Rich Triple Chocolate Cake
This Triple Chocolate Cake combines moist chocolate layers with decadent ganache and creamy frosting, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Chocolate Ganache
- 8 oz semi-sweet chocolate chopped
- 1 cup heavy cream
Chocolate Frosting
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Ganache
- Heat the heavy cream in a saucepan until it just begins to simmer. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth and glossy.
Frosting
- Beat the butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla. Beat until smooth and fluffy.
Assembly
- Place one cake layer on a serving plate. Spread with a layer of ganache. Top with another cake layer and repeat. Finish with the third cake layer and cover the entire cake with frosting.
- Serve the cake at room temperature for the best texture and flavor.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Notes
Pro Tips: Make sure to use room temperature ingredients for a smooth batter.
Ingredient Substitutions: Substitute buttermilk with a mix of milk and vinegar if needed.
How to Serve: This cake pairs perfectly with a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Cake layers can be made ahead and frozen for up to 3 months.
Ingredient Substitutions: Substitute buttermilk with a mix of milk and vinegar if needed.
How to Serve: This cake pairs perfectly with a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Cake layers can be made ahead and frozen for up to 3 months.