Triple Chocolate Cake With Chocolate Glaze Recipes

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TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE



Triple-Chocolate Cake with Raspberry Sauce image

Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings (2-2/3 cups sauce).

Number Of Ingredients 14

1 package chocolate cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant chocolate pudding mix
4 large eggs
1-1/2 cups water
1/2 cup canola oil
1 cup semisweet chocolate chips
RASPBERRY SAUCE:
1 cup water
2 packages (10 ounces each) frozen sweetened raspberries, thawed
1 tablespoon sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.

Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.

TRIPLE CHOCOLATE PICNIC CAKE



Triple Chocolate Picnic Cake image

Bake this delicious chocolate cake glazed with chocolate chip mixture - perfect dessert for picnic.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

1 (18.25-oz.) pkg. pudding-included German chocolate cake mix
3/4 cup water
4 eggs
1 cup margarine or butter, softened
1 (4-oz.) pkg. instant chocolate pudding and pie filling mix
1 cup miniature semisweet chocolate chips
1/3 cup powdered sugar
2 to 3 tablespoons milk
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in 1 cup chocolate chips. Pour into greased and floured pan.
  • Bake at 325°F. for 60 to 75 minutes or until edges begin to pull away from sides of pan. Cool 15 minutes. Invert cake onto serving plate.
  • In small saucepan, combine powdered sugar, 2 tablespoons of the milk and 1/2 cup chocolate chips. Cook over low heat until chocolate chips are melted and mixture is smooth, stirring constantly. Add enough milk for desired consistency. Slowly pour and spread glaze over warm cake. Cool 30 minutes or until completely cooled.

Nutrition Facts : Calories 390, Carbohydrate 45 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 31 g

TRIPLE CHOCOLATE LAYER CAKE



Triple Chocolate Layer Cake image

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 19

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: semi-sweet chocolate chips

Steps:

  • 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!)
  • Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
  • If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
  • Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

TRIPLE-CHOCOLATE CAKE



Triple-Chocolate Cake image

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

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

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

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Provided by Mary Taylor Dantzler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 5

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Steps:

  • Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g

TRIPLE CHOCOLATE CAKE WITH CHOCOLATE GLAZE



Triple Chocolate Cake with Chocolate Glaze image

This is another favorite from my family to yours, and a chocolate lovers dream. Makes your eyes roll back every bite. Heaven on earth!

Provided by Kimberli Cardosi

Categories     Puddings

Time 1h20m

Number Of Ingredients 13

1 pkg 18.25 ounce devil's food cakemix
1 pkg 5.9 ounce package instant chocolate pudding mix
1 c sour cream
1 c vegetable oil
4 eggs
1/2 c warm water
2 c semi-sweet chocolate chips
CHOCOLATE GLAZE
2 Tbsp butter
2 Tbsp unsweetened cocoa powder
1/4 c heavy whipping cream
1 c confectioners' sugar sifted
1 tsp pure vanilla extract

Steps:

  • 1. Preheat oven to 350, well grease a 12 cup bundt pan.
  • 2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Mix with an electric mixer for about 2 minutes.Scraping down the sides until semi smooth then stir in your chips last.
  • 3. Pour batter into your bundt pan and bake for 50 to 55 minutes, or until the top is springy and a toothpick comes out clean once inserted.
  • 4. Cool this cake before inverting onto a plate at least a good half an hour. It is a very thick but moist cake, this also give you time to prepare your glaze.
  • 5. Melt your butter in a small heavy saucepan over low (I can't express that enough) heat. Add the cocoa powder and cream stirring until the mixture thickens, about 2 minutes. DO NOT BOIL. Remove the pan from the heat and stir in your confectioners' sugar and vanilla until the mixture is smooth. Spoon this mixture over your cake. I don't always use all of this for a little does go a long way. just makes it pretty. Your choice to add any extra confectioners' sugar sprinkled on top....kinda adds to this. But not needed, just a pretty garnish. Happy baking and ENJOY!!

TRIPLE CHOCOLATE CAKE



Triple Chocolate Cake image

This cake starts with a cake mix, chocolate pudding mix and chocolate chips. But it is the Amaretto that sends it over the top! A friend brings this to work for special occassions. It is absolutely my favorite!

Provided by Connie K

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 (18 1/2 ounce) box deep chocolate cake mix or 1 (18 1/2 ounce) box devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
3/4 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1/4 cup mayonnaise
4 eggs
3 tablespoons almond liqueur (Amaretto)
1 teaspoon almond extract
1 cup chocolate chips
1 cup toasted almond (optional)
1 cup powdered sugar
3 tablespoons milk
1 teaspoon almond extract

Steps:

  • Preheat oven to 350°F Grease 10-inch bundt pan and dust with cocoa.
  • Place all cake ingredients except the chocolate chips and almonds in a large bowl and beat for 2 minutes with an electric mixer on medium speed. Mix in the chocolate chips and alomnds and pour into the prepared pan. Bake for 50-55 minutes or until the cake tests done (you may need more time in your oven--I've needed as long as 75 min.). Cool on a rack for 10 minutes before removing from the pan.
  • Mix all glaze ingredients in small bowl. Let stand at room temperature until.
  • ready to glaze cake.
  • Place warm cake on a serving dish and drizzle with glaze.
  • A sprinkle of powdered sugar on the top may be another option--or you can go for broke with chocolate frosting!

Nutrition Facts : Calories 585.3, Fat 32.1, SaturatedFat 9.4, Cholesterol 94.4, Sodium 678, Carbohydrate 73.4, Fiber 2.7, Sugar 47.5, Protein 7.3

TRIPLE CHOCOLATE CAKE



Triple Chocolate Cake image

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

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

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 :

TRIPLE CHOCOLATE RUM CAKE



Triple Chocolate Rum Cake image

Starting with a cake mix, this is an excellent all-occasion cake that looks like it took you hours to make. Fresh raspberries, whipped cream and a dusting of powdered sugar completes this decadent dessert.

Provided by SusieQusie

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1 (18 ounce) box chocolate cake mix
1 (2 7/8 ounce) box instant chocolate pudding mix
1/2 cup rum
4 eggs
1/2 cup low-fat milk
1/2 cup canola oil
1 cup semi-sweet chocolate chips
4 tablespoons butter
1/2 cup rum
1/2 cup sugar
1/4 teaspoon vanilla
powdered sugar
fresh raspberry
whipped cream

Steps:

  • Preheat oven to 350°F Spray and flour a bundt pan. (As always, I highly recommend Kittencal's recipe #78579 ).
  • Mix all cake ingredients *except chocolate chips* in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
  • Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter.
  • Bake the cake for 45 minutes or until done when tested with a toothpick.
  • Pull cake from oven and set it aside on a wire rack.
  • Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.
  • Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely.
  • Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.

Nutrition Facts : Calories 493.5, Fat 25.6, SaturatedFat 7.6, Cholesterol 81.2, Sodium 504.6, Carbohydrate 54.8, Fiber 2.1, Sugar 36.4, Protein 5.7

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE



Triple Chocolate Sour Cream Bundt Cake image

Triple Chocolate Sour Cream Bundt Cake! The ONLY chocolate cake recipe you need. This chocolate sour cream cake is moist, tender and full of chocolate flavor. It's even finished with a silky chocolate glaze!

Provided by Lauren

Categories     Dessert

Time 1h15m

Number Of Ingredients 17

¾ cup natural unsweetened cocoa powder + 1 tablespoon
12 tablespoons unsalted butter, softened + 1 tablespoon melted
6 ounces bittersweet bar chocolate, chopped
¾ cup strong brewed coffee
1 cup sour cream
1 ¾ cup all-purpose flour
1 teaspoon table salt
2 teaspoons ground ginger (optional)
1 teaspoon baking soda
2 cups packed light brown sugar
1 tablespoon pure vanilla extract
5 large eggs
½ cup diced candied ginger (optional)
½ cup heavy cream
3 ounces bittersweet bar chocolate, chopped
2 tablespoons unsalted butter, cubed
¼ diced candied ginger (optional)

Steps:

  • Heat oven to 350° with rack set in lower-middle position.

Nutrition Facts : ServingSize 1 piece, Calories 518 calories, Sugar 36g, Sodium 259mg, Fat 30g, SaturatedFat 19g, Carbohydrate 56g, Fiber 3g, Protein 8g, Cholesterol 133mg

TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING



Triple-Chocolate Cake with Chocolate-Peppermint Filling image

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

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

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.

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From pinterest.ca


TRIPLE CHOCOLATE CAKE - STARCHEFS.COM
RECIPES Chocolate Mint Chocolate Chunk Ice Cream Brandy Alexander Milkshake Chocolate Pates SweetSpot . Triple Chocolate Cake. Tips:For those who can never get enough chocolate, a chocolate cake is frosted with an easy chocolate buttercream, then finished with a dark chocolate glaze. Everything can be made with a hand-held electric mixer, if you have a …
From starchefs.com


EDDA'S TRIPLE CHOCOLATE BUNDT CAKE - WOODGRAINSUNGLASSES.CA
edda's triple chocolate bundt cakedesigner knee high boots wide calf. Popular Tags: thanksgiving day parade viewing brunch; curious george medicine; buck mason shark tank update; pirouline ingredients; whiskey margarita name; are lloyd's ribs precooked 0 $0.00. Primary Menu. sigma brush cleaning mat dupe; hamilton sacramento 2021 tickets . radio …
From woodgrainsunglasses.ca


TRIPLE CHOCOLATE CAKE (GLUTEN FREE!) – FIT MAMA REAL FOOD
2 days ago How to make triple chocolate cake. Preheat your oven to 350 degrees F. Line the base of two 6″ round cake pans with parchment paper, and oil the sides. In a large bowl whisk together the eggs, applesauce, oil, milk, and vanilla extract. Add the oat flour, brown rice flour, coconut flour, cocoa powder, sugar, baking powder, and sea salt.
From fitmamarealfood.com


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