Description
Triple Chocolate Cake: Indulge in layers of rich chocolate cake, velvety chocolate frosting, and decadent chocolate ganache. Perfect for chocolate lovers!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed preferred for deeper color)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot strong coffee
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ⅔ cup milk chocolate, melted and cooled
- ¼ cup cocoa powder
- 2–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 ounces white chocolate, finely chopped
- ¼ cup heavy cream
Instructions
- Step 1: Preheat your oven Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them thoroughly, lining the bottoms with parchment paper, and dusting the sides with cocoa powder instead of flour to avoid white residue on your Triple Chocolate Cake.
- Step 2: Whisk dry ingredients Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until well combined and free of lumps.
- Step 3: Mix wet ingredients In a separate medium bowl, whisk together eggs, buttermilk, oil, and vanilla extract until smooth. Slowly pour this wet mixture into the dry ingredients while mixing on low speed. The batter will be quite thick at this stage.
- Step 4: Add hot coffee Carefully add the hot coffee to the batter and mix on low speed until just combined. The batter will become thinner and glossier. Resist the temptation to overmix – a few small lumps are preferable to an overtaxed batter.
- Step 5: Divide and bake Divide the batter evenly between your prepared pans and gently tap them on the counter a few times to release any large air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Step 6: Cool and chill Allow the cakes to cool in pans for 15 minutes before turning onto wire racks to cool completely. For easier frosting, wrap the cooled layers in plastic wrap and refrigerate for at least an hour or overnight.
- Step 7: Make milk chocolate frosting For the milk chocolate frosting, beat softened butter in a stand mixer until light and fluffy, about 3 minutes. Add the melted and cooled milk chocolate, mixing until fully incorporated. Gradually add the powdered sugar, cocoa powder, heavy cream, vanilla, and salt, beating until the frosting reaches a smooth, spreadable consistency.
- Step 8: Assemble the cake To assemble, place one cake layer on a serving plate and spread a generous layer of milk chocolate frosting on top. Position the second cake layer and cover the top and sides with the remaining frosting. For the smoothest finish, use a bench scraper held at a 90° angle to the cake while turning a cake stand.
- Step 9: Make white chocolate ganache For the white chocolate ganache, heat heavy cream until it just begins to simmer. Pour over the chopped white chocolate and let sit for 2 minutes before stirring until smooth. Allow to cool until slightly thickened but still pourable. Drizzle over the top of your Triple Chocolate Cake, allowing it to create decorative drips down the sides.
- Step 10: Finish and serve Finish your cake with chocolate shavings or sprinkles if desired. Allow the ganache to set for at least 30 minutes before serving this magnificent Triple Chocolate Cake.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 50g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg