Triple Chocolate Cake Recipe | Mile’s Kitchen Cafe

These triple cupcakes feature an exquisite chocolate flavor that is ultra-chocolatey, crusty and tender. Bonus: It’s super easy to make! And this chocolate drizzle is cool.

The Triple Chocolate Cakes has been around for so long, and they’re 100% worth the wait.

Take notes from This is a tried and true cake recipeIt took a few (well, a lot) of beta tests to get these things right. No one here ended up so sad for being forced to eat yet another test batch of decadent pure chocolate heaven.

If homemade cakes seem intimidating, let me confidently assure you of my lazy soul: They’re easy. Likes, really Easy.

Perfect for all the chocolate lovers in your life. Seriously, why don’t we all make cakes that often ??

Cookies versus cookies

I grew up thinking that the cake was a piece of bread dough fried in oil and then dipped in butter and honey (or cinnamon and sugar).

I didn’t even know anything like an elegant baked cake until I was in my twenties.

And I’m pretty sure of my ignorance, I argued with 3 1/2 of my roommates in the day about what constituted a “real” cake. Spoiler alert: These girls also wear heels and high heels, and they grew up on the East Coast, and they majored in things like art theory, so it’s not surprising that they win arguments and maybe spend a lot of time moving their eyes around in my theories.

Despite my stubbornness at first (and kind of intimidating), I fell in love with the simple baked cake.

Slicing the butter

These chocolate brownies are super easy to make. They are one-pot wonder. And they meet quickly.

After the dry ingredients are whisked together, the butter should be chopped.

Usually, this is a process that I hate. But there are two great hacks:

Use a food processor (it makes this process fast) or
Grab a square grater and grate the cold butter over the large holes (if you work quickly, the butter doesn’t melt in your fingers)

The butter grating trick is my favorite. It is easy and fast. Of course, you can also use a classic pastry mixer or butter knives. You just want the butter in pea-sized chunks.

The method of mixing the scone dough

After the butter strands are coated with the dry ingredients, add chocolate chips (dark! Yum!) And add curd and vanilla.

Start mixing the dough with a rubber spatula until it cures into shaggy pieces. Do not be overly confused! The mixing process should take less than a minute.

If cake dough is mixed too much or too hard, the cakes will be firm and dry.

When the dough looks clumpy with a few dry spots, flip it onto a lightly floured surface and leave it in a long rectangle shape.

Use a sharp knife or a bench knife (my all-time favorite kitchen gadget) and cut them into 12-14 triangular wedges. There is no real magic number.

Cut it small. Cut them out for big cliques. It’s your choice. follow your heart.

Do not overbake

Put the scones in a tray half tray lined with parchment.

Adhenneha with butter and sprinkle with sugar.

Coarse sugar, if you have it. It adds insanely delicious crunchy sweetness to the top of cookies.

Then bake until cooked. If you aren’t sure about maturity, mistake the side for not eating slightly. Over-baking the scones will cause them to dry out.

Glaze

When the scones have cooled to room temperature or just a little warm, sprinkle these babies with spoiled chocolate.

I go take the whip with the whisk trick. But you can get fancy and pour the glaze into a bag, cut the corner, and start creating some cake art.

Tipping the scones

If your scones tilt or “warp” while baking, never fear. It can be due to many different things like mixing, how to measure dry and wet ingredients, etc.

This muffin recipe and the recipe it originated from has a slightly higher butter-to-flour ratio because I love very flaky and very fluffy cookies.

Because of this, they might roll or twist a little while baking, but I consider it a small price to pay for the perfect cake.

Side note: This baked dough is great in a small or regular skillet.

These triple chocolate brownies are divine.

My favorite way to eat it is to put one (or more …) in the microwave and heat it up for only 15-20 seconds. It is enough just to give this glaze and chocolate chip a hard, irresistible character.

Doing so makes even two-day-old cakes taste as fresh as the day they were born.

You will love me or hate me for this information.

Also, I don’t have the words yet enough to adequately express my humble gratitude and my sheer amazement in all your comments on The post from last week. The response completely blew me away, and it is no exaggeration to say that I have cried many tears as I read your honest, weak and often heartbreaking comments. Holly (and her sister, Dawna) spoke to us and cried over your comments, and Holly felt undisputed (and very much wanted) power from your comments, notes, prayers, and all the other private and personal emails and Instagram messages that were sent out. I don’t think I can even begin to understand or underestimate the domino effect of positivity and change that was put in place last week by all of you who took action and showed up in a big way. I am very grateful to each of you.

A year ago: Easy sugar candy cut
two years ago: Skillet meal is quick and easy
Three years ago: Fudge Cookies Brownie One Pot
Four years ago: White Velvet Sugar Cookies
Five years ago: Russian cream with berries
Six years ago: The Classic Strawberry Cake (with a decadent chocolate version)
Seven years ago: Cheesecake No-Bake Berry Yogurt

fruit:
10-12 scones

Preparation time:
25 minutes

Cooking time:
15 minutes

extra time:
15 minutes

Total time:
55 minutes

Ingredients

Cakes:

3 cups (15 ounces) all-purpose flour
1/2 cup (1.5 ounce) unsweetened natural cocoa powder (see note)
3/4 cup (5.5 ounces) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Salt 1/2 tsp
3/4 cup (6 ounces, 12 tablespoons) cold butter (I use salted)
1 cup semisweet or dark chocolate chips (regular or small size)
1 1/4 cup of yogurt (see note)
1 teaspoon vanilla
2 tablespoons melted butter
Coarse sugar to sprinkle (see note)

Glaze:

1/4 cup (0.75 ounces) cocoa powder
3/4 cup (3 ounces) powdered sugar
2-3 tablespoons of milk or cream

instructions

Preheat oven to 400 degrees Fahrenheit. Lay half a tray with parchment paper and set aside.
To prepare the cakes: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Using the large holes of a grater, grate the butter into the dry ingredients. Stir until the butter pieces are evenly coated with the dry ingredients.
(An alternative to a grater is to chop the butter into chunks, add it to the dry ingredients, and then chop it with a pastry mixer or butter knives until the butter is about the size of a pea. The dough can also be mixed into a food processor.)
Add chocolate chips. Toss to collect. Add curd and vanilla extract.
Mix with a rubber spatula until the dough begins to thicken. Do not be overly confused! Some dry patches are okay. To test, squeeze a handful of dough together. If you get together, you’d better go. If it breaks down, add a few tablespoons of yogurt.
Turn the dough onto a floured surface and leave it into a long rectangle, 15 x 3 inches. Cut into 10-12 triangular wedges.
Place it on a baking sheet about 1/2 inch apart. Sprinkle it with melted butter and sugar.
Bake for 12-15 minutes until it is completely thick and no longer doughy (skip the underside of the bread slightly if you are not sure).
Allow the scones to cool down a bit, or even cool slightly, or at room temperature
For glazing: Mix cocoa powder and powdered sugar together. Add milk or cream and whisk until a thick but fragile coating forms, dilute it with extra milk, if needed.
Sprinkle the scones with glaze. Serve the cookies at room temperature or a little warm.

Notes

Cocoa powder: I guess these would be great with Dutch-style cocoa, too. Either I use all-natural cocoa powder (like Hershey’s) or half-natural cocoa and half Dutch process (like Hershey’s Special Dark or Droste).

Milk: I have found that store-bought yogurt works better than homemade yogurt (milk + lemon juice) because it is thicker. If you want a sweetened option, I suggest whipping together half sour cream / half milk. You can also try using the cream in place of curd.

sugar: Coarse granulated sugar or raw turbinado sugar is fun – if you don’t have it, regular granulated sugar works.