Triple-Chocolate Cake

  • mbt4955 Posted: 12/01/11
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    I just wanted to reply to MomInTX. I haven't made this cake, but it is very similar to the chocolate cake that I make all the time. I use coffee in all of my chocolate baked goods and have never been able to taste it, but it does ramp up the chocolate flavor. Espresso would probably stand out a little more than coffee, but 1/8 t isn't going to do much. You can leave it out without any problem. The "glaze" in the picture looks like chocolate ganache to me (1 lb dark chocolate to 1 c heavy whipping cream-can add 2T sugar, 2T light corn syrup, 2 T butter). That kind of defeats the "light" recipe, but it definitely looks like the picture.

  • jmeleeS Posted: 10/31/11
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    As a notoriously poor baker, I have tried several recipes for "light" cake in the past to abysmal results but this cake turned out perfectly! Also, it was pretty easily made despite the number of steps above. The cake is moist, the filling is nice and light - all of it is super chocolately. You would never know this was a "light" dessert. The only reason this cake is not a 5-star is due to the ganache topping. There wasn't near enough to cover the top, let alone the sides and it was not thick. Additionally, when I tried to spread it over the cake - the cake just absorbed it (which gives the cake an excellent flavor), but definitely didn't cover the cake to make it look like a finished product. No problem if you take the extra whipped cream in the tub from the filling and spread over the top and the sides. It tasted like a restaurant quality death by chocolate cake - store covered in the fridge for tasty leftovers - I will make again - Enjoy!

  • MomInTX Posted: 12/01/11
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    This is not so much a review as a question. No one in my family cares for the taste of coffee or espresso. I'm wondering what the espresso granules add to this, and if they can either be omitted, or if something else can be substituted. Replies welcome! Thanks. This otherwise looks divine!

  • NatalieDel Posted: 11/16/11
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    The flavor of this cake is wonderful. The only problem I had was that there was too much filling - after putting the cake together, it actually started to run down and cover all of the bottom cake, even pooling a bit. I expected a little bit of run, but it just kept coming, like chocolate lava. :) It just made the appearance not as appealing. But the amount of topping I had was perfect, and drizzled beautifully down the sides.

  • oregonbrownie Posted: 02/02/12
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    I use Cooking Light recipes 3-4 times a week. This is the first time that I didn't agree with a five star review. This recipe, while good, was not worth the effort for me. The recipe says that 8 oz of cake flour is about 2 cups. The first time I tried it, I used 8 oz, which was more like three cups. (I wonder if my scale is faulty? Operator error?) The next time, I simply used 2 cups and it was better. I expected this to be more gooey, less cakey. I know, it IS a cake, but still. For my time, I would rather make something like the Mocha Fudge Pie from Cooking Light, April 1997.

  • Sarahk13 Posted: 04/08/13
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    This cake is amazingly good. It tastes best the day it is made.

  • zimmerec Posted: 04/17/13
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    Made this for my husband's birthday and he said it was the best chocolate cake he's ever had. Doesn't taste light at all, and he said it reminds him of a giant Ding Dong. Takes some time to make but it well worth it.

  • cookcarolynB Posted: 01/04/13
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    Flavour of cake is excellent, but the tender crumb meant that it fell apart when it came out of the pan.

  • postfamily8 Posted: 05/16/12
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    It is very good, I love it

  • Mer8141 Posted: 04/20/12
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    AMAZING!

  • weinan Posted: 05/11/12
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    also, not a review but a question. i live in austria and we don't have frozen whipped topping here. in the land of rich desserts, it would be a travesty. could i simply whip cream and substitute it? would love to try this.

  • minimayer09 Posted: 01/27/13
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    This cake is amazing and looks good too. I did make a few changes based on what I had in the pantry. I used regular flour instead of cake flour, Semi sweet chocolate chips instead of milk chocolate, and espresso powder instead of espresso granules. I'm pretty sure my cake turned out just as well. The only downside to this recipe is it doesn't keep well. It is significantly better when eaten the same day it is made.

  • KellyDiff Posted: 03/05/12
    Worthy of a Special Occasion
    Philadelphia, PA

    I've been wanting to make this for a while - the picture just looked SO good - and finally did for my husband's birthday. It was outstanding! I made only a quarter of the recipe, and did it as cupcakes, b/c I knew I wouldn't be able to resist eating all the leftover pieces. Also, since we're both still actively trying to lose weight, I subbed half the sugar with a substitute (Truvia), which I'm normally loathe to do (but I actually think you could just get away with using a little less sugar and it would still be sweet enough); I also used EnerG powdered egg replacer (mostly for my daughter's egg allergy, but it does lower calories too). The cake was moist but had a nice crunch around the outside, the filling was delish, and the genache was totally delicious! Plated with sliced strawberries and it was beautiful! A winner here.

  • JanBeard Posted: 08/24/14
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    The cake is wonderful. I also often make a double recipe of the glaze and keep it in a jar in the refrigerator. It makes an excellent fudge sauce for ice cream, strawberries, etc. Just warm it in the microwave until it can be spooned out.

  • Jazdeg Posted: 12/30/13
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    Best Chocolate Cake ever. The second time I made it, I doubled the filling because it needed more.

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