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Triple-Chocolate Cake
Triple-Chocolate Cake
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Prep Time:
15 minutes
Total Time:
2 hours
Indulgent triple-chocolate cake: rich cake base with melted semisweet chocolate, topped with silky-smooth chocolate glaze and a white chocolate drizzle. Ultimate treat for chocolate lovers.
Ingredients:
  • 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
  • 1/4 cup white vanilla baking chips
  • 1 teaspoon shortening
Instructions:
  • Preheat the oven to 325°F and grease a 9-inch round cake pan. In a 2-quart heavy saucepan, melt 1 cup of chocolate chips and 1/2 cup of butter over low heat, stirring constantly. Let it cool for 5 minutes. Mix in the flour until smooth, then add the egg yolks and stir until well blended.
  • In a large bowl, use an electric mixer to beat egg whites until foamy. Gradually add sugar one tablespoon at a time until soft peaks form. Gently fold in the chocolate mixture and spread evenly in the pan.
  • Bake in the oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes, then gently remove it from the pan onto a cooling rack. Allow the cake to cool completely for about 1 hour before placing it on a serving plate.
  • In a small saucepan over low heat, melt 1/2 cup chocolate chips, 2 tablespoons butter, and corn syrup together, stirring constantly. Drizzle the chocolate mixture over the cake, letting it cascade down the sides.
  • Melt the glaze ingredients in a small saucepan over low heat, stirring constantly, then drizzle it over the cake.

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