Triple Chocolate Cake
If you’re looking for a decadent dessert to make, look no further. This Triple Chocolate Cake is the ultimate treat for a chocolate-lover. The moist rich cake studded with chocolate chunks and enrobed in chocolate ganache, this is a treat you’ll not soon forget.
I wouldn’t consider myself a HUGE chocoholic but there are times when I definitely crave the dark stuff. When those times hit, I want chocolate, like serious CHOCOLATE. I like my chocolate rich and dark. So when I was looking through a local cookbook the other day and found a recipe for “Really Good Chocolate Cake,” it stirred up that desire for chocolate. This recipe is a combination of several different recipes I found and it makes one tasty treat.
The cake is made with Golden Barrel Coconut Oil to keep it moist and delicious. And like I said before, there’s even chocolate chunks in the cake. But the real star of the show (for me) is the chocolate ganache on top. I was teaching Finn, my youngest son, how to make ganache. It’s really simple and fun! You simply chop up some chocolate (I used a 59% cacao bar), and put it in a bowl. Then heat up your heavy whipping cream until right before it begins to boil, pour it over the chocolate then let it sit for about 10 minutes. Then take a whisk and stir everything until it’s combined. It’ll be nice and shiny and you’ll want to pour it on everything in sight. After it cools, it hardens slightly and has the texture of fudge. It’s amazing.
This is one cake recipe that needs to be in your baking arsenal. It’ll put a fudgey-toothed smile on anyone’s face. 🙂
- 1 cup Golden Barrel organic cane sugar
- 1 cup Golden Barrel Brown Sugar
- 1 cup Golden Barrel coconut oil, in a soft-solid state
- 1 1/2 tsp vanilla extract
- 3 eggs
- 2 1/2 cups cake flour*
- 1 cup baking cocoa, sifted
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup instant chocolate pudding mix (small box)
- 2 1/4 cups buttermilk
- 1 cup chocolate chips or chunks
- Preheat oven to 350 degrees. Grease a bundt pan with coconut oil and dust with cocoa powder. Set aside. In a large bowl, mix together flour, cocoa, soda, salt, and pudding mix. Set aside.
- In the bowl of a stand mixer, beat together coconut oil and sugars until light and creamed. Beat in eggs and vanilla for 2 minutes, scraping down bowl as needed.
- Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients. Stir in chocolate chips. Pour batter evenly into greased pan and spread evenly.
- Bake in oven at 350 degrees for 30 min. Then lower temperature to 325 and continue to bake for an additional 30-40 minutes until toothpick inserted in middle comes out mostly clean. Cool for 5 minutes in pan before inverting onto wire rack to cool completely.
- Chop up chocolate bar into chunks (or use chocolate chips) and set in a bowl. Pour heavy whipping cream into a saucepan and heat on medium-high until heated but not boiling. Pour cream on top of chocolate and let set for 10 minutes. Resist the urge to stir at this point! After 10 minutes, whisk together the chocolate and cream until smooth and shiny. Let set for a couple minutes before pouring on top of cooled cake. (Make sure your cake is on a cake plate.) Let ganache cool until slightly hardened. Store in airtight container.
*Cake flour can be made by measuring out your flour; for every cup of flour, take out 2 tablespoons of flour. Add 2 tablespoons of corn starch instead. Mix together to combine.
**To make your own buttermilk, measure out a scant cup of milk and add 1 tablespoon of lemon juice or vinegar (this recipe calls for 2 1/4 cups, so measure accordingly). Let stand 5-10 minutes.
I love chocolate cake, this looks so decadent.
Those close-ups of the ganache have got me drooling! YUM!