The best delicious Triple Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Triple Chocolate Cake recipe today!
Hello my friends, this Triple Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our Triple Chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more Triple Chocolate Cake.
What Makes This Triple Chocolate Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Triple Chocolate Cake.
Ready to make this Triple Chocolate Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
CAKE
2 1/2 c Cake flour
1 ts Baking soda
1 c Butter
3 Eggs
1 1/3 c Water
1/3 c Unsweetened cocoa
1/2 ts Salt
2 c Sugar
1 ts Vanilla
FILLING
1 10/12 oz jar apricot preserv
CHOCOLATE BUTTER CREAM
1/4 c Butter, softened
1/4 c Sifted cocoa
1/2 ts Vanilla
1 c Sifted powdered sugar
1/4 c Milk
-GLAZE-
1 c Sugar
1/4 c Heavy cream
1/2 c Unsweetened cocoa
1/4 c Water
Preheat oven to 350 degrees. Grease and flour two 9″ round cake
pans.
To prepare the cake, in a medium bowl, combine the flour, cocoa,
baking soda and salt. In a large bowl, with electric mixer on
medium, beat butter and sugar until light and fluffy, about 10
minutes. Add eggs, one at a time, beating well after each addition.
Add vanilla. With mixer on low, alternately beat in flour mixture
and water. Pour batter into pans. Bake for 30 – 35 minutes until
toothpick inserted in center comes out clean. Cool in pans for 10
minutes. Remove from pans: cool on rack.
Using a sharp knife, split each layer in half horizontally.
Spread 3 layers with the preserves.
To prepare the butter cream filling, beat butter until light and
fluffy Alternately beat in sugar, cocoa and milk. Add vanilla.
Spread 1/3 of the butter cream over each layer with apricot
preserves. Stack layers, ending with the plain layer.
To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
cream and water. Cook over low heat, stirring, until smooth. Bring
to a boil: Boil for 1 minute. Cool slightly.
Place cake on rack over wax paper. Pour glaze over the cake,
spread- ing to evenly coat. Chill 30 minutes or until set. Garnish
with whipped cream piped around the top edge and spot the chopped
pistashios around the top of the whipped cream.
This is from one of my MIL’s clippings from Women’s Day. Date unknown
Shared by Robert Rostrup
Yields
16 servings
Leave a Reply