Okay, so having one type of chocolate isn’t enough for you? Why not try the triple chocolate cake! Yep, that’s right, three different types of chocolate (Cocoa powder, dark chocolate and chocolate chips) that make this cake gorgeously dense and satiate every chocolate craving! Now why would I turn to The PurpleFoodie when I had the recipe from Jill O’Connor’s book?
That’s because I absolutely loved the way she made it, and coming from a site that I have visited “n” number of times , I blindly went ahead..So instead of using her recipe, I followed The Purple Foodie’s recipe instead..!
Now I made this as a cake (as shown in the book) but you can adapt it into cupcakes.I made 2 cakes, one in 6″ pan and the other in a 4″. Plus the in the book the frosting is for a Chocolate Mousse Buttercream, however I used a simple chocolate ganache instead .
The 6″cake had to be packed and delivered to Dubai! (One very kind friend offered to take it take it on her flight 🙂 thanks girl! ) Of course, the 4″ mini “cake” was for my family. After facing a lot of cribbing from their end regarding the not-so-huge size of the cake, I was hoping they’d like the cake. Liked? They loved it! This cake is super duper awesome!
All thanks to the PurpleFoodie!!
I followed the recipe almost to the “T” only replacing oil as called for the recipe with butter and margarine.
Yield: 8-10 servings
(One 6″ and one 4″ cake)
1/3rd cup cocoa powder
100 gms bittersweet chocolate
1 cup hot milk
2 tsp vanilla extract
200 gms yogurt
1 cup butter (Can use half margarine and half butter)
2 cups sugar
2 cups /250 g all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt (Omit if using salted butter like Amul)
1 cup semisweet chocolate chips
½ cup hazelnuts, chopped and toasted.
Grease the cake pans and dust with flour.
In a large bowl, add the cocoa powder, bittersweet chocolate and pour the hot milk over it
Stir until smooth. Add in the vanilla and yogurt. Stir.
Cream the butter and slowly add in the sugar. After it reaches a creamy consistency add in the eggs ; one at a time beating well after each addition.
Sift the flour, baking powder, baking soda and salt. Add 1/3rd of the dry mix to the chocolate mix, then 1/3rd of the other mix to the chocolate mix. Keep repeating until all of the flour is used up.Do not over mix! Fold in the chocolate chips and hazelnuts until barely combined.
Pour this into the cake pans
Bake at 170 C for around 30-0 minutes or until a skewer inserted comes out clean.
I topped the cake with a simple chocolate ganache, however you can use any frosting of your choice .