"HAVE MERCY!" Triple Chocolate Cake

"HAVE MERCY!" Triple Chocolate Cake
  • PREP TIME
    30 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    12 People
  • VIEWS
    12

Indulge in the ultimate chocolate fantasy with this decadent triple-layered cake, boasting a rich, creamy frosting that will leave you begging for more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    120 g
  • Cholesterol
    108 mg
  • Fiber
    2 g
  • Protein
    9 g
  • Saturated Fat
    21 g
  • Sodium
    411 mg
  • Sugar
    81 g
  • Fat
    34 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
30 mins

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

02

Step
5 mins

Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.

03

Step
7 mins

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

04

Step
2 mins

Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).

05

Step
45 mins

Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

06

Step
10 mins

To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

For an even richer chocolate flavor, try using dark chocolate chips in the frosting.
Ensure your butter and eggs are truly at room temperature for optimal emulsification and a tender crumb.
Don't overbake the cake layers! A slightly moist crumb is far better than a dry one.

Lexie Buckridge

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 4 Ratings)
Total Reviews: (3)
  • Araceli Donnelly

    I made this for my husband's birthday, and it was a huge hit! He said it's the best chocolate cake he's ever had.

  • Jadon Wisoky

    The instructions were easy to follow, and the cake turned out perfectly. Thank you for sharing this amazing recipe!

  • Jennifer Kunde

    This cake is absolutely divine! The frosting is so smooth and decadent.

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