Are you ready to elevate your dessert game with a heavenly Moist Triple Chocolate Cake? This recipe is a chocolate lover’s dream, combining rich cocoa flavors with a moist, tender crumb that melts in your mouth. Perfect for any occasion, from birthdays to special celebrations, this cake is sure to impress.
Ingredients:
Cake:
1 and 3/4 cups (220g) all-purpose flour
1 and 1/2 cups (300g) granulated sugar
3/4 cup (65g) unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1/2 cup (120ml) vegetable oil
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) whole milk
2 teaspoons vanilla extract
1 cup (240ml) boiling water
1 cup (175g) semisweet chocolate chips
Chocolate Frosting:
1 cup (230g) unsalted butter, softened
3 and 1/2 cups (420g) powdered sugar
1/2 cup (45g) unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup (120ml) heavy cream or milk, as needed
Instructions:
Preheat Oven and Prepare Pans:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
Mix Dry Ingredients:
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients:
Add eggs, milk, vegetable oil, and vanilla extract to dry ingredients. Beat on medium speed until well combined.
Add Boiling Water:
Stir in boiling water until batter is thin and well mixed.
Fold in Chocolate Chips:
Gently fold in chocolate chips until evenly distributed.
Bake:
Pour batter evenly into prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Remove cakes from oven and let cool in pans for 10 minutes. Transfer to wire racks to cool completely.
Prepare Chocolate Frosting:
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream or milk, until frosting reaches desired consistency. Beat in salt and vanilla extract until smooth and creamy.
Frost the Cake:
Once cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting over the top. Place second cake layer on top and frost the entire cake with remaining frosting.
Serve and Enjoy:
Slice and serve your Moist Triple Chocolate Cake, and indulge in the rich, chocolatey goodness!
Serving Tips:
Slice Evenly: Use a sharp knife dipped in hot water and wiped dry for clean slices.
Temperature: For the best texture and flavor, serve the cake at room temperature.
Garnish: Decorate with chocolate shavings, sprinkles, or additional chocolate chips for a beautiful presentation.
Accompaniments: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Pairing: Enjoy with a cup of coffee or a glass of milk to complement the rich chocolate flavor.
Storage Tips:
Room Temperature: Store the cake covered at room temperature for up to 3 days. Place in an airtight container or cover tightly with plastic wrap to prevent drying out.
Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Ensure it’s stored in an airtight container or tightly wrapped to maintain freshness and prevent absorption of other flavors.
Freezing: You can freeze the unfrosted cake layers for up to 2-3 months. Wrap each layer tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator overnight before frosting and serving.
Frosting: If frosted, refrigerate the cake to preserve the frosting’s texture. Let it come to room temperature for about 30 minutes before serving for the best taste and texture.
Individual Portions: Slice the cake and store individual portions in airtight containers or wrap them individually in plastic wrap for quick and easy grab-and-go treats.
Related Recipes:
- Moist Chocolate Cake
- Banana Bread Cake with Cream Cheese Frosting
- Peanut Butter Chocolate Gooey Butter Cake
FAQs:
How can I ensure my Moist Triple Chocolate Cake turns out perfectly moist?
To achieve a moist cake, ensure you don’t overmix the batter once you add the wet ingredients to the dry. Mixing until just combined helps maintain the cake’s texture. Additionally, adding boiling water to the batter at the end helps create a moist crumb without making the cake dense.
Can I make the Moist Triple Chocolate Cake ahead of time?
Yes, you can! This cake stores well, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days. If making ahead, wait to frost the cake until just before serving for the best presentation and texture.
How should I store leftovers of the Moist Triple Chocolate Cake?
For leftovers, store the cake in an airtight container or tightly wrapped with plastic wrap to prevent it from drying out. If the cake is frosted, refrigerate it to preserve the frosting’s texture. Allow it to come to room temperature for about 30 minutes before serving to enhance its flavor.
Can I freeze the Moist Triple Chocolate Cake?
Yes, you can freeze this cake! Freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2-3 months. Thaw the cake in the refrigerator overnight before frosting and serving for the best results.
Conclusion:
Treat yourself and your loved ones to this irresistible Moist Triple Chocolate Cake. With its moist texture, intense chocolate flavor, and creamy frosting, it’s guaranteed to be a hit at any gathering. Embrace the decadence and savor each bite of this delightful dessert masterpiece!
📖 Recipe:
Print
Moist Triple Chocolate Cake
- Total Time: 1 hour (including cooling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Discover the indulgent pleasure of Moist Triple Chocolate Cake, a rich dessert that satisfies every chocolate craving.
Ingredients
1 and 3/4 cups (220g) all-purpose flour
1 and 1/2 cups (300g) granulated sugar
3/4 cup (65g) unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) whole milk
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water
1 cup (175g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to dry ingredients. Beat until well combined.
- Stir in boiling water until batter is thin and well mixed.
- Fold in chocolate chips.
- Pour batter evenly into prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
Decorate with chocolate shavings or additional chocolate chips if desired.
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 12 servings
