Description
This decadent Triple Chocolate Cake features a rich, moist chocolate sponge layered with creamy cocoa frosting and topped with a luscious chocolate ganache. Perfect for chocolate lovers, this cake combines classic baking techniques with a smooth, creamy frosting and a glossy ganache finish to create an irresistible dessert ideal for celebrations or indulgent treats.
Ingredients
Scale
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
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
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 thoroughly to prevent sticking.
- 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 well combined.
- Add wet ingredients. Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry mix. Beat or stir until the batter is smooth and uniform. Gradually add the boiling water while stirring continuously to blend fully into the mixture.
- Bake the cake layers. Pour the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let the cakes cool completely in the pans before removing.
- Prepare the frosting. Beat the softened unsalted butter in a bowl until creamy. Gradually sift in the powdered sugar and cocoa powder, then add the heavy cream and vanilla extract. Continue beating until the frosting is smooth and fluffy.
- Assemble the cake. Place one cake layer on your serving plate and spread a generous amount of frosting over the top. Place the second layer on top and use the remaining frosting to cover the entire cake evenly.
- Make the ganache. Heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir gently until the mixture is smooth and glossy. Allow to cool slightly to thicken.
- Apply ganache and chill. Pour the ganache over the frosted cake, allowing it to drip down the sides naturally for a beautiful finish. Place the cake in the refrigerator and chill for 30 minutes to set the ganache before serving.
Notes
- Use high-quality cocoa powder and chocolate chips for the richest flavor.
- Ensure the cakes are completely cool before frosting to prevent melting.
- For a stronger chocolate flavor, you can add espresso powder to the batter.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for the best taste and texture.
