Description
Triple Chocolate Cake is a rich, moist chocolate layer cake made with cocoa, melted chocolate, and silky ganache for the ultimate chocolate dessert. This decadent homemade cake is perfect for birthdays, parties, and anyone craving an easy triple chocolate cake recipe with deep chocolate flavor and a soft, tender crumb.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 cup warm brewed coffee
2 teaspoons vanilla extract
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
6 ounces semisweet chocolate, melted and slightly cooled
1/4 cup heavy cream
3/4 cup heavy cream
1 cup semisweet chocolate chips
1/2 cup mini chocolate chips or chocolate curls
Instructions
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, warm coffee, and vanilla extract. Whisk until the batter is smooth and well combined.
4. Divide the batter evenly between the prepared pans.
5. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
7. To make the frosting, beat the softened butter until creamy.
8. Add the powdered sugar and melted semisweet chocolate.
9. Pour in the heavy cream and beat until the frosting is smooth and fluffy.
10. Place one cake layer on a serving plate and spread frosting over the top.
11. Add the second cake layer and frost the top and sides of the cake.
12. To make the ganache, heat the heavy cream until hot but not boiling.
13. Pour it over the semisweet chocolate chips and let it sit for 1 minute.
14. Stir until smooth and glossy.
15. Let the ganache cool slightly, then pour it over the top of the cake.
16. Finish with mini chocolate chips or chocolate curls.
17. Chill for 15 to 20 minutes to set the ganache, then bring to room temperature before serving.
Notes
Use room temperature eggs and buttermilk so the batter mixes smoothly and bakes evenly.
Do not overbake the cake layers or they can lose some of their soft, moist texture. Start checking a few minutes early.
Let the ganache cool slightly before pouring so it spreads beautifully over the top without running too thin.
- Prep Time: 25 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 49g
- Sodium: 340mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 78mg