Description
This decadent Triple Chocolate Cake features layers of rich cocoa-flavored cake, smooth chocolate frosting, and a luscious chocolate ganache drizzle. Perfect for chocolate lovers, this recipe blends three types of chocolate into a moist, tender cake that’s sure to impress at any celebration or gathering.
Ingredients
Scale
For the Cake:
- 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
For the Frosting:
- 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
For the Ganache:
- 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 to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and well incorporated. Then, gradually add the boiling water, stirring continuously until fully combined. The batter will be thin, which is normal.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cakes to cool completely in the pans before removing.
- Make the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, continuing to beat. Pour in heavy cream and vanilla extract, then beat until the frosting is smooth, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and evenly frost the top. Carefully stack the second cake layer on top and apply frosting to the top and sides of the entire cake, smoothing with a spatula.
- Prepare the Ganache: Heat the 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 heatproof bowl. Let sit for 2 minutes, then stir until the chocolate is fully melted and the ganache is smooth.
- Decorate with Ganache: Let the ganache cool slightly so it thickens a bit, then pour it over the frosted cake, allowing it to drip down the sides for a beautiful finish.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to let the ganache set before slicing and serving. Enjoy your indulgent triple chocolate treat!
Notes
- Ensure the boiling water is added gradually to prevent cooking the eggs and to keep the batter smooth.
- For even baking, rotate the cake pans halfway through the baking time if your oven heats unevenly.
- You can substitute vegetable oil with canola or melted coconut oil for a different flavor profile.
- Use good quality cocoa powder and chocolate chips for the best chocolate flavor.
- Leftover cake can be stored covered at room temperature for up to 3 days or refrigerated up to 5 days.
