Triple Chocolate Cake

  • Difficulty: Medium
  • 3 hours and 50 minutes
  • 4 servings
Triple Chocolate Cake

This is serious sweet tooth stuff. First, we made the cake base out of eggs, sugar, melted butter, cocoa powder, and flour. Don’t forget to separate the yolks from the egg whites! Then we filled this in a loaf form with multiple cream layers made from milk chocolate, white chocolate, dark chocolate, even more eggs, whipped cream, powdered sugar, and butter.

Ingredients Needed for Triple Chocolate Cake


For the base:

6 egg yolks
1 cup sugar
6 egg whites
1 teaspoon sugar
2 ounces of melted butter
1 teaspoon baking powder
1 ½ tablespoons of cocoa powder
3 cups of flour

For the sugar-egg mixture:

½ cup powdered sugar
1/2 cup water
3 eggs

For the dark chocolate mixture:

1 ounce melted butter
2 ounces of dark chocolate
1 ½ tablespoons of cocoa powder

For the whipping cream:

7 ounces of heavy whipping cream
1 tablespoon whipping cream stabilizer

For the chocolate mixture:

2 ounces of milk chocolate
2 ounces of dark chocolate
2 ounces of white chocolate
3 tablespoons of heavy whipping cream
3 tablespoons of butter
6 egg yolks
3 tablespoons of whipped cream
1/2 cup water

How to Cook Triple Chocolate Cake

  1. Add the 6 egg yolks and the sugar to a bowl. Whisk them until you have a smooth cream. Set aside.
  2. Add the egg whites and 1 teaspoon sugar to a bowl. Mix them with a hand mixer until stiff.
  3. Add the yolk cream and mix them together. While mixing add 1 ounce melted butter, the baking powder, 1 1/2 tablespoon cocoa powder and the flour. Mix until you have a smooth brown cream.
  4. Pour it in a baking tray on parchment paper.
  5. Bake for 25 minutes at 350⁰F/175⁰C.
  6. Add the powdered sugar and 1 cup of water in a pot, place it on low heat and while stirring continuously bring it to a boil.
  7. Use a bowl and a hand mixer to beat 3 eggs. While mixing add the cooked powdered sugar. Set aside.
  8. Add 2 ounces of dark chocolate and 1 ounce of melted butter to a bowl. Microwave for 30 seconds.
  9. Add the 1 1/2 tablespoon cocoa powder and whisk. Set aside.
  10. Use a bowl and a hand mixer to whip the whipping cream. Set aside.
  11. Pour into a bowl the yolk mix, whisk it a bit more using the hand mixer. Add the whipping cream hardener and whip. Add the dark chocolate mix and whip. Set aside.
  12. Use 3 small bowls to add 1 tablespoon of milk with chocolate to each one: the white chocolate in the first, the milk chocolate in the second and the other 2 ounces of dark chocolate in the third. Microwave each for 30 seconds.
  13. Add 2 egg yolks to each one and mix using a teaspoon.
  14. Add 1 tablespoon of whipping cream to each one.
  15. Add 1/4 cup water to the milk chocolate bowl and 1/4 cup water to the dark chocolate bowl. Mix.
  16. Make room for the cake base inside a loaf form. Fold it and trim it if you need to. Also cut a rectangular form from it which will serve as the top, when you’re done.
  17. Pour the dark chocolate-yolk cream as a first layer into the loaf form.
  18. Add the white chocolate mix as a second layer. Refrigerate for 60 minutes.
  19. Add the milk chocolate mix as a third layer. Refrigerate for 60 minutes.
  20. Add the dark chocolate mix as the 4th layer. Add the cover. Refrigerate for 60 minutes.
  21. Cut it into pieces and serve it with whipped cream and fruits.

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