Description
This Triple Chocolate Cake is an ultra-rich, decadent dessert featuring three layers of chocolate indulgence: a moist chocolate cake, luscious chocolate ganache, and a silky chocolate buttercream frosting. Perfect for birthdays, holidays, or any time you need a serious chocolate fix!
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot coffee (or hot water for a milder flavor)
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream (or milk)
- 1 teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- Mix Wet Ingredients: In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract.
- Combine: Slowly mix the wet ingredients into the dry ingredients. Gradually stir in the hot coffee until smooth. The batter will be thin—this is normal!
- Bake: Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
Make the Ganache:
- Heat the heavy cream in a small saucepan until warm (not boiling). Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and set aside to cool slightly.
Make the Buttercream Frosting:
- Beat the butter in a mixing bowl until creamy. Add cocoa powder and powdered sugar, alternating with heavy cream, until smooth and fluffy. Mix in the vanilla extract.
Assemble the Cake:
- Layer the Cake: Place one cake layer on a plate. Spread a thin layer of ganache over the cake, then spread some buttercream frosting.
- Stack & Frost: Place the second cake layer on top. Frost the top and sides of the cake with the remaining buttercream.
- Drizzle with Ganache: Drizzle extra ganache over the top, allowing it to drip down the sides.
- Decorate (Optional): Sprinkle with chocolate shavings, mini chocolate chips, or fresh berries.
Notes
- Extra Moist Cake: Add 1/4 cup sour cream to the batter for a richer texture.
- Storage: Store at room temperature for up to 2 days or refrigerate for up to 5 days. Let sit at room temperature before serving.
- Stronger Chocolate Flavor: Use dark cocoa powder and espresso powder (1 teaspoon) in the batter for an intense chocolate hit.
- Cupcakes Option: This recipe makes about 24 cupcakes. Bake at 350°F for 18-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes