Triple Chocolate Threat Cake

You know that food that is so bad for you, but you don't seem to care because it's just that good. This is that cake... Such a guilty pleasure.

Full of calories and nothing diet about it at all. But every bite is all so worthed. The perfect combination of soft crumbling cake, bite size chocolate pieces, crushed nuts giving it a nice crunch and a sticky-goey dulce de leche covering. Well worth your time to make.

Triple Chocolate Threat Cake
Servings: 10 servings
Prep Time: 15 Minutes
Total Time: 1 hour 30 min
Source: Elsie Da Silva

1 cup butter
2 cups sugar
4 eggs
2 3/4 cups flour
3 tsp baking powder
1 cup milk
1/4 cup cocoa powder

1 Can condensed milk
1/2 cup Crushed Pecans
1/3 cup coconut
1/3 cup chocolate chips
chocolate syrup sauce (Can also be made by combining 1/2 cup cocoa powder and about 2- 3 tbsp butter in a small pot and cooking on medium low heat for about 5 min.)


Preheat your oven to 350F or 175C and start by making your cake

Grease a cake pan with a little butter and flour, then in a large bowl mix in your butter and sugar until smooth, add eggs and mix until smooth, add in flour and baking powder again mix and then add milk and mix until smooth. Lastly add in your cocoa powder and mix well.  Place mixture into your cake pan and cook in the oven for 45 min to 1 hour depending on type of cake pan used. For a bundt cake like the one pictured above leave in oven for 45 min. Generally for round cakes or cakes made in a pyrex it may vary from 55 min to 1 hour 10 min. Cake is ready when a toothpick or knife pokes the cake and it comes out dry.

While your cake is in the oven, Prepare your sticky topping by putting an unopened can on condensed milk into a pot of boiling water and leave boiling on medium high heat for about 1 hour, this is how you make dulce de leche caramel, very simple.  (If you own a pressure pot, it is much quicker if you put the can of condensed milk inside of a pressure pot and do the same thing...)  Once done, Be EXTREMELY careful when dealing with this HOT can. I suggest draining out the water and leaving the pot along with the can in cold running water for at least 3 - 4 minutes to ensure it cools off.

Open your can, once fully cooled of and frost your cake, if the dulce de leech is too thick a great trick is to add a little milk to soften it a bit.

After frosting the cake start mounting on your toppings. Drizzle your chocolate sauce lightly on top, Sprinkle on your crushed pecans, chocolate chips and coconut.

Cut, serve and enjoy.
Print Recipe
Excellent with a nice tea or coffee.

God Bless
From my kitchen to yours


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