Name: Triple Chocolate Celebration Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 2 cups or 400 g regular sugar; 1 cup or 240 ml vegetable oil; 2 eggs; 1 tsp vanilla extract; 3 cups or 380 g all purpose flour; 3/4 cup or 65 g cocoa, unsweetened; 2 tsp baking powder; 2 tsp baking soda; 1 1/2 tsp salt; 1 cup or 235 ml coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa); 1 cup or 235 ml buttermilk; 1 cups or 120 g of chocolate pudding, make as package instructions; 2 cups or 400 g of chocolate chips; 2 cups or 520 g unsalted butter room temp; 2 cups or 240 g powdered sugar; 2 TBS of meringue powder; 1 cup or 235 ml of whipping cream and 1 cup of cocoa powder; 2 TBS of coffee cold; 1 cups or 120 g of chocolate pudding; Chocolate chips for sprinkling

Triple Chocolate Celebration Cake, layers of rich, soft chocolate cake, chocolate pudding, and chocolate buttercream frosting make this cake perfect for a party! This is worth having a celebration for just so you can make it!

Triple Chocolate Celebration Cake - This is worth having a celebration for just so you can make it! A very rich chocolatey moist cake.

This delicious Triple Chocolate Celebration Cake recipe has been generously shared by one of our biggest Lovefoodies supporters, Peggy Mitchell.
Peggy loves baking! Here, Peggy has used our easy chocolate cake recipe and adapted it to make this wonderful cake, and certainly worth celebrating with!

There are layers of chocolate, pudding...and yes, more chocolate, and then there's the wonderful buttercream.

Let's get straight to seeing how Peggy made her beautiful cake.
Recipe by Peggy Mitchell and adapted from Melissa Dommert

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8) Triple Chocolate Celebration Cake

9) Celebration Cakes

Prep Time

30 minutes

Cook Time

50 minutes

Yield

10 -12 Persons

What you need

Three 8-inch round pans

You can use other sizes, beware of cook times.

Ingredients

CAKE

2 cups or 400 g regular sugar
1 cup or 240 ml vegetable oil
2 eggs
1 tsp vanilla extract
3 cups or 380 g all purpose flour
¾ cup or 65 g cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 ½ tsp salt
1 cup or 235 ml coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup or 235 ml buttermilk
1 cups or 120 g of chocolate pudding (make as package instructions)
2 cups or 400 g of chocolate chips

FROSTING

2 cups or 520 g unsalted butter room temp
2 cups or 240 g powdered sugar
2 TBS of meringue powder,
1 cup or 235 ml of whipping cream and 1 cup of cocoa powder
2 TBS of coffee cold

Filling and garnishes:

1 cups or 120 g of chocolate pudding
Chocolate chips for sprinkling

Instructions

1. Preheat oven to 350 F, 180 C, Gas 4. Grease and flour three 8-inch round pans and set aside.

2. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.

3. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.

4. Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.

Cool for 5 minutes and carefully remove from pan(s).

Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.

Make the Buttercream (use when cake has completely cooled)

5. Put half the powder sugar with the meringue powder and ½ tsp of salt and mix for one minute.

6. After a minute, add the whipping cream slowly. Let this beat on medium for 5 mins.

7. Then add your remainder of powder sugar, let beat for 3 mins on Medium, then add your butter slowly, let beat for 5 minutes on medium speed.

8. Then add your 1 cup of cocoa powder and 2 TBS of cold coffee and let beat for 2 more minutes.

To build the cake

(you will need to place dowels inside to hold the cake together)

1. When the cake is cool, add the cocoa butter cream in between the layers with a dollop of chocolate pudding between layers, and do this to each layer. You need to make up the chocolate pudding as the package instructions.

2. For the top layer, add the buttercream around the edges and a large dollop of pudding in the middle, and then chocolate chips around the pudding as in the photo.

Dowels to hold the cake together
**** If you don't have dowels, It is better not to make a 3 layered cake as it will need support. Just make a 2 layered cake and freeze one of the cakes for another occasion!

Recipe Card

Triple Chocolate Celebration Cake

Yield: 10 - 12

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Ingredients

CAKE

2 cups or 400 g regular sugar
1 cup or 240 ml vegetable oil
2 eggs
1 tsp vanilla extract
3 cups or 380 g all purpose flour
¾ cup or 65 g cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 ½ tsp salt
1 cup or 235 ml coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup or 235 ml buttermilk
1 cups or 120 g of chocolate pudding, make as package instructions
2 cups or 400 g of chocolate chips

FROSTING

2 cups or 520 g unsalted butter room temp
2 cups or 240 g powdered sugar
2 TBS of meringue powder
1 cup or 235 ml of whipping cream and 1 cup of cocoa powder
2 TBS of coffee cold

Filling and garnishes:

1 cups or 120 g of chocolate pudding
Chocolate chips for sprinkling

Instructions

Preheat oven to 350 F, 180 C, Gas 4. Grease and flour three 8-inch round pans and set aside.
Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s).

Make the Buttercream (use when cake has completely cooled)

Put half the powder sugar with the meringue powder and ½ tsp of salt and mix for one minute.
After a minute, add the whipping cream slowly. Let this beat on medium for 5 mins.
Then add your remainder of powder sugar, let beat for 3 mins on Medium, then add your butter slowly, let beat for 5 minutes on medium speed.
Then add your 1 cup of cocoa powder and 2 TBS of cold coffee and let beat for 2 more minutes.

To build the cake, you will need to place dowels inside to hold the cake together.

When the cake is cool, add the cocoa butter cream in between the layers with a dollop of chocolate pudding between layers, and do this to each layer. You need to make up the chocolate pudding as the package instructions.
For the the top layer,add the butter cream around the edges and a large dollop of pudding in the middle and then chocolate chips around the pudding as in the photo.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1145Total Fat: 75gSaturated Fat: 35gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 148mgSodium: 680mgCarbohydrates: 116gFiber: 5gSugar: 80gProtein: 10g

Nutrition information isn’t always accurate

Celebration Cakes

Here's a great selection of celebration cakes perfect for a party!

Cranberry and Pecan Christmas Cake

Cranberry and Pecan Christmas Cake, loaded with delicious fruits and Spiced Rum. A perfect treat for Christmas.

Coffee Walnut Sandwich Cake

Coffee Walnut Sandwich Cake.
The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. A pure delight to eat!