Best Triple Chocolate Layer Cake Recipes

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• In a small saucepan, combine the milk, sugar and salt.
• Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
• Remove the pan from the heat.
• With the motor of the food processor running, pour the hot milk through the feed tube.
• Process for 10 to 20 seconds, until the chocolate is completely melted.
• Using a spatula, scrape down the side of the work bowl.
• Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
• Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
• In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
• Do not overwhip the cream.
• Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
• Fold in the remaining whipped cream.
• Do not overfold the mousse or the texture will be grainy.
• Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
• Make the cake: Grease three 10-inch round cake pans.
• Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
• Grease the pan well and then flour, tapping out the excess.
• Set aside.
• Place the oven racks two shelves apart.
• Preheat the over to 350 degrees F.
• Sift together the flour, baking soda and salt.
• Set aside.
• Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
• Remove from the top of the double boiler and cool slightly.
• Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
• Add the vanilla.
• Add the eggs one by one, mixing on medium speed until blended.
• Using a rubber spatula, scrape down the sides of the bowl.
• With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
• When blended, add the remaining buttermilk and the chocolate mixture.
• Mix until blended then add the remaining dry ingredients.
• Mix on medium speed just until blended and the flour lumps disappear.
• Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
• Bake for 28 to 32 minutes, or until a toothpick comes out clean.
• Remove the pans from the oven and place on wire cooling racks.
• Cool for 15 minutes and invert.
• Peel off the waxed paper and cool completely.
• Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
• Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
• Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
• There should be slightly less than one-half inch of mousse on top of the cake.
• Place the second cake layer on top and repeat the mousse layer.
• Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
• Place the cake in the freezer for a minimum of four hours.
• Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Place in a large bowl.
• In a medium pan, scald the heavy cream and pour over the chocolate.
• Using a metal whisk, gently stir until smooth and melted.
• Continue stirring until the ganache is room temperature or just slightly warmer.
• Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
• Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
• When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
• Use the spatula to spread the ganache evenly over the sides of the cake.
• When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
• Refrigerate until ready to serve.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

ONE-BOWL DOUBLE CHOCOLATE TRIPLE LAYER CAKE WITH BERRIES

Steps:

• Preheat oven to 350°F.
• Butter and line three 9 inch cake pans with parchment paper, or instead of lining use non stick cake pans and just butter well.
• Combine the flour, cocoa, brown sugar, granulated sugar, baking soda and salt in a large mixing bowl; blend well, add the butter with the mixer on low, blend until crumbly.
• Stir the milk with the lemon juice.
• Add half the milk mixture, blending on low speed for 1 minute, increase the speed to medium. Beat in the remaining milk mixture, eggs, and vanilla until batter is smooth, scraping the sides of the bowl as needed.
• Divide the batter evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted into the centre of one layer comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely.
• Frosting:.
• In a clean bowl, beat the butter until creamy, beat in the eggs and vanilla until light; sift icing sugar with the cocoa; add the icing sugar mixture and beat until fluffy. Frost between the layers, adding a few berries on top of the frosting on each layer. Frost the sides and the top of the cake. In another bowl combine the frozen berries and the berry sugar, mix to coat.
• Place half a dozen berries in the middle top of the cake on top of the frosting.
• Serve the rest of the berries beside each slice of the cake.

TRIPLE-CHOCOLATE LAYER CAKE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of and with parchment paper. Stir buttermilk, espresso power and vanilla in small bowl until powder dissolves.
• Sift sugar and next 5 ingredients into large bowl. Add eggs and butter; beat until mixture is thick and smooth, about 1 1/2 minutes. Add buttermilk mixture; beat until light and fluffy,about 1 1/2 minutes linger. Divide batter among pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 5 minutes. Turn cake out onto racks. Peel off parchment; cool completely.
• Make fillings and frosting:
• Place white chocolate and milk chocolate in separate medium bowls. Bring 1 cup cream to boil in heavy medium saucepan. Pour 3 tablespoons hot cream into white chocolate and 3 tablespoons hot cream into milk chocolate. Add bittersweet chocolate to remaining cream in saucepan; stir until smooth. Stir white chocolate and milk chocolate fillings until smooth; chill until cold but not firm, about 15 minutes. Set aside bittersweet chocolate frosting.
• Place 1 cake layer on platter. Using handheld mixer, beat white chocolate filling until slightly stiff. Spread over cake layer. Top with second cake layer. Add remaining 1 tablespoon cream to milk chocolate filling and beat until smooth. Spread over second cake layer. Top with third cake layer. Chill cake until bittersweet chocolate frosting is firm enough to spread, about 30 minutes.
• Stir frosting until smooth. Spread very thin layer over top and sides of cake to smooth surface and anchor crumbs. Chill 30 minutes. Spread remaining frosting decoratively over cake. (Can be made 1 day ahead. Cover with cake dome and chill.)
• Garnish cake with chocolate shavings, if desired,and serve.

TRIPLE CHOCOLATE MOUSSE CAKE | CHOCOLATE MOUSSE LAYER CAKE RECIPE

Steps:

• TO MAKE THE CAKE AND FUDGE LAYER:
• Preheat oven to 350°F (176°C) and prepare an 8 inch cake pan with parchment paper in the bottom and grease the sides.
• . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
• . Add sour cream and vanilla extract mix until well combined.
• . Add egg whites one at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Combine dry ingredients in a separate bowl, then combine milk and water in a small measuring cup.
• . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
• . Spread the batter evenly into the prepared pan and bake for 19-21 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
• . Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely.
• . One the cake is cooled, prepare the cake pan for layering. To set up your cake pan, line an 8×3 inch springform pan with parchment paper that goes about 2 inches above the top edge of the pan. A springform pan is best so that you can easily remove the cake once it's been assembled. If you only have a regular 8×3 inch cake pan, line the cake pan with plastic wrap (which can later be used to lift your cake out of the pan once it's assembled), then add the parchment paper. You can also place a cardboard cake circle in the bottom of the pan, on top of the clear wrap. In lou of using a cake pan to build the cake, you could also use cake collars. 10. Cut the
• dome off of the cake, then place it in your pan or cake collar. 11. To make
• the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium heat-proof bowl. 12. Heat th
• heavy whipping cream until it just starts to boil, then pour it over the chocolate chips. Cover the bowl with clear wrap and allow to sit for 3-5 minutes, then whisk until smooth. 13. Pour th
• chocolate on top of the cake and spread into an even layer. Place the cake in the fridge while the ganache firms, about 1 hour. TO MAKE THE CHOCOLATE MOUSSE:
• uction-step-15″>1. Combine egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler. If you don't have a double boiler, you can use a mixing bowl set over a pot with simmering water in it. I use my mixer bowl. Do not let the water boil, or it will be too hot. To ensure that the steam cooking the eggs doesn't get too hot, occasionally lift the bowl to release the steam. 2. Cook mixture
• whisking constantly. The mixture will thin out at first, then begin to thicken. The egg mixture will be ready when is has thickened, lightened in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). Do not boil. When done, remove egg mixture from heat and set aside. 3. Place the choc
• late chips for mousse in a medium sized bowl and melt in the microwave in intervals of about 10-15 seconds, stirring well between each interval, until smooth. You could also melt them in a double boiler, if you prefer. 4. Vigorously whi
• k the egg mixture into the melted chocolate until smooth. Set aside to cool to about room temperature. 5. In another bow
• , whip remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form. 6. Fold about a ¼
• cup of the whipped cream into the chocolate mixture until , then fold about a 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream. 7. Spread the choc
• late mousse into an even layer on top of the chocolate fudge. Refrigerate for about an hour. TO MAKE THE WHITE CHOCOLATE MOUSSE:
• step-22″>1. In a small bowl, sprinkle the powdered gelatin over the water, making sure the powder is all touching water. Let stand for about 5 minutes. 2. Place the white
• chocolate chips in a medium glass bowl. Microwave 1/2 cup (120ml) of heavy cream in a medium measuring cup until it comes to a boil. 3. Add the gelatin
• mixture to the hot heavy cream mixture and whisk until the gelatin is dissolved. 4. Pour the hot cr
• am over the white chocolate chips and let stand, covered, for 3-5 minutes. Whisk the white chocolate mixture until the chocolate is melted and the mixture is smooth. If it doesn't completely melt, microwave in 10-15 second intervals, whisking well between each, until smooth. Set aside to cool to about room temperature. 5. Whip remaining 1
• /4 cups (300ml) heavy cream and powdered sugar at high speed with a mixer until stiff peaks form. 6. Gently fold about
• a third of the cooled white chocolate mixture into the whipped cream until combined. Add the second third of the cooled white chocolate and gently fold into the whipped cream. Add the remaining white chocolate and fold together until completely combined. 7. Spread the white
• hocolate mousse into an even layer on top of the chocolate mousse. Refrigerate until completely firm, at least 3-4 hours. TO FINISH OFF THE CAKE:
• ep-29″>1. Once firm, remove the cake from the pan or remove the cake collar from the sides. If needed, smooth the sides of the cake using an offset spatula, and place cake on a serving plate. 2. Finish off the ca
• e with chocolate curls and a sprinkle of cocoa powder. Keep cake refrigerated until ready to serve.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE AMERICA'S TEST KITCHEN RECIPE - (3.8/5)

Steps:

• To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. (I lined the bottom of the pan with a parchment round for easy removal later.) Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.) To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer. To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours. (Note: Do NOT cover your pan with plastic wrap unless you are completely sure you can do so without it touching the top of your cake during placement or removal. If it does touch the cake, it will smudge the perfectly pristine top, forcing you to make an excessive amount of chocolate curls. I speak from experience.)

GLUTEN-FREE INSIDE-OUT TRIPLE LAYER GERMAN CHOCOLATE CAKE

Steps:

• Make cake layers: Whisk together almond flour and cocoa power. Beat egg yolks in electric mixer with whisk at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed and beat in all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed and gradually add almond flour and cocoa mixture. Set aside. Clean and dry bow, beat egg whites with whisk attachment on moderate speed until very foamy, about 1 minute. Add cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown, 20 to 25 minutes. Make filling: Reduce oven temperature to 325°F. Spread coconut in baking pan and pecans in another. Bake pecans in upper oven rack and coconut in lower rack, stirring occasionally, until golden, 12 to 18 minutes. Set aside. Increase oven temperature to 425°F. Pour condensed milk into a glass plate. Cover tightly with foil. Bake milk in a water bath in middle of oven for one and a half to two hours. Combine coconut, pecans, and vanilla and keep warm, covered with foil. Make glaze while milk is baking: Melt butter in a 3-quart saucepan. Remove from heat. Add chocolate and corn syrup. Stir until chocolate is melted. Chill 1 cup glaze until spreadable; keep remainder at room temperature. Assemble cake: Put 1 cake layer on a dish with sides wider than cake. Spread one half of filling on 1st cake layer. Place second layer of cake and repeat. Place remaining cake layer and spread chilled glaze evenly on side of cake. Spread glaze at room temperatures evenly over top of cake, making sure it coats sides. Chill cake until firm, about 1 hour.

V'S CHOCOLATE COMA CAKE (TRIPLE LAYER)

Steps:

• Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture.
• In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.
• Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans.
• Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
• Chocolate Frosting:.
• Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency.
• Cake Assembly:.
• To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
• TIPS:.
• Making a crumb coat of frosting-a thin layer that binds the dark crumbs to the cake so they don't show up in the final outer frosting layer-is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you "mask" your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.

TRIPLE-LAYER CHOCOLATE MACAROON CAKE

Steps:

• Preheat the oven to 350°. Spray an 11-by-17-inch jelly-roll pan with vegetable oil spray and line the bottom with parchment paper; spray the paper
• In a small saucepan, bring the cream to a boil. Remove from the heat, add the chocolates and let stand for 5 minutes, then whisk until smooth. Pour 1 cup of the chocolate ganache into a measuring cup and set aside at room temperature; scrape the rest into a bowl. Cover the bowl with plastic wrap and refrigerate the ganache until firm, at least 3 hours.
• In a medium saucepan, bring 1 inch of water to a bare simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch. Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in 3 2/3 cups of the coconut. Spread the batter in the prepared pan in an even layer. Bake for about 25 minutes, or until golden and firm. Let the cake cool for 15 minutes.
• Run a knife around the edge of the cake; invert it onto a baking sheet and peel off the parchment. Slide the cake onto a work surface. Using a serrated knife, trim the edges and cut the cake into 3 rectangles of equal size. Stack the layers and trim off any uneven sides with the knife.
• Set 1 cake layer right side up on a wire rack and spread with half of the chilled ganache. Cover with a second layer and the remaining chilled ganache. Top with the third cake layer, smooth side up; press down gently. Pour half of the reserved ganache on top and spread it evenly, letting it drip slightly down the sides. Pour on the remaining ganache and smooth the top and sides. Transfer the cake to a cake plate. Refrigerate for 15 minutes, then press the remaining coconut onto the sides of the cake. Garnish with chocolate curls and serve or, for best results, refrigerate the cake overnight.

TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
• Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
• Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
• To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
• Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
• Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
• To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
• Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
• Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

TRIPLE-LAYER SOUR CREAM CHOCOLATE CAKE

Steps:

• Step 1 Make the cake Preheat the oven to 350° and position the racks in the center and lower thirds. Butter three 9-by-2-inch round cake pans and line with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• Step 2 In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted. In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream. Gradually whisk in the melted chocolate mixture until smooth.
• Step 3 In the bowl of a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well. At medium speed, beat in the wet ingredients in 3 batches until just incorporated. Scrape down the bowl and beat until the batter is smooth.
• Step 4 Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter to release any air bubbles. Bake for about 35 minutes, until a toothpick inserted in the center of each cake comes out clean; shift the pans halfway through baking. Let the cakes cool completely, then carefully invert onto a rack and peel off the parchment.
• Step 5 Meanwhile, make the ganache In a medium saucepan, bring the cream, butter, sugar and salt just to a simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until smooth. Stir in the coffee and vanilla. Let cool completely, stirring occasionally.
• Step 6 Transfer 1 cake to a plate. Spoon one-fourth of the ganache on top and spread in an even layer. Top with another cake and one-fourth of the ganache. Cover with the third cake and spread the remaining ganache over the top and side of the cake; decoratively swirl the ganache on top. Top the cake with sugared cranberries, cut into wedges and serve.
• Chef's Notes: Toss fresh cranberries in simple syrup, drain and chill. Roll the cranberries in sugar and spread on a plate; chill for about 1 hour before serving.

TRIPLE CHOCOLATE LAYER CAKE

Steps:

• 1)Make Cake Preheat oven to 350. Butter 2 9" cake pans. Line with parchment paper; butter and flour paper. Do this carefully, or else cake will stick. Combine sugar, water and coffee powder in a saucepan. Stir over low heat until warm. Add chocolate and vanilla and stir until chocolate melts. Cool. Cream butter in a large bowl with electric mixer. Beat in egg yolks one at a time. Gradually beat in the chocolate mix. Add walnuts and beat for 3 min. In a separate bowl, beat egg whites, salt and cream of tartar until mixture is stiff but not dry. Fold in 1/3 of egg whites into the chocolate mixture, then fold in remaining whites. Pour into prepared pans and bake until tester inserted into center comes clean; 45-50 min. Cool layers completely in pans on racks. 2)Make Filling Melt chocolate; set aside. Cream butter and confectioner's sugar until light and fluffy. Add egg yolks one at a time, beating after each addition. Gradually beat in melted chocolate, then add vanilla to the mix. In a separate bowl, beat egg whites until stiff but not dry, then fold into chocolate mix. 3)Assemble Cake Trim layers w/bread knife to even out. Spread filling between the two layers. Freezing the layers before you trim them makes the cake a bit easier to work with. I spread the filling over the bottom layer and then put it in the freezer again to firm up; this keeps the top layer from squishing the filling. 4)Make Glaze Combine all glaze ingredients except the vanilla. Cook on low heat, stirring constantly until smooth and thick - about 5 min. Be careful not to undercook or else the glaze will be grainy with sugar. Let mix stop bubbling; add vanilla. 5)Glaze cake Glaze must be applied quickly or else it will be too hard;it stiffens rapidly as it cools. To glaze, simply pour it over the cake. If you plan to decorate the cake, do so immediately after glazing. Heap berries around the sides of cake to hide any messy drips.

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
• Stir coffee granules into 1 cup water.
• At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
• Increase speed to medium-high; beat 2 minutes.
• Stir in mini chips.
• Divide batter between pans.
• Bake 20-22 minutes or until pick inserted into centers comes out clean.
• Cool 10 minutes; remove from pans to racks; cool.
• At medium-high speed, beat butter and melted chips until fluffy.
• Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
• Place 1 cup frosting in pastry bag with large rosette tip.
• Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
• Top with second cake layer; spread with 3/4 cup frosting.
• Top with remaining layer; spread top and sides of cake with remaining frosting.
• Pipe rosettes around edge of cake.
• If desired, sprinkle with chocolate sprinkles.

SINFUL TRIPLE LAYER GERMAN CHOCOLATE CAKE

Steps:

• Make batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium heat-proof bowl, pour boiling water over German's Chocolate. Stir until smooth and set aside. In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes. Add egg yolks, one at a time, until well incorporated. Reduce mixer speed to low and add chocolate mixture and vanilla. Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients. Thoroughly clean mixer beaters. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.
• Bake cake: Divide batter equally between pans and spread evenly. Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes. Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
• Coconut-Pecan Filling: In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Stir in coconut and pecans. Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.
• Finish cake: Place 1 layer on a cake plate and top with 1/3 of our Coconut-Pecan Filling. Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

TRIPLE-LAYER SOUR CREAM CHOCOLATE CAKE

Steps:

• Preheat the oven to 350° and position the racks in the center and lower thirds. Butter three 9-by-2-inch round cake pans and line with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted.
• In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream.
• Gradually whisk in the melted chocolate mixture until smooth. In the bowl of a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well.
• At medium speed, beat in the wet ingredients in 3 batches until just incorporated. Scrape down the bowl and beat until the batter is smooth.
• Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter to release any air bubbles.
• Bake for about 35 minutes, until a toothpick inserted in the center of each cake comes out clean; shift the pans halfway through baking.
• Let the cakes cool completely, then carefully invert onto a rack and peel off the parchment.
• In a medium saucepan, bring the cream, butter, sugar and salt just to a simmer over moderate heat, stirring to dissolve the sugar.
• Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until smooth.
• Stir in the coffee and vanilla. Let cool completely, stirring occasionally.
• Transfer 1 cake to a plate. Spoon one-fourth of the ganache on top and spread in an even layer.
• Top with another cake and one-fourth of the ganache.
• Cover with the third cake and spread the remaining ganache over the top and side of the cake; decoratively swirl the ganache on top.
• Top the cake with sugared cranberries, cut into wedges and serve.

TRIPLE-CHOCOLATE LAYER CAKE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round cakes, blending dry pudding mix and coffee into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
• Meanwhile, melt white and dark chocolates (separately) as directed on packages. Drop spoonfuls of chocolates alternately onto parchment-covered rimmed baking sheet; swirl gently with knife. Freeze 15 min. or until firm.
• Beat cream cheese, milk and vanilla in medium bowl with mixer until blended. Gradually beat in sugar. Gently stir in COOL WHIP.
• Cut each cake horizontally in half to form 2 layers. Stack layers on plate, spreading 1 cup COOL WHIP mixture onto each of the first 3 layers to 1 inch of edge. Spread top with remaining COOL WHIP mixture.
• Break chocolate into 1- to 2-inch pieces; stand in COOL WHIP mixture on top of cake.