Indulge in the ultimate Triple Chocolate Cake! Rich, moist chocolate cake layered with silky chocolate ganache and topped with creamy chocolate frosting—pure decadence in every bite!
Why You’ll Love This Recipe
- Triple the Chocolate: Combines cake, frosting, and ganache for a rich and satisfying dessert.
- Moist and Fluffy: The buttermilk and hot coffee ensure a tender, flavorful cake.
- Elegant Presentation: Perfect for birthdays, holidays, or impressing guests.
- Versatile: Easily customizable with your favorite chocolate or toppings.
- Make-Ahead Friendly: Tastes even better the next day as the flavors meld together.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water for a milder flavor)
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the ganache:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
Directions
Make the Cake
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the sugar, buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat until smooth and well combined.
- Gradually pour in the hot coffee, mixing until the batter is thin and fully incorporated.
- Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- In a large bowl, beat the softened butter until creamy. Add the powdered sugar and cocoa powder, mixing on low speed to combine.
- Gradually mix in the heavy cream and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and smooth.
Make the Ganache
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and add the chopped chocolate. Let sit for 2 minutes, then whisk until smooth and glossy.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the remaining layers, then frost the top and sides of the cake.
- Pour the ganache over the top of the cake, allowing it to drip down the sides for a dramatic finish.
- Chill the assembled cake for 20–30 minutes to set the ganache before slicing and serving.
Servings and Timing
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Servings: 12
- Calories per Serving: ~450 kcal
Variations
- Dark Chocolate: Use dark cocoa powder and bittersweet chocolate for a richer taste.
- Milk Chocolate: Swap semi-sweet chocolate with milk chocolate for a sweeter ganache.
- Nutty Addition: Add chopped hazelnuts or almonds between the layers for extra texture.
- Fruit Pairing: Serve with fresh raspberries, strawberries, or a drizzle of raspberry sauce.
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour.
Storage and Reheating
FAQs
1. Can I make this cake ahead of time?
Yes, bake the cake layers a day in advance, wrap tightly, and frost before serving.
2. What can I substitute for buttermilk?
Use regular milk with 1 tablespoon of vinegar or lemon juice as a buttermilk substitute.
3. Can I use a different size cake pan?
You can use two 9-inch pans or a single 9×13-inch pan. Adjust the baking time accordingly.
4. How do I prevent the cake from sticking?
Grease the pans well and line them with parchment paper for easy release.
5. Can I make the frosting less sweet?
Reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness.
6. Can I use milk instead of heavy cream for the ganache?
Heavy cream is recommended for a rich texture, but whole milk can work in a pinch.
7. How do I ensure my ganache drips look perfect?
Use a spoon or squeeze bottle to control the drips and work on a chilled frosted cake.
8. Can I add more chocolate layers?
Absolutely! Add chocolate chips or a chocolate mousse layer for extra indulgence.
9. What’s the best way to slice this cake?
Use a sharp knife dipped in hot water and wiped dry for clean slices.
10. Can I make this cake vegan?
Yes, use plant-based milk, vegan butter, and an egg substitute to adapt the recipe.
Conclusion
This triple chocolate cake is the ultimate dessert for chocolate lovers, combining moist cake layers, rich frosting, and glossy ganache. Whether for a birthday, anniversary, or a chocolate craving, this cake delivers a decadent experience that’s sure to impress. Give it a try and savor every chocolatey bite!
Print
Triple Chocolate Cake Recipe
- Total Time: 60 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Indulge in the rich decadence of a Triple Chocolate Cake! Layers of sponge, mousse, and chocolate toppings make it a chocoholic’s dream.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water for a milder flavor)
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the ganache:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the sugar, buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat until smooth and well combined.
- Gradually pour in the hot coffee, mixing until the batter is thin and fully incorporated.
- Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking