Triple Chocolate Cake

Cake Layer Overview:

Cake Base:
Double Brownie Chocolate Cake with Hazelnut 15 minutes
Crunch:
Milk Chocolate Crunch with Cocoa 5 minutes
Creamy Elements:
Milk Chocolate Ganache 15 minutes
Mousse:
Milk Chocolate Nutella Mousse 25 minutes
Decoration:
Mirror Glaze 20 minutes

Recipe Details:

Skill Level: Intermediate

Flavor: Hazelnut, Milk/Dark Chocolate

Categories: Entremet Cakes, Most Popular, Seasonal

Yield & Time:

Servings / Yield: 8-10 servings

Total Active Working Time: 1 hour & 20 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

You know I love all my cakes, but this Triple Chocolate Cake is just something else!

I love chocolate cake, and this one has chocolate in all kinds of textures: a fudgy dark chocolate brownie, a crunchy cocoa layer, a silky milk chocolate ganache, and a smooth Nutella mousse. All my favorite things in one! I promise you won’t go wrong with this one!

The black glaze and spiky chocolate spire give the cake a Halloween feel, and although I normally love making pastel-colored cakes, I really love this bold look.

Happy baking <3

For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:

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Double Brownie Chocolate Cake with Hazelnut:

  • 175 g dark chocolate (I use 54%, but a darker chocolate gives a more bitter flavor)
  • 100 g butter
  • 90 g caster sugar
  • 125 g eggs (approx. 2.5 medium eggs)
  • 0.5 tbsp all-purpose flour
  • 40 g hazelnuts
  • a pinch of salt
  1. Preheat the oven to 180°C / 356°F.
  2. Chop 100 g of dark chocolate. Coarsely chop the remaining 75 g of dark chocolate.
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