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Triple Chocolate Overload Cake

Triple Chocolate Overload Cake

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degree-icon Medium
time-icon 25 Minutes
time-icon 30-35 Minutes
time-icon None
time-icon 16 Slices
time-icon 1 Slice
diet-icon N/A
degree-icon Medium
time-icon 25 Minutes
oven-icon 30-35 Minutes
snow-icon None
plate-icon 16 Slices
dish-icon 1 Slice
diet-icon N/A

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Cake Batter (makes one pan)
  • ¾ cup Magical Coconut Oil, melted
  • 2 cups All-Purpose Flour
  • 1 cup Sugar
  • ¾ cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 2 cups Whole Milk
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • 1 cup Unsalted Butter, softened to room temperature (make it Magical Butter for that extra infusion!)
  • 4 cups Powdered Sugar
  • 1 cup Cocoa Powder
  • 3 tablespoons Heavy Cream
  • ¼ teaspoon Salt
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons Magical Butter, softened
  • 1 cup Heavy Cream
  • 1 cups Chocolate Chips

How To

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Cake Batter (makes one pan)
  • Preheat oven to 350°F.
  • Lightly spray or grease a cake pan, then line it with parchment paper.
  • In a large mixing bowl whisk together the dry ingredients to combine.
  • In a separate mixing bowl whisk together the wet ingredients to combine.
  • Add the wet bowl to the dry bowl and whisk to combine until a smooth and silky batter forms.
  • Pour the batter into your cake pan and place into the oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Add everything but the powdered sugar to a large mixing bowl or stand mixer and mix to combine.
  • Add the powdered sugar cup by cup until incorporated into the buttercream.
  • Mix until desired consistency is achieved. You can use more milk to thin it out if needed.
  • Once the cake is done ad completely cooled, cut the top of it off to make a flat surface for frosting. Then cut the cake in half horizontally.
  • Frost each inner layer with a generous amount of buttercream, and then frost the top as well. If you added another cake layer like we did in our recipe then stack that on top of the first one as you frost. Once stacked finish it by frosting the top and sides of the cake.
  • Add all of the ingredients to a small pot on low-medium heat, and let everything melt and combine. Stirring occasionally.
  • Once it starts to come together turn the heat off. Continue to whisk until all of the chocolate is melted and no clumps form.
  • Once the cake is frosted, pouring your melted ganache over it and let it drip and coat the sides of it.
  • Cut a slice and enjoy!

Chef’s note

Recipe provided by Chef Cody Lindsay