This Triple Chocolate Cake is an absolute showstopper! When I first brought it over to my friend’s house and showed it to her before the guests arrived her jaw literally dropped. And I’m happy to say that upon having her first bite she exclaimed it was the best cake she’d ever eaten. She quickly polished off her first slice and then went back for a second—it was a success.

There are three delicious components to this cake that make it irresistible. Moist and tender chocolate cake layers, filled with creamy chocolate mousse and topped with thick and luxurious chocolate frosting. I’m drooling just thinking about it!

 

Ingredients:
INGREDIENTS – MOUSSE
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.4 ounce) package instant chocolate pudding mix
1 cup whipping cream, whipped to stiff peaks

INGREDIENTS – CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

INGREDIENTS – FROSTING
1 cup butter, softened
4 1/2 cups confectioners’ sugar
1 cup Hershey’s Special Dark baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

Directions:

For the mousse – in large mixing bowl, beat sweetened condensed milk, and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Chill at least 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least 1 hour.

For the cake – preheat oven to 350 degrees. Line three 9-inch pans with parchment paper and spray pans with cooking spray. Stir together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla, and beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to wire racks. Cool cakes completely.

For the frosting – in a large mixing bowl, cream butter. Gradually beat in confectioners’ sugar, cocoa, and vanilla. Add enough milk until frosting reaches spreading consistency.

To assemble, place one cake round on a cake board or serving platter. Top with about 1 1/2 cups of the mousse. Add the second cake layer and top with about 1 1/2 cups of the mousse. Place the third cake layer on top. Cover the top and sides of the cake with the dark chocolate frosting. Store cake in the refrigerator.

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Quick tip: You can substitute a cup of whipped topping like Cool Whip in for the whipped cream if you have that on hand instead of heavy cream.

Photo attribution and recipe courtesy of: Hannah in the Kitchen.