Ultimate Triple Chocolate Cake

Description:

An indulgent, ultra-chocolatey layer cake featuring three forms of chocolate—rich cocoa in the batter, melted chocolate ganache between layers, and a silky chocolate buttercream frosting. Decadent, moist, and perfect for chocoholics!

Origin:

Layered chocolate cakes date back to the 19th century in Europe; the “triple” concept—using cocoa powder, melted chocolate, and chocolate frosting—emerged as bakers sought to amplify chocolate intensity for special occasions.

Ingredients (Serves 10–12)

🥣 For the Chocolate Cake Layers:

2 cups (250 g) all-purpose flour
1 ¾ cups (350 g) granulated sugar
¾ cup (75 g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) boiling water

🍫 For the Chocolate Ganache Filling:

200 g (7 oz) dark chocolate (60–70% cacao), chopped
200 ml heavy cream

🧁 For the Chocolate Buttercream Frosting:

1 cup (225 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
½ cup (50 g) cocoa powder, sifted
2 – 4 Tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt

Optional Ingredients:

1 tsp instant espresso powder (to deepen chocolate flavor in cake)
Chocolate shavings or curls (for decoration)
Fresh berries (for garnish)

Instructions:

1. Bake the Cake Layers:

Preheat oven to 175 °C (350 °F). Grease and line three 8‑inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed until smooth (~2 minutes).
Reduce speed and carefully pour in boiling water (batter will be thin). Stir until combined.
Divide batter evenly between pans.
Bake 25–30 minutes or until a toothpick comes out clean.
Cool in pans 10 minutes, then transfer to racks to cool completely.

2. Make the Ganache Filling:

Place chopped chocolate in a heatproof bowl.
Heat cream until just simmering; pour over chocolate.
Let sit 2 minutes, then stir until silky smooth.
Cool until spreadable (at room temperature or briefly chilled).

3. Prepare the Buttercream Frosting:

Beat butter until creamy.
Gradually add powdered sugar and cocoa, mixing on low.
Add vanilla, salt, and 2 Tbsp cream; beat on high 2 minutes.
If too stiff, add more cream 1 Tbsp at a time until spreading consistency.

4. Assemble the Cake:

Place one cake layer on your serving plate. Spread half the ganache evenly.
Top with second cake layer; spread the remaining ganache.
Add final cake layer.
Crumb-coat with a thin layer of buttercream; chill 15 minutes.
Frost the top and sides with remaining buttercream.
Decorate with chocolate shavings or berries if desired.

Tips for Success:

Room Temp Ingredients: Ensure eggs and milk are at room temperature for even mixing.
Thin Batter: Don’t worry—thin batter yields moist layers.
Even Layers: Weigh your pans or use a measuring cup to divide batter equally.
Chill Between Steps: Brief chilling between crumb coat and final frost helps a smooth finish.

Recommendations:

Serve: Slice with a warm, water‑dipped knife for clean cuts.
Pair: Enjoy with a glass of cold milk, espresso, or raspberry coulis.
Storage: Keep covered at room temperature for 2 days or in the fridge (bring to room temp before serving) up to 5 days.