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
Scale
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