Decadent Triple-Layer Chocolate Cake
Indulge in a rich and velvety chocolate experience with this Decadent Triple-Layer Chocolate Cake, crafted by the talented Janice Kollar. Renowned as the winner of the Ultimate Recipe Showdown on Food Network, this cake features three sumptuous layers of moist chocolate cake, each infused with a luxurious cocoa flavor and layered with an irresistible creamy chocolate frosting. The cake is perfect for celebrations, gatherings, or just a personal treat, and it guarantees to impress everyone with its breathtaking appearance and divine taste. Whether served on special occasions or enjoyed as an everyday dessert, this cake is sure to create lasting memories and delight the palate.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Water
2 cups (Boil and then cool)
Cocoa powder
1 cup (Use high-quality cocoa (recommended: Valrhona))
Unsalted butter
8 ounces (Cold, for batter; 11 tablespoons, at room temperature for frosting)
Sugar
2 1/2 cups (Granulated sugar)
Eggs
4 large (Room temperature)
Vanilla extract
2 teaspoons (Pure vanilla (recommended: Neilsen-Massey))
Unbleached all-purpose flour
2 3/4 cups (Recommended: Heckers)
Baking soda
2 teaspoons
Baking powder
1/2 teaspoon
Salt
1/2 teaspoon (Plus an additional 1/4 teaspoon for frosting)
Semi-sweet chocolate chips
2 1/4 cups (Recommended: Ghirardelli, for melting)
Confectioners' sugar
3 cups (For frosting)
Additional cocoa powder
1/4 cup + 2 tablespoons (For frosting)
Cream cheese
8 ounces (Room temperature)
Sour cream
1 1/3 cups (Room temperature)
Instructions
1
Preheat your oven to 350 degrees F and position the rack in the center. Prepare two 8-inch round cake pans by buttering them, lining the bottoms with parchment paper, buttering the parchment, and dusting the pans with flour. Set aside.
2
In a small saucepan, bring 2 cups of water to a boil. Remove from heat and whisk in 1 cup of cocoa powder until smooth. Allow the mixture to cool to room temperature.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine 8 ounces of cold unsalted butter, 2 1/2 cups of sugar, 4 large eggs, and 2 teaspoons of pure vanilla extract. Beat on low speed to combine, then increase to medium-high speed and beat for 8 to 10 minutes until the mixture is light and fluffy and the butter is fully incorporated.
4
In a separate medium bowl, sift together 2 3/4 cups of unbleached all-purpose flour, 2 teaspoons of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
5
With the mixer on low speed, gradually add the flour mixture and the cooled cocoa liquid to the butter mixture in alternating batches, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
6
Evenly divide the batter between the prepared cake pans. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7
While the cakes are cooling, prepare the frosting. Melt 2 1/4 cups of semi-sweet chocolate chips in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until fully melted. Remove from heat and set aside to cool.
8
In a medium bowl, sift together 3 cups of confectioners' sugar, 1/4 cup of cocoa powder, and 1/4 teaspoon of salt. Set aside.
9
In the mixing bowl of a stand mixer, combine 11 tablespoons of room temperature unsalted butter and 8 ounces of room temperature cream cheese. Beat together on medium speed until light and fluffy.
10
On low speed, slowly add the sifted confectioners' sugar mixture to the butter-cream cheese mixture until well combined. Then, add the melted chocolate, 1 1/3 cups of room temperature sour cream, and 1 teaspoon of vanilla extract, mixing until fully incorporated. Use the frosting immediately for best results.
11
To assemble the cake, level each cake layer if necessary. Split the first layer in half horizontally and place the bottom half on a cake plate. Spread 1 cup of frosting evenly over the first layer, then add the second layer on top. Repeat the process by splitting the second layer and adding frosting. For the top layer, invert it so the cut side is facing down against the frosting. Use the remaining frosting to cover the top and sides of the cake, creating lovely swirls as you go. Enjoy your masterpiece!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Triple-Layer Chocolate Cake?
It is a rich and velvety chocolate cake featuring three moist layers infused with luxury cocoa and layered with a creamy chocolate frosting.
Who is the creator of this recipe?
This recipe was crafted by Janice Kollar, the winner of the Ultimate Recipe Showdown on Food Network.
What oven temperature is required for baking?
Preheat your oven to 350 degrees F and position the rack in the center.
What size cake pans should I use?
You should use two 8-inch round cake pans for this recipe.
How should the cake pans be prepared?
Butter the pans, line the bottoms with parchment paper, butter the parchment, and dust the pans with flour.
What brand of cocoa powder is recommended?
The recipe recommends high-quality cocoa powder, specifically Valrhona.
How is the cocoa liquid prepared?
Bring 2 cups of water to a boil, remove from heat, whisk in 1 cup of cocoa powder until smooth, and cool to room temperature.
How long should I beat the butter and sugar mixture?
Beat the mixture on medium-high speed for 8 to 10 minutes until light, fluffy, and fully incorporated.
Should the butter be cold or room temperature for the batter?
For the cake batter, the 8 ounces of unsalted butter should be cold.
What brand of vanilla extract is suggested?
The recipe suggests using pure vanilla extract, specifically Neilsen-Massey.
What type of flour is recommended for this cake?
Unbleached all-purpose flour is recommended, specifically the Heckers brand.
How do I combine the dry and wet ingredients in the batter?
Gradually add the flour mixture and cooled cocoa liquid to the butter mixture in alternating batches, starting and ending with flour.
What is the total baking time for the cake layers?
Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
How long should the cakes cool in the pans?
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
What kind of chocolate is used in the frosting?
The frosting uses 2 1/4 cups of semi-sweet chocolate chips, with Ghirardelli being the recommended brand.
How do I melt the chocolate chips for the frosting?
Melt them in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally.
Does the frosting contain cream cheese?
Yes, the frosting includes 8 ounces of room temperature cream cheese.
What should the temperature of the butter be for the frosting?
The 11 tablespoons of unsalted butter used in the frosting should be at room temperature.
What other dairy ingredient is in the frosting besides butter and cream cheese?
The frosting also contains 1 1/3 cups of room temperature sour cream.
How do I assemble the three layers from two cake pans?
Each of the two cake layers is split horizontally to create multiple layers for assembly.
How much frosting should I spread between the layers?
Spread approximately 1 cup of frosting evenly over each internal layer.
How should the top layer be positioned during assembly?
Invert the top layer so the cut side is facing down against the frosting for a smoother finish.
What is the final step for frosting the cake?
Use the remaining frosting to cover the top and sides, creating decorative swirls.
How many eggs are required for the recipe?
The recipe calls for 4 large eggs at room temperature.
How much sugar is used in the cake batter?
The batter requires 2 1/2 cups of granulated sugar.
What leavening agents are used?
The cake uses 2 teaspoons of baking soda and 1/2 teaspoon of baking powder.
How much salt is included in total?
There is 1/2 teaspoon of salt in the batter and an additional 1/4 teaspoon in the frosting.
How much confectioners' sugar is needed for the frosting?
You will need 3 cups of sifted confectioners' sugar.
Can I use the frosting later after making it?
The instructions recommend using the frosting immediately for the best results.
Is this cake suitable for celebrations?
Yes, it is perfect for celebrations, gatherings, or as a special personal treat guaranteed to impress.