Triple-Layer Chocolate Fudge Ganache Cake

Triple-Layer Chocolate Fudge Ganache Cake

Prep time: 35 minutes Bake time: 30–35 minutes Servings: 12–16

Ingredients

Chocolate Cake Layers

• 2 cups (250g) all-purpose flour

• 2 cups (400g) granulated sugar

• 3/4 cup (75g) unsweetened dark cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 tsp espresso powder or instant coffee (optional, enhances chocolate flavor)

• 1 cup (240ml) buttermilk, room temperature

• 1/2 cup (120ml) vegetable or canola oil

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

• 1 cup (240ml) freshly brewed hot coffee or hot water

Fudge Ganache Frosting & Filling

• 16 oz (450g) dark or bittersweet chocolate (50% to 70% cacao), finely chopped

• 1 1/2 cups (360ml) heavy cream

• 1/2 cup (115g) unsalted butter, softened and cubed

• 1/4 tsp salt

Garnish

• Dark chocolate curls or shavings

Instructions

1. Bake the Cake Layers

1. Prep: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and dust lightly with cocoa powder.

2. Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder.

3. Wet Ingredients: In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla until combined.

4. Combine: Pour the wet ingredients into the dry ingredients and beat on low speed until combined. Gradually pour in the hot coffee and gently stir. The batter will be thin.

5. Bake: Divide batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Allow cakes to cool in the pans for 15 minutes, then invert onto wire racks to cool completely before frosting.

2. Make the Ganache Frosting

1. Place chopped dark chocolate, softened butter, and salt in a heatproof bowl.

2. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).

3. Pour hot cream over the chocolate and butter mixture. Let sit untouched for 5 minutes.

4. Gently whisk from the center outward until completely melted, smooth, and glossy.

5. Let set at room temperature for 1–2 hours (or chill in the fridge for 30–45 minutes, stirring occasionally) until it reaches a thick, spreadable fudge consistency.

3. Assemble & Decorate

1. Level the tops of cooled cake layers with a serrated knife if needed.

2. Place the first layer on a cake plate. Spread about 3/4 cup of chocolate ganache frosting evenly over the top.

3. Top with the second cake layer and repeat with another layer of ganache.

4. Place the final layer top-side down. Cover the top and sides of the entire cake with remaining ganache frosting using an offset spatula to create textured swirls.

5. Garnish the top rim and base with dark chocolate curls. Chill for 30 minutes before slicing.