The Best Triple Chocolate Cake Recipe Ever /

For Made The Best Triple Chocolate Cake Recipe Ever  We Need :


4 ounces [110 g] of white chocolate, chopped into large pieces

One cup [240 ML] thick cream

1 egg white

1 spoon of sugar


340 g (12 oz) of bittersweet or semi-sweet chocolate, chopped into large pieces

1/2 cup [115 g] unsalted butter at area temperature

2 tablespoons On the table of light corn syrup.

1/4 cup [60 ml] of one and a half, at room temperature

1/2 cup [120 ML] of sour cream at room temperature


21/4 cups [280 g] of all-purpose flour

One cup [100 g] of cocoa powder without sugar

21/4 c. Sodium bicarbonate

11/4 c. baking powder

1 C. Salt tea

1/2 c. Ground cinnamon

(70 g) chocolate without sugar, chopped into large pieces

1 cup [240 ml] of milk

11/4 cups [300 ml] of hot and strongly prepared coffee

2 eggs

1 cup [225 g] mayonnaise

11/2 c. Vanilla extract

21/4 cups [450 g] of sugar

INTO MAKE THE WHITE CHOCOLATE FOAM : Melt the white chocolate with 1/4 cup (60 ml) of cream in a water bath or in a small heat resistant bowl and place it in a pan with very hot water. Beat until smooth. Remove from heat and let the white chocolate cream cool to room temperature.

In a large bowl, beat remaining cream (3/4 cup) until soft peaks form. In a clean container, whisk the egg white with the sugar until fairly firm peaks form.

Add the whipped egg white with the white chocolate cream, then add the whipped cream until smooth. Err on the supervising side. Cover the foam and refrigerate while preparing the glaze and cake.

TO MAKE ICE CREAM WITH CHOCOLATE: Melt chocolate with butter and corn syrup in a bain-marie container or a small heatproof bowl, placed over a saucepan with water. Problems over low heat Remove from heat and beat until smooth.

Add half and half of the sour cream while beating. Cover the bowl and leave it at room temperature while preparing the cake.

FOR MAKE A CAKE : Preheat the oven to 180 ° C [350 ° F]. Butter the bottom and sides of three 9 “[23 cm] round cake pans, cover the bottom of each tray with a sheet of parchment paper and butter the paper.

Sift flour, cocoa powder, baking soda, yeast, salt, and cinnamon. Put the dry ingredients aside.

Put the chocolate in a large enough container and heat resistant. In a small saucepan, simmer the milk. flood the hot coffee and milk over the chocolate. Let stand for a minute, then beat until smooth. Let the mocha liquid cool a little.

In the bowl of an electric mixer, beat the eggs, mayonnaise, and vanilla until smooth. Slowly add the sugar. Add the dry ingredients and the mocha liquid alternately, two or three times, beating until the mixture is smooth and well mixed after each addition. Divide the dough into the three prepared cake molds.

Bake for 25 to 28 minutes or until a cake tester or a wooden toothpick inserted in the center comes out almost clean. Let the cakes cool in their molds on a shelf for 10 to 15 minutes.

Unmold in the baskets; Remove the papers carefully and allow them to cool completely at least 1 hour. (The layers can be cooked a day before, wrap well and refrigerate).

Place a layer of cake, flat side up, on a shelf for cakes or on a serving plate. Cover the top evenly with half the foam, leaving a margin of 1/4 “[6 mm] around the edge, repeat with the second layer and the rest of the foam, place the third layer on top and pour half of the Frosting on the stuffed cake Spread on the sides and top Do not worry if part of the cake comes in.

This first glaze serves to seal the crumbs, which is why professionals call it a “crumb layer”. Refrigerate, uncovered, for at least 30 minutes to harden the icing, cover the remaining icing and set aside at room temperature.

Glaze the top and sides of the cake with the rest of the cherry, which should have the consistency of mayonnaise. If the glaze has become too soft, cool briefly; If it is too firm, place in the microwave at full power for only 2 or 3 seconds, then mix to mix. Use an off-center blade knife or the back of a spoon to decoratively mix the frost around the cake. Cut and serve.


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