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Double Chocolatey-Triple Layer Cake

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With cooler weather who doesn’t crave a rich chocolate cake with a glass of milk or hot cocoa. I adapted from Hershey’s a triple layer, double chocolate, with not one type of frosting, but two, and using both Hershey’s chocolate cocoa powder and Hershey’s special dark cocoa powder! Yes you will OD or go into a chocolate coma after indulging this super moist, triple layer cake with a chocolate buttercream filling and topped with a double chocolate ganache!

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Talk about going to “Chocolate Heaven”

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Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
1/4 cup HERSHEY’S special dark cocoa
1/2 cup Hershey’s cocoa powder

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1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt

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2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

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1 cup boiling water

 

Directions:

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

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Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

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Cool 10 minutes; remove from pans to wire racks. Cool completely.

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Chocolate Butter Creme Frosting-Filling

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

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Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

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Add small amount extra milk, if needed. Stir in vanilla. About 2 cups frosting.

Make a child smile by handing over the beaters to lick!!!

Make a child smile by handing over the beaters to lick!!!

Double Chocolate Ganache Topping

1 cup heavy cream
1/4 cup Hershey’s special dark cocoa powder
1/2 cup Hershey’s cocoa powder
2 tsp vanilla extract
1/2 cup sugar

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Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
Pour heavy cream into bowl of cocoa powder. Stir and mix until chocolate is completely melted, add vanilla and sugar.

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Let ganache cool and set before frosting top of cake.

If top of cake is not even/flat use a serrated bread knife to trim the top of the cooled cake before frosting it.

If top of cake is not even/flat use a serrated bread knife to trim the top of the cooled cake before frosting it.

 

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Chocolate buttercream frosting for the layers.

Chocolate buttercream frosting for the layers.

Spread an even layer of frosting along the top of each layer. If frosting gets on the sides of the cake its okay. Once the buttercream frosting sets, you can add more frosting or top with the chocolate ganache.

Spread an even layer of frosting along the top of each layer. If frosting gets on the sides of the cake its okay. Once the buttercream frosting sets, you can add more frosting or top with the chocolate ganache.

 

Once the buttercream frosting sets, you can add more frosting or top with the chocolate ganache.

Once the buttercream frosting sets, you can add more frosting or top with the chocolate ganache.

 

Finished off with a double chocolate ganache!

Finished off with a double chocolate ganache!

 

Kid tested and approved!!!

Kid tested and approved!!!

YUM!!

YUM!

 

 

 

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About Dish With Clarissa

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

16 responses »

  1. Yummm…I also crave stews and casseroles!

    Reply
  2. OMG…I can feel my waistline expanding just from /looking/ at that cake! Of course my tastebuds are now working overtime…. -cry-

    Reply
  3. Clarissa, can you email me some? Someone will invent that one day (I hope). I Heart Chocolate! and your fabulous taste in food!

    Reply
  4. Delicious! I will definitely be giving this a try…thanks for sharing Clarissa!

    Reply
  5. Hubby’s got a too much chocolate cake that has all the richness…none of the heaviness. Love it. He made it for me for our anniversary. :-)

    Reply
  6. I tried making the ganache for an unrelated project. I could not get the cocoa powder to incorporate without leaving lumps. Any advice?

    Reply
    • Hi Megan,

      Was it the same or similar recipe as the one I posted using Hersey’s Cocoa Powder? If so the cocoa powder gets dissolved into boiling water and whisked until smooth with no bumps, and then added per recipe instructions. If you were making the Ganache with butter or any other liquid the basic rule applies; heat or melt then add cocoa powder and whisk until blended and smooth! If you make Ganache again please keep me posted if it works out better for you next time!!! :)

      Reply

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