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Triple Chocolate Cake

180M
8

Here is the recipe if amazing Triple chocolate cake. Lately it has become very popular, so many people want to know the secret of its popularity. Today we`ll learn to cook this magical cake together. You`ll love this gorgeous dessert for its velvet texture, chocolate topping and amazing berry wreath.

If you`ve tried to cook chocolate cakes, you know that it`s quite difficult. However, if you follow the instruction, you`ll be surprised with the result. Here are several recommendations for you.

  •  It`s very important to choose qualitative chocolate. I prefer to use Ghirardelli. It has nice taste and I`m always satisfied with the result. You may also use Milka or Ritter Sport. As for the cream, it should be very qualitative as well. Use cream with 30-33% fat content.
  •         For cooking tender mousse you`ll need to use liquor. Do not exclude it as alcohol drink gives this dish special fragrant and flavor. You may replace expensive drink with cheaper one if you need.
  •         I prefer to use 9 inches baking pan. In this case, your cake will be high enough even if you cut the edges.
  •         Bake sponge cake beforehand as the process of cooking this cake will take much time. One more plus is that if you leave it in the fridge for the whole night, it will be easier for you to cut it and cover with the mousse.
Ingredients for
servings
сals/100 gr
Dark chocolate
1 bar
499 cals
Warm butter
0.3 cup
240 cals
Sugar
0.25 cup
370 cals
Eggs
4 pcs
70 cals
Sugar
0.5 cup
370 cals
Vanilla sugar (or vanilla extract)
1 tbsp
11 cals
Flour
0.75 cup
330 cals
Baking powder
1 pack
11 cals
Liquor
40 ml
235 cals
Cream or milk
100 ml
220 cals
Gelatin (for example Knox)
1 pack
Milk
60 ml
130 cals
Liquor
40 ml
235 cals
Dark chocolate
2 bars
499 cals
Butter
2 tbsp
240 cals
Cream with 33% fat content
300 ml
220 cals
Gelatin
1 pack
11 cals
Milk
60 ml
130 cals
Liquor
40 ml
235 cals
Milk chocolate
2 bars
130 cals
Butter
2 tbsp
240 cals
Cream (with 33% fat content)
300 ml
220 cals
Gelatin
1 pack
11 cals
Milk
60 ml
130 cals
Liquor
40 ml
235 cals
White chocolate
2 bars
499 cals
Butter
2 tbsp
240 cals
Cream (with 33% fat content)
300 ml
220 cals
Dark chocolate
1 bar
499 cals
Total calories in the prepared dish
6480 cals
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Instructions:
  1. We`ll start with cooking chocolate layer. I recommend you to use big form and cut the edges of the pastry when it’s ready. The thing is that the edges are dryer than the middle of the cake. Therefore, not to spoil the tender taste of the cake you need to cut them off.
  2. Melt chocolate on the water bath. Put the pan with water on the fire and boil it. Slow down the fire and put the bowl with the chocolate on the top of your pan. Slowly stir chocolate mass while it`s melting. Then take it off the fire and leave it to cool down.
  3. Meanwhile, whip 0.3 cup of butter with sugar well.
  4. Add melted chocolate into the bowl with butter and mix everything once again.
  5. Separate yolks and whites. Add 4 yolks into the bowl with chocolate.
  6. Don`t forget to add vanilla sugar and whip this mass for it to be smooth and yummy.
  7. Take a small bowl and mix flour with baking sugar in it. Sieve everything through the sieve. Add these dry ingredients into the bowl with chocolate mass. Then whip 4 whites with 0.5 cup of sugar.
  8. Add whipped whites to the chocolate mass and mix everything using spatula. This will help you to keep this mass soft and tender. If there are small lumps, do not worry.
  9. Preheat the oven to 320 F. Cover baking form with butter and dust it with the thin layer of flour. Put the dough into it. Bake your chocolate cake for 25-35 minutes. Do not open the door of the oven while cooking. Check whether the cake is ready, using the toothpick. If it`s dry, your sponge cake is ready. Take it out of the oven and leave to cool down. Ideally, cover it with the towel and leave for the whole night in the fridge. If you cannot do it, put the cake into the freezer for 20 minutes.
  10. When you`re ready to get down to cooking your big triple cake, take this layer out of the form and make it perfect. Crumbs and leftovers may be used for cooking another dessert.
  11. Cover baking form with plastic wrap. I also recommend you to cover the edges with non-sticky acetate film. Now put the cake inside and soak it with the liquor mixed with cream or milk. When you`re done. Put it into the freezer.
  12. Now you need to cook dark chocolate mousse. Add gelatin into the bowl with water and leave it for several minutes. Then put the bowl on the water bath. Heat it stirring constantly. When it melts, add the liquor and mix your liquid. Turn off the fire.
  13. Melt chocolate and butter on the water bath. Water should not boil.
  14. Mix melted chocolate with warm gelatin mass. Leave it to cool down. You`ll have several minutes for cooking the cream.
  15. Pour 300 ml. of cold cream into the bowl and whip everything using mixer.
  16. Combine whipped cream with chocolate mass, using spatula.
  17. Pour this dough into the baking form and put it into the fridge.
  18. Cook milk chocolate sauce. Mix gelatin with milk, wait for several minutes and preheat it on the water bath. Add the liquor.
  19. Break chocolate bars into pieces and melt them together with butter on the water bath.
  20. Mix gelatin mass with the chocolate.
  21. Whip cream and slowly combine it with chocolate mass.
  22. Pour this white mousse on the top of the dark chocolate layer. Put the worm into the fridge again.
  23. Finally, you need to cook white chocolate mousse. Melt gelatin, combine it with melted white chocolate and butter.
  24. Whip cream and add warm mixture of white chocolate and butter.
  25. Pour this layer on the top of the previous one. Put this huge cake into the fridge for the whole night if you have enough time.
  26. To decorate the cake we need to cook delicious topping. Break chocolate bar into pieces, melt it on the water bath with butter. Mix this mass carefully.
  27. Take the cake out of the form and get rid of the plastic wrap. Pour chocolate topping into the pastry bag and cover the top of the cake.
  28. Decorate this dessert with berries.

Now you`re done. This gorgeous dessert is definitely worth your efforts!

Author:
Andrew-Tasty
My name is Andrew. I am the chef of the site " Very Tasty». This is a real creative kitchen! A team of talented chefs and creative editors, each of whom is a specialist in their field, united by a common idea: to help people and teach them how to cook delicious food. We create recipes that are really worth sharing and cooking.
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