May 4, 2010 By We earn commission from purchases made via product links in our posts Show
No this Triple Layer Chocolate Cake isn’t for me, I did get an early Mother’s Day gift already but I might be lucky to get a bowl of ice cream for my Mother’s Day dessert! lol okay not really, but nothing this fantastic anyway. This is the cake the boys and I made last week for my own Mom. It is one of my favourite cakes to bring to a dinner because it looks and tastes amazing!! Triple Layer Chocolate Cake with Cream Cheese Chocolate Bar Icing1 pkg devil’s food cake mix 1 1/2 cups milk 3 eggs 3/4 cup vegetable oil 1 pkg instant vanilla pudding mix (that serves 4) 1 8oz pkg cream cheese softened 1/2 cup white sugar 1 cup icing sugar 1 12oz container whipped topping (cool whip) 2-3 chocolate bars of your choice (I like to use one large plain dark or milk bar and a reg skor or butterfinger bar) Directions 1. Preheat oven to 325 degrees F. Grease 3 8inch pans. 2. In a large bowl, combine cake mix, milk, eggs, oil, and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl and beat 4 min on med speed. Pour batter into prepared pans. (I don’t have 3, 8 inch pans, so I divide the batter up into 3 of the same sized bowl and bake 2 at a time and then put the 3rd one in) 3.Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 4. To make the frosting- In a large bowl, beat the cream cheese with the white sugar and icing sugar until smooth. Fold in the whipped topping and chopped chocolate (reserve some for the top). Spread between layers and top of cake. Sprinkle with remaining chopped chocolate bars. (if you have extra chopped chocolate bar, save it and use it to top ice cream!) Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Ingredients
Instructions
Notesif you have extra chopped chocolate bar, save it and use it to top ice cream! check out the boys as they ‘help clean up’- starts out innocently enough Oh dear! Now that is a chocolate face! Happy Mother’s Day Grandma! If you are a chocolate fan, try these other recipes as well! This is the best Chocolate Cake with Cream Cheese Frosting that is super moist with rich chocolate flavor, very well balanced in sweetness, and surprisingly simple to make. This triple layer chocolate cake with cream cheese frosting is perfect for any celebration or weekend gathering! Pairing chocolate cake and cream cheese frosting is definitely a match made in heaven. Jump to:
🌟 Why this is the best recipe
📝 Ingredient notesFor the Chocolate Cake
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post For the Cream Cheese Frosting
If you prefer a chocolate cake with chocolate cream cheese frosting (which in my opinion may be overkill, but still delicious), you can mix in a few tablespoons of sifted unsweetened cocoa powder into the frosting for an extra chocolatey flavor! 🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post Join My Newsletter Join my Newsletter to receive an EXCLUSIVE Spring Recipe e-Book! 👩🍳 How to make this recipeMaking this intense chocolate cake recipe with cream cheese icing is very straightforward with a few key steps. You may wonder how do you make frosting with cream cheese and not butter, and it’s super simple! Below you will learn how to bake the cakes, whip up the frosting and then finally layer the cakes. This is definitely one of my favorite go-to layered cakes because of its incredible flavors and ease. 1. How to make the Chocolate sponge layersI am using my signature chocolate sponge layers here, it is a recipe that is incredibly simple to assemble and made using only two bowls. You can use a mixer to help but it is not required! This is definitely a recipe you will come back to again and again.
Should you come across any issues, please check my article about potential baking problems eg. sinking cake, and how to avoid it. 💡Top Tip: Besides the toothpick check, you can also fairly well judge the required baking time by checking the side of the sponges. When it is well baked, the side starts to separate from the tin. 2. How to make cream cheese frostingMaking cream cheese frosting without butter is simple and quick. Check my more detailed cream cheese frosting recipe, should you need more information.
The frosting should be stable enough to pipe or frost the cake at this point, however, if time allows, it is great to set it in the fridge until ready to use. 💡Top Tip: Besides not over whipping and using the right ingredients, the best way to thicken cream cheese frosting is to refrigerate it for 30-60 minutes before using 3. How to assemble the cakeAssembling this moist Chocolate Cake with Cream Cheese Frosting is a rather simple step-by-step process that is fuss-free to follow. I recommend making the cake first and placing it in the fridge for a few hours to firm up. Then, once the cake layers are baked and have completely chilled, prepare the cream cheese frosting as per the recipe instructions. You can also refrigerate the frosting before icing the cake to help it become even sturdier. The Chocolate Cake with Cream Cheese Frosting consists of the following layers from bottom to top:
I suggest the following process:
Please note that after the coating you should have enough frosting left over for the decoration. 💡Top Tip: If at any point the frosting feels soft or the cake feels unstable, place it into the fridge for 1 hour to chill and then continue on with the next layer. 4. How to decorateThis rich Chocolate Cake with Cream Cheese Frosting is super easy to decorate.
Voila! Your cake is decorated and ready to enjoy. The Chocolate Sponge layer cake is best served on the same day. Any leftovers can be stored covered in the fridge for 1-2 days. 💡Top Tip: If you want to make this a chocolate layer cake with a cream cheese swirl design, simply layer as directed and use your knife or spatula to create a swirl pattern in the frosting on the sides of your cake. It can look stunning! 🥣 Equipment notesFor this chocolate cake with cream cheese icing I use three 15 cm (6 inch) round cake pan. You can choose to use larger cake pans if you prefer. There are notes above about how to change your cake pan size and batter quantity. However, this will affect your bake time. You also need to consider that you need divide the batter evenly between the pans using a Digital scale for even baking. Also, for the frosting, it is recommended to divide the in between the layers so it looks very neat when cutting the cake. To assemble the cake, a Cake turntable and an Offset spatula are super handy. For decorating the cake I suggest a Piping bag and a round nozzle tip. 🎓 Expert tips
🔢 Conversions to different pan sizes1. For the chocolate sponge cakeI have a detailed conversion chart and explanation in my chocolate sponge cake recipe, however, in a nutshell, use the below guidance:
2. For the cream cheese frostingMore or less you can follow the batter conversions for the frosting as well when making smaller / larger cakes if you want to keep the sponge cake vs frosting proportions taste-wise and visually as well. So, for example, if you make a 8 inches / 20 cm 3-layered cake (instead of this 6 inches / 15cm 3-layered cake), make 1.5x of the frosting. ❓Recipe FAQsDoes chocolate cake go with cream cheese frosting? This seems to be a question many people have and I’m happy to share it is a match made in heaven! Chocolate cake plus cream cheese frosting truly complement each other in the best way in terms of taste and texture. What type of cake goes with cream cheese frosting? This chocolate sponge cake works perfectly with the cream cheese frosting, the sweet chocolate taste perfectly complements the slightly savory cream cheese frosting. But, if you want alternative ideas, a vanilla cake, strawberry cake or even carrot cake would work perfectly too! Can I make the cake layers in a bigger/smaller cake pan? Yes of course you can. This recipe works no matter what size or shape of cake you want to bake. Keep in mind, you will need to adjust the baking time and ingredients accordingly, please see my conversion table above How do you make a chocolate sponge moist? In this recipe, I use a neutral oil such as vegetable oil to make this cake moist. Additionally, be sure not to overbake the cake otherwise it can become less moist. Can I make this cake gluten-free or eggless? You probably can! However, you can't easily leave out or change an ingredient without reformulating the entire recipe. When one ingredient changes, some other ingredients need to be changed too in order to keep the balance in the texture and flavor. Sadly, I am not able to provide substitutes for different types of allergies and diets. How long can a cake with cream cheese frosting sit out? I’d recommend only leaving your cake out for 1-2 hours maximum but only if your kitchen is "room temperature" meaning around 22 C / 71 F. Store the cake in the fridge, and do not leave out cakes like this on a hot day. Cakes that can sit out for 6+ hours require a totally different frosting with more butter, sugar, and often even fondant, marzipan, etc. How to store the cake? Once you assemble the Chocolate Cake with Cream Cheese Frosting, it should be stored in the fridge. Always cover the cake so that it doesn’t dry out or absorb any smalls from the fridge. If there is leftover cake (after serving) it can be stored in the fridge for 1-2 days in an airtight container. How to freeze the cake? I do not recommend freezing the entire cake as the frosting does not freeze well. However, you can freeze the sponge cakes prior to assembly, wrap them tightly in plastic wrap, and place them into a sealable bag. 🍰 More cake recipes
Have you tried this recipe?Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!
For the chocolate sponge cake layers
For the Cream cheese frosting
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy. For the chocolate sponge layers
For the cream cheese frosting
Assemble
Decoration
INGREDIENT NOTES:
TECHNIQUE NOTES:
Calories: 311kcal | Carbohydrates: 67g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 486mg | Potassium: 243mg | Fiber: 4g | Sugar: 41g | Vitamin A: 124IU | Calcium: 112mg | Iron: 3mg What makes a cake super moist and fluffy?Creaming Butter & Sugar. Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for a long until the mixture becomes pale yellow and fluffy because of the incorporation of air. The process is known as creaming.
What is the most complicated cake?How to Make the World's Most Difficult Cakes. Macarons. These coloured mites are the treat célèbre of the moment. ... . Baked Alaska. A sponge cake base, topped with ice-cream and then coated with meringue, all of which is baked? ... . Chocolate éclairs. ... . Soufflé ... . Croquembouche. ... . Baumkuchen. ... . Baklava.. What Flavour goes well with chocolate cake?A chocolatey cake is wonderfully met with a sweet, mild vanilla filling or frosting. Tart, bright fruits such as orange, lemon, or raspberry can work a wonderful contrast with chocolate.
Does triple chocolate cake need to be refrigerated?Store this moist triple chocolate cake in an airtight container ,like this cake carrier, in the fridge up to 5 days.
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