Description
Triple Chocolate Cake: Indulge in this decadent treat loaded with rich cocoa, smooth chocolate ganache, and creamy chocolate frosting. Perfect for any sweet tooth!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
- 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 pure vanilla extract
- 1 cup hot coffee (enhances chocolate flavor)
- 1 cup unsalted butter, softened
- 8 oz milk chocolate, melted and cooled
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 6 oz white chocolate, finely chopped
- ⅓ cup heavy cream
Instructions
- Step 1: Prepare the Cake Layers Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. In a separate bowl, beat the eggs, then add buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Slowly add the hot coffee, mixing on low to incorporate (the batter will be thin). Divide the batter evenly between the prepared pans.
- Step 2: Bake and Cool Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake your Triple Chocolate Cake layers, as this is key to maintaining that irresistible moisture. Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. For easier handling, wrap the cooled layers in plastic wrap and refrigerate for at least an hour or overnight—this makes them more stable for frosting.
- Step 3: Make the Milk Chocolate Buttercream Beat the softened butter in a large bowl until light and fluffy, about 3 minutes. In a separate microwave-safe bowl, melt the milk chocolate in 30-second intervals, stirring between each, until completely smooth. Let it cool slightly but remain fluid. Gradually add the cooled melted chocolate to the butter while beating on medium speed. Add powdered sugar one cup at a time, beating well after each addition. Incorporate the heavy cream and vanilla, then increase speed to high and beat for 3 minutes until light and fluffy.
- Step 4: Assemble the Cake Place one cake layer on a serving plate or cake board. Spread about 1 cup of buttercream evenly over the top. Place the second layer on top, then use remaining buttercream to frost the top and sides of the cake. For the smoothest finish, use a bench scraper held at a 90-degree angle to the side of your Triple Chocolate Cake. Refrigerate the frosted cake for 30 minutes to set the buttercream before adding the ganache.
- Step 5: Make and Apply the White Chocolate Ganache Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy. Allow the ganache to cool until slightly thickened but still pourable. Starting at the center of the chilled cake, pour the ganache and let it naturally flow toward the edges, creating artistic drips down the sides. Return the cake to the refrigerator to set the ganache for at least 15 minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 450 calories per serving
- Sugar: 40 grams
- Sodium: 300 mg
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 70 mg