Triple Chocolate Cake
Submitted by muse2r
Triple chocolate cake with cocoa layers, chocolate buttercream filling, apricot preserves, and a poured chocolate glaze. A four-layer showstopper finished with whipped cream and pistachios.
YIELD
1 cakePREP
15 minCOOK
35 minREADY
80 minThree kinds of chocolate in one cake: cocoa in the batter, cocoa in the buttercream, and cocoa in the glaze. Each layer hits a different note, from the deep, tender crumb of the cake to the silky richness of the poured glaze that sets to a glossy shell.
The real surprise is the apricot preserves spread between the layers. That bright, fruity tartness cuts through all that chocolate and keeps every bite from going one-dimensional. It’s a classic European pairing that works beautifully here.
Beating the butter and sugar a full 10 minutes sounds like overkill, but it’s what gives this cake its fine, velvety texture. That long creaming traps air that baking soda alone can’t provide.
Kitchen Tips
- Split each 9-inch layer in half with a long serrated knife, rotating the cake as you cut. Chill the layers first for cleaner cuts.
- Let the glaze cool until it thickens slightly before pouring. Too hot and it runs right off the cake. You want it to flow slowly and coat evenly.
- Set a wire rack over wax paper when glazing to catch the drips. You can scoop up the excess and reuse it.
- Pipe the whipped cream border after the glaze is fully set, not before, or it slides.
Variations
- Swap apricot preserves for raspberry jam for a darker, more intense fruit contrast.
- Use dark chocolate ganache instead of the cocoa glaze for an even richer finish.
- Replace pistachios with toasted hazelnuts for a Viennese-inspired twist.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour two 9 inch round cake pans.
To prepare the cake, in a medium bowl, combine the flour, cocoa, baking soda and salt.
In a large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy, about 10 minutes.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
With mixer on low, alternately beat in flour mixture and water.
Pour batter into pans.
Bake for 30 to 35 minutes until toothpick inserted in center comes out clean.
Cool in pans for 10 minutes.
Remove from pans: cool on rack.
Using a sharp knife, split each layer in half horizontally.
Spread 3 layers with the preserves.
To prepare the butter cream filling, beat butter until light and fluffy Alternately beat in sugar, cocoa and milk.
Add vanilla.
Spread ⅓ of the butter cream over each layer with apricot preserves.
Stack layers, ending with the plain layer.
To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy cream and water.
Cook over low heat, stirring, until smooth.
Bring to a boil: Boil for 1 minute.
Cool slightly.
Place cake on rack over wax paper.
Pour glaze over the cake, spread- ing to evenly coat.
Chill 30 minutes or until set.
Garnish with whipped cream piped around the top edge and spot the chopped pistashios around the top of the whipped cream.
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