Triple Chocolate Cake
Introduction
Get ready for a chocolate lover’s dream! This Triple Chocolate Cake is rich, moist, and layered with delicious chocolate ganache and creamy frosting. It’s perfect for any celebration or just a sweet treat at home.
Why Make This Recipe
You’ll want to make this cake because it’s simply irresistible! It’s great for birthdays, family gatherings, or even just a cozy weekend at home. Everyone will love the three layers of chocolate goodness, and it’s easy enough to bake even for beginners. Plus, you can impress your friends and family with your baking skills!
How to Make Triple Chocolate Cake
Ingredients:
- 1 3⁄4 cups (220g) all-purpose flour
- 1 1⁄2 tsp baking powder
- 1 1⁄2 tsp baking soda
- 3⁄4 cup (75g) unsweetened cocoa powder
- 1 tsp salt
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) whole milk
- 1⁄2 cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- 1 cup (240ml) boiling water
- 8 oz (225g) semisweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 2 tbsp unsalted butter, softened
- 1 cup (230g) unsalted butter, softened
- 3 1⁄2 cups (440g) powdered sugar, sifted
- 1⁄2 cup (50g) unsweetened cocoa powder
- 1/2 cup (120ml) heavy cream
- 2 tsp pure vanilla extract
- A pinch of salt
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- In another large bowl, use an electric mixer to beat the sugar and eggs until light and fluffy. Add the milk, vegetable oil, and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Carefully add the boiling water to the batter, mixing on low speed until smooth.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the ganache: Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Add the butter and stir until smooth and glossy. Let cool to room temperature.
- For the frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until well combined. Add the heavy cream, vanilla extract, and salt, and continue beating until the frosting is light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate and spread a layer of chocolate ganache on top. Place the second cake layer on top and frost the top and sides of the cake with the chocolate buttercream frosting.
How to Serve Triple Chocolate Cake
Serve your Triple Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream. It looks great on a nice serving plate, and you can add some chocolate shavings on top for extra flair!
How to Store Triple Chocolate Cake
Store any leftovers in an airtight container at room temperature for a couple of days. If you want to keep it longer, you can refrigerate it for about a week. Just let it come back to room temperature before serving again.
Tips to Make Triple Chocolate Cake
- Make sure your ingredients are at room temperature for the best results.
- Don’t overmix the batter; it should be just combined for a fluffy cake.
- Let the cake cool completely before frosting to avoid melting the frosting.
Variation
You can add nuts or chocolate chips to the batter for an extra crunch or use different types of chocolate for the ganache. Feel free to get creative!
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and frost it on the day you plan to serve it.
2. How can I make the cake less sweet?
You can reduce the sugar in the batter or use dark chocolate in the ganache for a richer flavor.
3. Can I freeze this cake?
Yes! You can freeze the frosted or unfrosted cake for up to three months. Just wrap it well in plastic wrap and aluminum foil.