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I was overwhelmed by the many decisions I had to make for my wedding, but I knew I wanted a chocolate cake. And I got it—not just chocolate, but triple chocolate ganache.

edible flowers for fall cakeIt was good—and gorgeous, dark chocolate brown with orange and yellow nasturtiums spilling over it.

For our first anniversary, I made a triple chocolate cake and decorated it with nasturtiums from the garden. The filling in this cake is lighter and more buttery than my wedding cake, but it’s still delightfully decadent.

The cake with no filling or glaze makes a rich dessert. Serve it with raspberries and a little vanilla ice cream or barely sweetened whipped cream. I often serve it this way.

Triple Chocolate Cake

The recipe looks long, but all three parts are really easy to make.

Cake

Amounts are per cake. Double for two layers. I usually mix them up separately because one fits nicely in my double boiler.

4 oz bittersweet chocolate, chopped fine
1 stick butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder

  1. Preheat oven to 375 F and grease an 8- or 9-inch round cake pan or springform pan. Line bottom with a round of parchment paper. (The cake has a tendency to stick, so don’t skip the parchment paper.)
  2. In a double boiler, melt chocolate with butter over barely boiling water, stirring until smooth.
  3. Remove top of double boiler from heat and whisk sugar into the chocolate mixture.
  4. Add eggs and whisk well.
  5. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
  6. Pour batter into pan and bake in middle of oven for 25 minutes, or until top has formed a thin crust.
  7. Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.

 

Filling

Allow time to chill. You can make this a day ahead and store in the fridge—or cook chocolate mixture and let chill overnight.

1/2 cup sugar
1/4 cup cornstarch
4 Tbsp. cocoa powder
1 1/4 cup milk
1 cup butter softened
1/4 cup powdered sugar

  1. In a medium sauce pan, combine sugar, cornstarch, and cocoa powder. Blend well. Gradually stir in milk.
  2. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat. Cover with plastic wrap and refrigerate for about an hour or until cool.
  3. In a large bowl, beat butter and powdered sugar until well blended. Gradually add cooled chocolate mixture. Beat until light and fluffy.

 

Glaze

3/4 c. whipping cream
8 oz bittersweet chocolate, finely chopped

  1. Place the chopped chocolate in a large mixing bowl and set aside.
  2. Pour cream into a small, heavy saucepan. set over medium heat and stir until it comes to a boil.
  3. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted.
  4. Let stand at room temperature for 10 minutes before pouring over cake.

 

Assembly

  1. Place one cake on a serving plate. Spread a thick layer of filling on top of layer.
  2. Cover with raspberries (optional, but the raspberries help offset all the chocolate).
  3. Layer the second cake over the first.
  4. Pour glaze over cake and smooth with a flat spatula. Use extra frosting to decorate top and sides of cake if you like. Garnish with edible flowers like nasturtiums (optional)