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Triple Chocolate Cake Recipe
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Unsweetened cocoa powder||2⁄3 Cup (10.67 tbs)|
|Baking soda||2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Light ganache filling||1 Cup (16 tbs)|
|Dark chocolate glaze||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6066 Calories from Fat 2544
% Daily Value*
Total Fat 292 g448.6%
Saturated Fat 155 g774.8%
Trans Fat 10.2 g
Cholesterol 664 mg
Sodium 4670.4 mg194.6%
Total Carbohydrates 895 g298.2%
Dietary Fiber 62 g248.1%
Sugars 570.8 g
Protein 80 g160.4%
Vitamin A 109.1% Vitamin C 2.6%
Calcium 52.2% Iron 213.7%
*Based on a 2000 Calorie diet
Grease and flour two 9-inch round cake pans.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
Beat in egg and vanilla until blended.
Combine flour, cocoa, baking soda and salt in medium bowl.
Add flour mixture to butter mixture, alternately with buttermilk and sour cream, beginning and ending with flour mixture.
Beat well after each addition.
Divide evenly between prepared pans.
Bake 30 to 35 minutes or until wooden toothpick inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans to wire racks; cool completely.
Meanwhile, prepare Light Ganache Filling.
Place one cake layer on serving plate.
Spread with Light Ganache Filling.
Top with second cake layer.
Prepare Dark Chocolate Glaze.
Pour over top of cake.
Immediately spread glaze over side and top with spatula until smooth.
Refrigerate cake at least 30 minutes to set glaze.
Garnish as desired.
Store tightly covered at room temperature.