Triple Chocolate Cake Recipe by Rishika Krishna
Cooking Instructions 2 hrs 1 Prepare the chocolate lace the night before the day that the cake is to be prepared. On wax paper, outline your design. 2 I cut up the chocolate into very small pieces to minimize the melting time. 3 Melt the white chocolate using a double-broiler. 4 Trace the design on the wax paper. I flipped the paper to avoid potential chemicals from the pen I used. I would also recommend cooling the paper in the fridge/freezer before piping the design—I noticed that because my wax paper was at room temperature, the chocolate spread flat and didn't hold a thin shape like I wanted. 5 Place the white chocolate lace in the fridge overnight. 6 Preheat oven to 350 °F. Grease and flour two 9 inch cake pans (or bake in 2 rounds if you just have one pan like me). 7 Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. 8 Don't worry if the batter is slightly runnier than you expected, I ended up having a very dense, moist cake. Pour it evenly into the pans. 9 Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. 10 To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. 11 Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. 12 Frost the outside of the cake. 13 Take out the lace and let it warm up slightly at room temperature so that it is malleable enough to wrap around the cake. 14 Refrigerate for 15+ minutes to help everything set in place and serve :) 1 Prepare the chocolate lace the night before the day that the cake is to be prepared. On wax paper, outline your design. 1 Prepare the chocolate lace the night before the day that the cake is to be prepared. On wax paper, outline your design. 2 I cut up the chocolate into very small pieces to minimize the melting time. 2 I cut up the chocolate into very small pieces to minimize the melting time. 3 Melt the white chocolate using a double-broiler. 3 Melt the white chocolate using a double-broiler. 4 Trace the design on the wax paper. I flipped the paper to avoid potential chemicals from the pen I used. I would also recommend cooling the paper in the fridge/freezer before piping the design—I noticed that because my wax paper was at room temperature, the chocolate spread flat and didn't hold a thin shape like I wanted. 4 Trace the design on the wax paper. I flipped the paper to avoid potential chemicals from the pen I used. I would also recommend cooling the paper in the fridge/freezer before piping the design—I noticed that because my wax paper was at room temperature, the chocolate spread flat and didn't hold a thin shape like I wanted. 5 Place the white chocolate lace in the fridge overnight. 5 Place the white chocolate lace in the fridge overnight. 6 Preheat oven to 350 °F. Grease and flour two 9 inch cake pans (or bake in 2 rounds if you just have one pan like me). 6 Preheat oven to 350 °F. Grease and flour two 9 inch cake pans (or bake in 2 rounds if you just have one pan like me). 7 Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. 7 Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. 8 Don't worry if the batter is slightly runnier than you expected, I ended up having a very dense, moist cake. Pour it evenly into the pans. 8 Don't worry if the batter is slightly runnier than you expected, I ended up having a very dense, moist cake. Pour it evenly into the pans. 9 Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. 9 Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. 10 To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. 10 To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. 11 Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. 11 Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. 12 Frost the outside of the cake. 12 Frost the outside of the cake. 13 Take out the lace and let it warm up slightly at room temperature so that it is malleable enough to wrap around the cake. 13 Take out the lace and let it warm up slightly at room temperature so that it is malleable enough to wrap around the cake. 14 Refrigerate for 15+ minutes to help everything set in place and serve :) 14 Refrigerate for 15+ minutes to help everything set in place and serve :) More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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