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 Melissa's Peanut Butter Passion Cake recipe and adapted it to make this wonderful cake, and certainly worth celebrating with!.
There's 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

Prep Time: 30 minutes

Cook Time: 50 minutes

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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 / 400 g regular sugar
1 cup / 240 ml vegetable oil
2 eggs
1 tsp vanilla extract
3 cups / 380 g all purpose flour
3/4 cup / 65 g cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup / 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 / 235 ml buttermilk
1 cups / 120 g of chocolate pudding (make as package instructions)
2 cups / 400 g of chocolate chips

FROSTING

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

Filling and garnishes:

1 cups / 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 1/2 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 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.

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!

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

Triple Chocolate Celebration Cake
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 
Servings: 10 - 12
Ingredients
CAKE
  • 2 cups / 400 g regular sugar
  • 1 cup / 240 ml vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups / 380 g all purpose flour
  • 3/4 cup / 65 g cocoa unsweetened
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 cup / 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 / 235 ml buttermilk
  • 1 cups / 120 g of chocolate pudding make as package instructions
  • 2 cups / 400 g of chocolate chips
FROSTING
  • 2 cups / 520 g unsalted butter room temp
  • 2 cups / 240 g powdered sugar
  • 2 TBS of meringue powder
  • 1 cup / 235 ml of whipping cream and 1 cup of cocoa powder
  • 2 TBS of coffee cold
Filling and garnishes:
  • 1 cups / 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.
  5. Cool for 5 minutes and carefully remove from pan(s).
Make the Buttercream (use when cake has completely cooled)
  1. Put half the powder sugar with the meringue powder and 1/2 tsp of salt and mix for one minute.
  2. After a minute, add the whipping cream slowly. Let this beat on medium for 5 mins.
  3. 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.
  4. 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 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.
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