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Triple Chocolate Layer Cake

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Indulge in this rich and decadent Triple Chocolate Layer Cake that’s perfect for any chocolate lover! Layers of moist chocolate cake, luscious ganache, and fluffy buttercream will make this dessert a showstopper at any celebration! 

Ingredients

Scale

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • For the Chocolate Ganache:
  • 1 cup heavy cream
  • 8 oz semi-sweet or dark chocolate, chopped
  • 2 tbsp unsalted butter, room temperature
  • For the Chocolate Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • ¾ cup unsweetened cocoa powder, sifted
  • 2 tsp vanilla extract
  • ¼ cup heavy cream (more if needed for consistency)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. Make the Chocolate Cake: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla extract. Mix until well combined. Gradually pour in the boiling water while mixing. The batter will be thin; this is normal! Divide the batter evenly among the prepared cake 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 turn them out onto wire racks to cool completely.
  3. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not boil. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes. Stir until smooth, then mix in the butter for added shine. Set aside to cool slightly.
  4. Make the Chocolate Buttercream Frosting: In a large bowl, beat the butter on medium-high speed until creamy. Gradually add the powdered sugar and cocoa powder, beating until combined. Mix in the vanilla extract and heavy cream, one tablespoon at a time, until smooth and fluffy.
  5. Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of ganache on top, followed by a layer of chocolate buttercream frosting. Repeat with the second cake layer. Top with the final cake layer and frost the entire cake with the remaining buttercream frosting. Drizzle the cooled ganache over the top, letting it drip down the sides for a stunning effect.
  6. Garnish and Serve: Decorate with chocolate shavings, chocolate chips, or a drizzle of chocolate syrup. Chill the cake for at least 30 minutes before slicing for clean cuts.

Notes

  • Use high-quality cocoa powder and chocolate for the best flavor.
  • If the ganache thickens too much, gently reheat it in the microwave or over a double boiler.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving.

Nutrition

Find it online: https://deliceflash.com/triple-chocolate-layer-cake/