Should Be Sinful Triple Chocolate Fudge Cake
Indulge your inner chocoholic with the "Should Be Sinful Triple Chocolate Fudge Cake," the ultimate dessert for lovers of rich, decadent flavors. This show-stopping cake combines three types of chocolate—cocoa, semi-sweet, and milk chocolate chips—creating layers of moist, fudgy perfection. Topped with a luscious homemade fudge frosting made from melted chocolate, heavy cream, and powdered sugar, every bite melts in your mouth with an intensely chocolatey experience. Perfect for birthdays, celebrations, or whenever you're craving an indulgent treat, this cake boasts a balance of decadence and elegance. Prepare in just over an hour and serve to a crowd of 12 for unforgettable moments of culinary bliss. Keywords: triple chocolate cake, decadent dessert, homemade fudge frosting, rich chocolate cake recipe.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- 0.5 cups milk chocolate chips
- 0.25 cups unsalted butter
- 0.5 cups heavy cream
- 4 ounces semi-sweet chocolate (chopped)
- 1 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, line them with parchment paper rounds.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed using a hand or stand mixer until smooth and combined (about 2 minutes).
Slowly add the boiling water to the batter, mixing on low speed. The batter will be thin; this is normal.
Fold in the semi-sweet chocolate chips and milk chocolate chips gently with a spatula.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the fudge frosting, melt the unsalted butter in a medium saucepan over low heat. Stir in the heavy cream and chopped semi-sweet chocolate.
Continue stirring until the chocolate is completely melted and smooth. Remove the saucepan from heat and slowly whisk in the powdered sugar until well combined. Let the frosting cool until it thickens slightly.
Place one cake layer on a serving plate or cake stand. Spread a generous amount of fudge frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting.
For an extra indulgent touch, sprinkle additional chocolate chips or curls over the top of the cake.
Refrigerate the cake for 20-30 minutes to allow the frosting to set. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 60.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
