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Triple Chocolate Cake

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Submitted by muse2r

YIELD

1 cake

PREP

15 min

COOK

35 min

READY

80 min

Ingredients

Cake
2 ½ 591
CUPS ML CAKE FLOUR
1 5
TEASPOON ML BAKING SODA
1 237
CUP ML BUTTER
3 3
LARGE LARGE EGGS
1 ⅓ 315
CUPS ML WATER
79
CUP ML COCOA POWDER
unsweetened
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
Filling
10/12 24.1
Chocolate butter cream
¼ 59
CUP ML BUTTER
softened
¼ 59
CUP ML COCOA POWDER
sifted
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML POWDERED SUGAR
sifted
¼ 59
CUP ML MILK
Glaze
1 237
CUP ML SUGAR
¼ 59
½ 118
CUP ML COCOA POWDER
¼ 59
CUP ML WATER

Directions

Preheat oven to 350℉ (180℃).

Grease and flour two 9 inch 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 to 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 ⅓ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 525g (18.5 oz)
Amount per Serving
Calories 1679 38% from fat
 % Daily Value *
Total Fat 71g 109%
Saturated Fat 43g 216%
Trans Fat 0g
Cholesterol 333mg 111%
Sodium 918mg 38%
Total Carbohydrate 87g 87%
Dietary Fiber 9g 37%
Sugars g
Protein 36g
Vitamin A 44% Vitamin C 1%
Calcium 11% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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