Triple Chocolate Coffee Cake Recipes

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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 RECIPE



Triple Chocolate Cake Recipe image

If you are a chocoholic, this soft and moist Triple Chocolate Cake recipe is made for you. Expect three times intense chocolate taste. Moist chocolate cake - amazing chocolate buttercream frosting -chocolate sprinkles on top. Very easy to make.

Provided by Sabine Venier

Categories     Dessert

Time 4h52m

Number Of Ingredients 15

2 cups all-purpose flour, spooned and leveled
3/4 cup dutch-processed cocoa powder, spooned and leveled
1 1/2 cups granulated white sugar
1 tbsp baking powder
1 tsp salt
1 tsp espresso powder
1/2 cup canola or vegetable oil
2 large eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 cup boiling hot water
1 1/2 cups unsalted butter, at room temperature
3 cups powdered sugar, sifted
1 1/2 cups semi-sweet chocolate, melted and cooled
1 cup semi-sweet chocolate chips for decoration

Steps:

  • Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  • Make the cake: In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside.
  • In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla just until combined. Stir in dry ingredients to combine. Slowly mix in hot water until combined. Be cautious that you don't burn yourself! The batter will be very thin.
  • Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 22 minutes. Let cool in the pan for about 15 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.
  • Make the frosting: Mix butter until creamy. Add powdered sugar and mix until combined. Stir in melted chocolate until creamy. The melted chocolate shouldn't be hot. After melting, let stand 10 minutes.
  • Cut a thin layer off the tops of your cakes to create a flat surface. Place one cake layer on a cake stand, turner or serving plate. Remove 1/2 cup of the frosting for decoration. Spread the half of the remaining frosting over the cake. Place the second cake layer on top and frost the outside and the sides of the cake with the remaining frosting. Decorate with chocolate chips and the reserved frosting. Chill in an airtight container in the fridge for at least 3 hours.
  • Leftovers will stay fresh up to 4 days. Let cake come to room temperature before serving.

Nutrition Facts : Calories 616 kcal, Carbohydrate 71 g, Protein 5 g, Fat 36 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 71 mg, Sodium 170 mg, Fiber 4 g, Sugar 51 g, UnsaturatedFat 16 g, ServingSize 1 serving

TRIPLE CHOCOLATE COFFEE CAKE



Triple Chocolate Coffee Cake image

This cake has not one, not two, but three types of chocolate!

Provided by Moogie

Categories     Side Dish

Time 40m

Yield 16

Number Of Ingredients 9

1 (18. 25-ounce) package devils food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups sour cream
1 cup butter, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate morsels (I omitted this)
1 cup chopped pecans, toasted (I omitted this)

Steps:

  • Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.
  • Bake at 350° F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

Nutrition Facts : ServingSize 1 Serving

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 COFFEE CAKE



Triple-Chocolate Coffee Cake image

What do you get when you combine a devil's food cake mix, chocolate pudding mix, and chocolate chips? A decadent dessert from Southern Living.

Provided by mailbelle

Categories     Breads

Time 45m

Yield 2 (9-inch) coffee cakes

Number Of Ingredients 9

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup butter or 1 cup margarine, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate chips
1 cup chopped pecans, toasted

Steps:

  • Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes.
  • Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.
  • Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

Nutrition Facts : Calories 5411.2, Fat 350.2, SaturatedFat 174.2, Cholesterol 896.1, Sodium 3960.8, Carbohydrate 531.1, Fiber 36.3, Sugar 362.9, Protein 65.5

25 BEST POKE CAKES RECIPE COLLECTION



25 Best Poke Cakes Recipe Collection image

Everyone will flip for these amazing poke cake recipes! From banana split to Boston cream to hot chocolate, poke cakes are easy, sweet, and irresistible!

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 25

Banana Split Poke Cake
Do Nothing Cake
Champagne Poke Cake with Champagne Glitter Glaze
Halloween Poke Cake
Lemon Poke Cake
Tres Leches Poke Cake (3 Milk Poke Cake)
Better Than Anything Cake
Triple Coconut Poke Cake
Skinny Funfetti Poke Cake
Pina Colada Poke Cake
Boston Cream Poke Cake
Peppermint Poke Cake
Reese's Peanut Butter Cup Poke Cake
S'mores Poke Cake
Black Forest Poke Cake
Raspberry Lemon Jello Poke Cake
Hot Chocolate Poke Cake
Grasshopper Poke Cake
Pumpkin Spice Poke Cake
Unicorn Poke Cake
Eggnog Poke Cake
Tiramisu Poke Cake
Margarita Poke Cake
Mocha Poke Cake
Death By Chocolate Poke Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a poke cake recipe in 30 minutes or less!

Nutrition Facts :

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