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+ servings

Triple Chocolate Cake

Rich, soft chocolate cake layers with a chocolate mousse filling and finished with a chocolate buttercream frosting. If you're a chocolate lover, this Triple Chocolate Cake is straight out of your dreams!
Prep Time1 hr
Cook Time30 mins
Course: Dessert
Cuisine: dessert
Keyword: Triple Chocolate Cake
Servings: 1 8" cake

Ingredients

Cake

  • cups  sugar
  • 1 3/4  cup  all purpose flour
  • tbsp  cornstarch
  • 3/4  cup cocoa powder
  • teaspoons  baking soda
  • teaspoon  salt
  • eggs
  • egg yolk
  • cup  vegetable oil
  • teaspoons  vanilla
  • 1/2  cup  coffee
  • 1/2  cup  boiling water
  • cup  buttermilk

Chocolate Mousse Filling

  • 2 large egg yolks
  • ¼ cup sugar
  • 1 cup whipping cream divided
  • 1/2 cup plus 1 tablespoon semi-sweet chocolate chips

Chocolate Buttercream

  • 1/2 cup unsalted butter room temperature
  • ½ cup all vegetable shortening
  • ½ cup cocoa powder
  • pinch salt
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 3 tbsp whipping cream

Assembly

  • 1, 1.55 ounce (regular size Hershey’s milk chocolate bar

Instructions

Cake

  • Preheat oven to 350 degrees. Line 3, 8" pans with parchment paper. Flour & butter sides of pans.
  • Whisk together first six ingredients in mixing bowl. Then add following 7 ingredients and beat on medium speed until all ingredients well combined, about 2 minutes. The batter is thin.
  • Divide batter evenly among the three prepared pans. Bake until toothpick comes out of center of cake with just a few crumbs, about 25 minutes. Let cool for at least 5 minutes before removing from pans. Let cool completely before frosting.

Chocolate Mousse Filling

  • In large bowl or stand mixer with whisk attachment, beat eggs for about 4 minutes, or until light colored and thickened. Then, beat in sugar.
  • Heat ½ cup of heavy cream in a medium sized sauce pot over medium heat until it begins to bubble. Then, slowly pour a little over half of the cream into the egg yolk mixture, stirring continuously. Pour the mixture back into the remaining heavy cream in the pot, still stirring continuously. Turn heat under pot to low, and stir continuously until mixture begins to thicken, about 5 minutes. After mixture has thickened, remove from heat and whisk in chocolate chips until smooth.
  • Place the egg mixture in a bowl in the refrigerator for at least two hours. After mixture has chilled, beat remaining 1/2 cup of whipping cream with whisk attachment until stiff peaks form, about 5 minutes. Fold whipped cream into chocolate/egg mixture until well combined.

Chocolate Buttercream

  • Use electric mixer to beat together butter and shortening until light and fluffy, about 3 minutes.
  • In a small bowl, stir together salt, cocoa powder, and powdered sugar. Beat into butter mixture, about ½ cup at a time. Then mix in vanilla and whipping cream. Beat for an additional 1-2 minutes, or until smooth and fluffy.

Assembly

  • Level cooled cake layers. Pipe buttercream around outside edge of two layers. Divide mousse between the two layers. Stack filled layers on top of each other and place third layer leveled side down on top.
  • Apply a thin layer of buttercream to outside of entire cake. Place cake in refrigerator for 10-20 minutes. After this, finish frosting and decorating as desired. Grate Hershey’s bar to sprinkle over top of cake and/or press into sides of cake.