutes prior to serving for best taste.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
