Triple-Chocolate Cake

Prep 15 min
Total 2 hr 0 min
Servings 12

We understand that for true chocolate lovers, regular chocolate cake is just not enough. That’s why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.

By Betty Crocker Kitchens

Updated January 30, 2020

Make with

Gold Medal Flour

Ingredients

Cake

1 1/2

cups semisweet chocolate chips
1/2

cup butter or margarine
1/2

cup Gold Medal™ all-purpose flour
4

eggs, separated
1/2

cup sugar
2

tablespoons butter or margarine
2

tablespoons corn syrup

White Chocolate Glaze

1/4

cup white vanilla baking chips
1

teaspoon shortening

Steps

1

Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2

In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
3

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
4

In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
5

In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Top this pretty cake with white chocolate curls for a finishing touch. Make the curls by pulling a vegetable peeler toward you across a white baking bar. Press firmly, using long, thin strokes.
To add a little pizzazz, after drizzling with the glaze, pull a knife through the chocolate to make swirls.
Make sure you melt the white baking chips for glaze over low heat. The chips can scorch or burn easily.
For a milder chocolate flavor, you can try experimenting with milk chocolate chips instead of semisweet in the cake base and chocolate glaze.
Love the decadent glaze on top? This Easy Chocolate Glaze can be used for other cakes and desserts, too!