Moist Triple Layer Chocolate Cake

Total Time: 28 Minutes
Servings: 12

Looking for a cake recipe that is perfect in every way? Look no further than the hassle free chocolate cake recipe from Betty Crocker.


All You Need Is ...

Cake
  • Small check mark in a circle icon 1 1/2 packs Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Small check mark in a circle icon 180 ml vegetable oil
  • Small check mark in a circle icon 5 free range eggs
  • Small check mark in a circle icon 345 ml water
Topping
  • Small check mark in a circle icon 2 tubs Betty Crocker™ Creamy Deluxe™ Chocolate Fudge Frosting
  • Small check mark in a circle icon 400 ml double cream
  • Small check mark in a circle icon 50 g plain chocolate

Betty's Easy Steps

  1. Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4. Grease the 3 x 8 ” tins or line with greaseproof paper.
  2. Mix the eggs, oil, water and Devil’s Food Cake mix gently together, and whisk (by hand or electric mixer) for 2-3 minutes, until smooth and creamy.
  3. Pour the mixture evenly into three greased cake 3 x 8” tins.
  4. Bake the 3 sponges in the centre of the oven for 23- 28 minutes or until a rounded knife inserted into the centre of the cake comes out clean. Cool for 10 minutes in the 3 x 8” tin then cool on a cooling rack.
  5. Whisk 400ml of double cream either with a hand whisk or electric whisk until stiff. Then add 1 tub of Chocolate Fudge Frosting to the cream and combine thoroughly.
  6. Spread the icing in the middle two layers of the cake
  7. Spread the icing in the middle two layers of the cake
  8. Ice the top layer of the cake and quickly pat up and down with a palette knife to create texture. Spread the rest of the icing over the sides of the cake so it is fully covered.
  9. Grate the plain chocolate and sprinkle on top of the cake for the perfect finish!
  10. Garnish with some beautiful flowers on top for the perfect finish to your chocolate heaven!