Classic Triple Chocolate Cake

Classic Triple Chocolate Cake:

Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder, sifted
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup rich, dark chocolate-infused vegetable oil
  • 1 cup velvety buttermilk, at room temperature
  • 1 cup piping hot water
  • 2 large eggs, at their room temperature best
  • 2 tsp pure vanilla extract

Chocolate Symphony Swiss Meringue Buttercream:

  • 5 large egg whites
  • 1 1/2 cups fine granulated sugar
  • 1 1/2 cups premium unsalted butter, luxuriously softened
  • 8 oz heavenly dark chocolate, meticulously chopped, then melted and cooled*

Assembly:

  • An opulent cascade of chocolate curls, pearls, and flakes for a regal touch

*Indulge in the same preparation steps provided in the initial recipe, and embrace the delight of a Decadent Triple Chocolate Cake adorned with a luscious Chocolate Symphony Swiss Meringue Buttercream. Crown your creation with an opulent cascade of chocolate curls, pearls, and flakes for a regal touch.

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