Triple Chocolate Cake Recipe

Triple Chocolate Cake Recipe

Ingredients:

• For the Chocolate Cake:

•   1 ¾ cups (220g) all-purpose flour
•   ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
•   2 cups (400g) granulated sugar
•   1 ½ tsp baking soda
•   1 ½ tsp baking powder
•   ½ tsp salt
•   2 large eggs
•   1 cup (240ml) buttermilk
•   ½ cup (120ml) vegetable oil
•   2 tsp vanilla extract
•   1 cup (240ml) hot brewed coffee or hot water

• For Milk Chocolate Ganache Filling:

•   200g (7 oz) milk chocolate, chopped
•   ½ cup (120ml) heavy cream
•   Pinch of salt

• For Dark Chocolate Frosting:

•   1 cup (225g) unsalted butter, softened
•   2 ½ cups (300g) powdered sugar
•   ¾ cup (75g) unsweetened cocoa powder
•   ½ tsp salt
•   ¼ cup (60ml) heavy cream (more if needed)
•   1 tsp vanilla extract
•   100g (3.5 oz) melted dark chocolate, cooled slightly

Instructions:

Bake the Chocolate Cake:

          Preheat oven to 350°F (175°C). Grease and line two or three 8-inch (20 cm) round cake pans.

          In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

            In another bowl, whisk eggs, buttermilk, oil, and vanilla.

           Add wet ingredients to dry and mix until smooth.

            Stir in hot coffee or water — the batter will be thin.

            Divide into pans and bake for 30–35 minutes, or until a toothpick comes out clean.

           Cool completely before assembling.

Prepare the Ganache Filling:

           Heat cream until steaming (not boiling). Pour over chopped milk chocolate and let sit for 1 minute.

            Stir until smooth and glossy.

  Chill for 20–30 minutes until thickened but still spreadable.

Make the Dark Chocolate Frosting:

          Beat butter until light and fluffy.

          Add powdered sugar, cocoa powder, and salt. Mix on low, then medium-high until combined.

           Add vanilla, cream, and melted dark chocolate. Beat until creamy and luscious. Add more cream for smoother texture.

Assemble the Cake:

            Level cake layers if needed.

 Place one layer on a serving plate.  

           Spread with milk chocolate ganache.

            Add the next layer(s), repeating the filling if using 3 layers.

             Frost the top and sides with the dark chocolate frosting.

             Smooth with a spatula or decorate as desired.

Decorate (Optional but recommended!)

            Top with chocolate curls, shavings, truffles, or a drizzle of ganache if desired

Serving Tips:

           Chill the cake for cleaner slices, but serve at room temperature for the best texture.

           Keeps well covered in the fridge for 3–4 days.

      Slice, Serve and Enjoy 😋 💕 😊