Best Have Mercy Triple Chocolate Cake Recipes

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"HAVE MERCY!" TRIPLE CHOCOLATE CAKE



When you want a really good dessert, make this triple layer chocolate cake with rich, creamy frosting.

Provided by Fuller House

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
2 teaspoons vanilla extract
1 ½ cups milk
1 (12 ounce) package semisweet chocolate chips
½ cup butter
8 ounces sour cream
4 ½ cups sifted powdered sugar

Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
  • Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
  • Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
  • Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
  • To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Nutrition Facts : Calories 796.8 calories, Carbohydrate 120.4 g, Cholesterol 108.1 mg, Fat 33.5 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.6 g, Sodium 410.6 mg, Sugar 81.2 g

TRIPLE-CHOCOLATE CAKE



Triple-Chocolate Cake image

We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9

1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
1/4 cup white vanilla baking chips
1 teaspoon shortening

Steps:

  • Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
  • In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
  • In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg

TRIPLE CHOCOLATE CAKE



Triple Chocolate Cake image

This cake starts with a cake mix, chocolate pudding mix and chocolate chips. But it is the Amaretto that sends it over the top! A friend brings this to work for special occassions. It is absolutely my favorite!

Provided by Connie K

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 (18 1/2 ounce) box deep chocolate cake mix or 1 (18 1/2 ounce) box devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
3/4 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1/4 cup mayonnaise
4 eggs
3 tablespoons almond liqueur (Amaretto)
1 teaspoon almond extract
1 cup chocolate chips
1 cup toasted almond (optional)
1 cup powdered sugar
3 tablespoons milk
1 teaspoon almond extract

Steps:

  • Preheat oven to 350°F Grease 10-inch bundt pan and dust with cocoa.
  • Place all cake ingredients except the chocolate chips and almonds in a large bowl and beat for 2 minutes with an electric mixer on medium speed. Mix in the chocolate chips and alomnds and pour into the prepared pan. Bake for 50-55 minutes or until the cake tests done (you may need more time in your oven--I've needed as long as 75 min.). Cool on a rack for 10 minutes before removing from the pan.
  • Mix all glaze ingredients in small bowl. Let stand at room temperature until.
  • ready to glaze cake.
  • Place warm cake on a serving dish and drizzle with glaze.
  • A sprinkle of powdered sugar on the top may be another option--or you can go for broke with chocolate frosting!

Nutrition Facts : Calories 585.3, Fat 32.1, SaturatedFat 9.4, Cholesterol 94.4, Sodium 678, Carbohydrate 73.4, Fiber 2.7, Sugar 47.5, Protein 7.3

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