Description
This decadent Triple Chocolate Cake is a chocolate lover’s dream, featuring a moist cocoa-infused cake layered and coated with rich chocolate frosting and topped with a glossy chocolate ganache. Perfect for celebrations or any special occasion, this recipe combines the intense flavors of cocoa powder, semi-sweet chocolate, and creamy buttercream to create an indulgent dessert.
Ingredients
Scale
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Ganache Ingredients
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to ensure your cakes do not stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until fully combined and aerated.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and no lumps remain. Then, gradually stir in the boiling water carefully to incorporate fully; this will thin the batter for a moist cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans before removing.
- Prepare the Frosting: Beat the softened unsalted butter in a large bowl until creamy and smooth. Gradually add the powdered sugar, cocoa powder, heavy cream, and vanilla extract. Beat continuously until the frosting is fluffy and well combined.
- Frost the Cake Layers: Place one cake layer on a serving plate. Spread a generous layer of chocolate frosting on top, then carefully stack the second cake layer. Use the remaining frosting to cover the top and sides of the entire cake evenly.
- Make the Ganache: Heat the 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Pour Ganache Over Cake: Allow the ganache to cool slightly so it thickens but is still pourable. Pour it gently over the frosted cake, allowing it to drip down the sides for a beautiful finish.
- Set the Cake: Chill the cake in the refrigerator for about 30 minutes to allow the ganache and frosting to set fully before serving.
Notes
- Ensure the cake pans are well greased and floured to prevent sticking.
- Use boiling water carefully when mixing in to avoid scrambling the eggs.
- Allow cakes to cool completely before frosting to prevent melting.
- For a richer flavor, use high-quality cocoa powder and semi-sweet chocolate chips.
- Ganache should be poured at room temperature for a smooth finish.
- Chilling the cake helps set the frosting and ganache for cleaner slicing.
