Tips To Prepare Triple Chocolate Cake Goldilocks Quick

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This isn’t your average chocolate cake. This is a triple chocolate cake so rich, so decadent, it’s like the three bowls of porridge in the Goldilocks story: not too bland, not too sweet, but just the perfect balance.

This cake is guaranteed to satisfy even the most discerning chocolate lover.

Triple The Goodness with Goldilocks Triple Delight cake - MegaBites
Triple The Goodness with Goldilocks Triple Delight cake – MegaBites

Before we begin, a word on cocoa powder: There are two main types of cocoa powder – natural and Dutch-processed. Natural cocoa powder has a brighter, more acidic flavor, while Dutch-processed cocoa powder is darker and has a milder, more chocolatey flavor. For this recipe, we recommend using Dutch-processed cocoa powder for the richest chocolate taste.

Now, let’s gather the ingredients and embark on this delicious adventure!


For the Cake:

1 ¾ cups all-purpose flour

  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsweetened Dutch-processed cocoa powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

  • For the Chocolate Ganache:

    1 cup heavy cream

  • 12 ounces semisweet chocolate chips

  • Directions:

    Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms of the pans with parchment paper for easy removal.

    Whisk together the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

    Cream the butter and sugar: In a large bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed for about 3 minutes, until light and fluffy.

    Beat in the eggs one at a time: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

    Stir in the vanilla: Stir in the pure vanilla extract.

    Add the dry ingredients alternately with the buttermilk: Begin and end with the dry ingredients, adding them in three batches alternating with two batches of buttermilk. Mix on low speed until just combined, scraping down the sides of the bowl as needed. Do not overmix.

    Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    Cool the cakes completely on a wire rack before frosting. Once cool, remove the cakes from the pans and peel off the parchment paper. Let the cakes cool completely on a wire rack before frosting.

    While the cakes cool, prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until simmering. Remove from the heat and pour over the chocolate chips in a heat-resistant bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly before frosting the cake.

    Frost the cake: Once the cakes are cool and the ganache has cooled slightly, place one cake layer on a cake plate or serving stand. Spread a generous layer of ganache on top. Top with the second cake layer, then spread another layer of ganache. Finally, place the third cake layer on top and frost the entire cake with the remaining ganache.

    Refrigerate the cake for at least 30 minutes before serving. This allows the ganache to set.

    Slice and serve! Enjoy your decadent triple chocolate cake!

    Nutrition Facts:

    (Please note that this is an approximate nutritional value and can vary depending on the specific ingredients used.)

    Serving size: 1 slice (1/12th of cake)

    Calories: 450
    Fat: 25g
    Saturated Fat: 15g
    Cholesterol: 80mg
    Sodium: 200mg
    Carbohydrates: 50g
    Sugar: 35g
    Protein: 5g


    This triple chocolate cake is sure to be a crowd-pleaser. It’s rich, moist, and packed with chocolate flavor. With its three layers and decadent ganache frosting, it’s the perfect ending to any meal.

    Now, let’s answer some frequently asked questions about this delicious cake:


    1. Can I use a different type of cocoa powder?

    While Dutch-processed cocoa powder is recommended for the richest chocolate flavor, you can substitute natural cocoa powder in a pinch. However, the cake may have a slightly different flavor profile.