Triple Chocolate Cake… Perfect for a celebration… Or just any time you’re feeling hungry!
So. You may be wondering why a ‘Triple Chocolate Cake’ has 2 layers – not 3. This is because the amount of chocolate icing you spread on instantly triples the chocolatiness; it’s so thick! As you can see, I lathered the whole cake in this oozing muddy mess (as you should!) so after a hard decision of to-make-or-not-to-make? I went for Betty Crocker’s Rich and Creamy Chocolate Frosting as it was so much cheaper and easier for a large cake. In the end, I gave this cake to my Aunt for HER birthday (Jeez, so many b-days in February!) and she loved it, so I’m hoping you will too!
I made the double layer effect by creating two cakes (obviously), one a normal size large sponge tin and another very tiny one I could find. Use whichever tins suit your fancy but use at least 2 or one absolutely massive one as the quantities are huge!
Makes: 1 large and 1 small cake
- 8oz butter, softened
- 8oz sugar
- 8oz self-raising flour
- 4 eggs
- Cocoa powder
- Silver balls (optional)
- Betty Crocker’s Rich and Creamy Chocolate Frosting
- Preheat the oven to 160 C and grease the tins.
- Cream the butter and sugar together in a bowl using a whisk. Mix in the eggs one by one, and sift all the flour in, then fold to combine.
- Next, slowly add some cocoa powder to your taste and fold that in as well. Spoon the cake mixture into the tins and place in the oven. Cook the small cake for about 15 minutes and the larger for 20-25. Transfer to a wire rack.
- When cooled, spread on the frosting all over the first cake (including the sides). Using the chocolate like a glue, attach the smaller layer and coat that two with icing, making sure everything is covered.
- If you want, you can arrange the silver balls in two circles around the cakes. Enjoy!