6 Dessert Recipes For Extreme Chocolate Lovers Only

Are you a chocolate or a vanilla lover? If chocolate is your flavor of choice, these recipes are for you. Double and triple chocolate desserts might translate into trouble for some, but if extra-chocolaty is wrong, we don’t want to be right. Indulge in these decadent desserts before swimsuit season arrives and enjoy your winter layers while you can. Whether you serve these 6 chocolate desserts to guests on Easter or make them for a special weekday or weekend night in, as long as you wash them down with milk or a cold beverage of your choice, you will have nothing to complain about.

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1. Triple Chocolate Layer Cake

Buckle your seatbelts, because we’re starting out strong with this Triple Chocolate Layer Cake from Sally’s Baking Addiction. Boasting two thick cake layers and a rich milk chocolate frosting, this dessert is as decadent as they come, and it’s the perfect treat for any occasion. While layer cakes can be intimidating, Sally’s foolproof formula is anything but frightening, and as long as you have your baking staples and chocolate on hand, you should be good to go.

Ingredients:

  • 1¾ cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup freshly brewed strong hot coffee
  • 1.25 cups unsalted butter, softened to room temperature
  • 3 to 4 cups confectioners’ sugar
  • ¾ cup unsweetened cocoa powder
  • 3 to 5 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ to ¾ teaspoon salt
  • 15 ounces chocolate chips, optional

Directions: Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9-inch round cake pans, or use nonstick spray.

For the cake — Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium-size bowl. Set aside. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. Pour the batter into prepared baking pans and bake for 23 to 27 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.

For the frosting — Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 2 full minutes. This creates a creamy base for the frosting. Turn speed to low and slowly add 3.5 cups of confectioners’ sugar and the cocoa powder. Beat until sugar-cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to ½ cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Taste, and add salt to taste.

Place one layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.

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