Best Triple Chocolate Chip Cake Recipes

Triple Chocolate Chip Kahlua Cake image

Provided by Nor Mac

Time 1h5m

Number Of Ingredients 19

1 c flour
1 c sugar plus 2 tablespoons
1/2 tsp baking soda
1/2 tsp salt
1/2 c unsweetened cocoa powder
1 Tbsp instant coffee optional
6 Tbsp really soft butter
2 eggs
2 Tbsp vegetable or canola oil
1 tsp vanilla extract
4 Tbsp water
1/4 c kahlua or strong coffee
1/2 c chocolate chips
ICING
1 c semi sweet chocolate chips or dark choc. chips
2/3 c heavy cream
dash of salt
1/4 c chopped nuts, or white chocolate (optional)
1 tsp kahlua

Steps:

1. Heat oven to 325 degree's. Postion oven rack to 3rd lower rack from bottom of oven. Grease and flour 9 inch spring form pan.
2. In a large bowl. Mix together cocoa, salt, baking soda, sugar, coffee, and flour, until well blended.
3. Add the oil, butter, and eggs. Mix together on low speed.
4. Add 2 TB water. Mix on low. Add 2 more TB water. and mix on medium well. Add the 1/4 c Kahlua,, and mix well.
5. Fold in chocolate chips until combined.
6. Spoon batter evenly in to pan. Smooth it until even with a spoon. Place in oven. Set timer to 40 minutes. Do not check on cake until 40 minutes has passed. Bake more until pick is inserted near center of cake is clean. If you poke at it to much. Cake could fall. Total bake time 40-60 minutes. Cool 20 minutes before inverting on to rack, or remove spring form. and cool.
7. Icing: Place the chocolate chips in a bowl. Bring the cream and salt to a simmer. Pour the cream over the chocolate. Wait a minute to soften the chocolate, and then stir until the chocolate is melted and the mixture is smooth. Stir in Kahlua. Cool to thicken.
8. Pour over and spread on cake. Garnish with nuts, or white chocolate. Let icing set up before serving. Microwave to warm. Serve with Vanilla ice cream for a delicious chocolatey dessert. It is delicious this way. Melted triple chocolate with ice cream.

TRIPLE CHOCOLATE CHIP CAKE image

Yield serves 8

Number Of Ingredients 10

1 cup semi-sweet chocolate chips
1 cup mixed white, milk, and bittersweet chips -- your choice!
2 1-cup measures dark brown sugar, packed
3 eggs, separated
1 cup milk
1 tsp vanilla
1/4 lb butter
2 cups sifted cake flour
1 tsp baking soda
1 Tblsp water

Steps:

Preheat oven to 350 and butter an angelfood cake pan. Melt in a double boiler 8 oz semisweet chocolate chips with 1 cup brown sugar, 1 beaten egg yolk, and 1/2 cup milk, and heat until custardy (coats a spoon). Add 1 tsp vanilla and leave to cool. Cream butter with remaining 1 cup brown sugar. Beat in remaining 2 egg yolks. Add flour with remaining 1/2 cup milk alternately (a third of the flour, half the milk, another third of flour, remaining milk, remaining flour) and beat until smooth. In a cup, mix the soda and water, and add to the chocolate custard. Then add the custard into the flour mix. Beat egg whites stiff and fold in gently. Pour into pan, sprinkling half the mixed chips at the bottom and half in the middle. Bake at 350 about 55 minutes or until it springs back and slighly pulls away from the edge. N.B.: testing with a toothpick will not work, as the chocolate chips in the batter turn to molten heaven and will coat the toothpick!