Ingredients for Triple Chocolate Bliss Cake
- Chocolate Cake Mix
- Sour Cream
- Instant Chocolate Pudding Mix
- 2 large eggs
- ½ cup vegetable oil
- Water
- 1 cup whipped topping
- Semisweet Baking Chocolate
- Fresh raspberries, for garnish
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How to Make Triple Chocolate Bliss Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan.
- In a large bowl, combine the following ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt, 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract. Beat on low speed until just moistened.
- Increase speed to medium and beat for 2 minutes, scraping down the bowl occasionally.
- Pour batter into the prepared pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Run a knife or metal spatula around the edges of the cake to loosen it.
- Invert the cake onto a wire rack to cool completely.
- While the cake cools, prepare the chocolate glaze:
- In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, ½ cup heavy cream, and 2 tablespoons unsalted butter.
- Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.
- Once the cake is completely cool, place it on a serving plate.
- Reserve 2 tablespoons of whipped topping.
- Drizzle the chocolate glaze evenly over the cake.
- Immediately dollop the reserved whipped topping onto the top of the cake using a scant teaspoon.
- Use a toothpick to create a starburst pattern by drawing lines through the center of the whipped topping.
- Garnish with fresh raspberries in the center of the cake.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
86g
Fat
36g
Carbs
11g
