If sin is a bad thing…then why, oh why, does it taste so good?
Everybody needs just a sprinkle of sin in their lives. I’m not talking about anything drastic or punishable by law, just a little self-indulgence from time-to-time to keep you sane.
Of all the Deadly Sins, Gluttony is the one I suffer from most, and after you try this Triple Chocolate Sin Cake, you’ll find the same reigns true for you. It’s so sinfully delicious that you’ll almost feel guilty partaking in such pleasure. But the more that your conscience tells you to stop, the more your appetite will crave.
Conscience: “One slice is quite enough.”
Appetite: “You’re right, Conscience. Let’s make it a supremely giant slice then, shall we?”
When you take your first bite, the moist chocolate cake and creamy frosting will melt in your mouth. Never have you experienced such a smooth, silky cake as this. You practically don’t even have to chew. This is quite honestly the most moist cake on the planet. It’s so rich and dark and decadent, like something from the table of a God…or perhaps the Devil’s kitchen.
Chocolate lovers, you will not find a more satisfying cake on the planet. And even if you aren’t one for sweets, you will find heaven here. My mother, as I’ve mentioned before, much prefers savory to sweet, and yet she absolutely adores this cake. She cannot stop raving about it. And nor can I. It is that good.
Sinfully decadent, deeply chocolatey, and downright indulgent, this is a cake from your darkest fantasies. You will melt away with each bite as that luscious chocolate hits your soul. This incredible Triple Chocolate Sin Cake teeters on the edge between glorious heaven and deep, dark sin. Do not resist it, my little cookies. This cake will take you in.
P.S. Who’s observant today? This is the same cake and frosting from my Chocolate Bunny Cake. I had a leftover round cake, so I turned it into this gorgeous Triple Chocolate Sin Cake.
A Few Tips Before You Get Cooking:
- You may have extra batter. This recipe is cut in half. Originally, it yields three 8-inch round cake pans. However, this is a single layer cake (hence why I cut it in half). Feel free to double it, as well as the frosting, in order to create a 2-layer cake. However, it is not necessary to double the chocolate glaze; you’ll have enough.
- Work with the chocolate quickly so you can spread it out smoothly before it sets up.
- Make this the perfect Easter dessert by turning it into my Chocolate Bunny Cake!
- To line the bottom of a round pan with parchment paper: Rip off a sheet of parchment paper larger than the pan you’re using. Set the pan on top, then trace around the pan with a sharp knife. Viola! The perfect-sized circle.
- Avoid making a mess when you frost the cake: Stick pieces of waxed paper underneath the edges of the cake, then frost away (Don’t stick them too far underneath, or you won’t be able to pull them out). When finished, gently pull the waxed paper away, along with the mess!
Triple Chocolate Sin Cake
For the Chocolate Cake:
Cake recipe from The Pastry Queen
- 1 stick (1/2 cup) butter
- 1 cups water
- 1/2 cup canola oil
- 2 cups granulated sugar
- 1/4 cup dark cocoa powder
- 1/4 cup regular cocoa powder
- 2 cups flour
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp. + 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. vanilla extract
For the Chocolate Buttercream:
Buttercream recipe from Savory Sweet Life
- 1 cup unsalted butter (2 sticks), softened (but not melted!)
- 3 1/2 cups confectioners (powdered) sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
For the Chocolate Glaze:
- 12 oz. milk or semi-sweet chocolate, finely chopped
- 1 stick (1/2 cup) butter
- Make the cake: Preheat oven to 350 degrees F. Spray an 8-inch round cake pan with nonstick cooking spray and line the bottom of the pan with parchment paper. Set aside.
- In a small saucepan over medium heat, cook the butter, water, and oil until butter is melted. Remove from heat and set aside. In a separate bowl, stir together the sugar, cocoa powders, and flour. Whisk in the butter mixture until completely smooth. Then whisk in the eggs one at a time, followed by the buttermilk. Finally, whisk in the baking soda, salt, and vanilla.
- Pour into the pan until 3/4 full. Note: you may have extra batter. Bake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool on wire rack for an hour. Then carefully invert the cake onto a plate or cake stand. Let cool completely.
- Make the frosting: Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time. (I used about 2 additional tablespoons).
- Scrape the frosting out on to the top of the cake. Use an offset spatula to spread the frosting. Work the frosting over the edges and let it fall over the sides. Smooth out the sides nicely, then the top. You may use a bowl scraper for a cleaner finish. Pop the cake into the freezer before proceeding.
- Make the Chocolate Glaze: in a medium saucepan over low heat, melt together the butter and chocolate. Continue to stir constantly or the chocolate will burn. When chocolate is completely melted, remove from heat.
- Immediately retrieve the cake from the freezer and pour the warm chocolate over top. Let it fall over the sides and smooth it out nicely.
- Put the cake in the fridge until chocolate is set (about 10 minutes). Slice and enjoy!
- Store in the fridge in an airtight container for up to 5 days. Allow to come to room temperature before eating.