Triple Chocolate Cake is the ultimate dessert for chocolate lovers, featuring three layers of rich chocolate sponge, creamy chocolate filling, and a smooth chocolate ganache. Perfect for birthdays, celebrations, or any special occasion, this cake is sure to impress.
Triple Chocolate Cake
Why This Triple Chocolate Cake Is the Best
- Three Layers of Chocolate: The cake features three layers of moist chocolate sponge, making it incredibly rich and satisfying.
- Creamy Chocolate Filling: The layers are separated by a creamy chocolate filling that adds a luscious texture.
- Smooth Chocolate Ganache: The cake is topped with a smooth and glossy chocolate ganache, adding an extra layer of decadence.
- Elegant Presentation: Garnished with fresh berries, this cake looks as good as it tastes.
Perfect for Any Occasion
Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a decadent dessert, Triple Chocolate Cake is the perfect choice. The combination of rich chocolate layers and creamy filling makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Chocolate Cake:
- Cake flour, sugar, cocoa powder, espresso powder, baking powder, and salt: Dry ingredients providing structure, sweetness, and rich chocolate flavor.
- Vegetable oil, eggs, milk, vanilla extract, and hot brewed espresso: Wet ingredients for moisture, richness, and depth from the espresso.
Chocolate Buttercream:
- Butter, powdered sugar, cocoa powder, espresso powder, salt, and heavy cream: Ingredients that create a smooth, chocolatey buttercream with a hint of espresso for added depth.
Chocolate Ganache:
- Dark chocolate and heavy cream: A rich, glossy topping for the cake, adding a luscious final layer of chocolate.
Tips for Making the Best Triple Chocolate Cake
- Use High-Quality Chocolate: For the best flavor, use high-quality cocoa powder and chocolate for the sponge, filling, and ganache.
- Don’t Overbake: To maintain the moist texture, be careful not to overbake the cake layers. Check for doneness with a toothpick; it should come out with a few moist crumbs.
- Chill the Cake: Allow the cake to chill in the refrigerator for at least an hour before serving to let the flavors meld together.
- Garnish Generously: Top the cake with fresh berries like blackberries, raspberries, and red currants for a beautiful and delicious finish.
Serving Suggestions
- With Whipped Cream: Serve Triple Chocolate Cake with a dollop of whipped cream for a classic pairing.
- With Fresh Berries: Add a side of fresh berries for a refreshing contrast to the rich chocolate.
- With a Scoop of Ice Cream: Pair the cake with a scoop of vanilla or chocolate ice cream for an extra indulgent treat.
- With a Cup of Coffee: Enjoy a slice with a hot cup of coffee for a cozy and satisfying dessert.
- With a Glass of Milk: A cold glass of milk is the perfect complement to this rich and chocolatey cake.
A Must Try
There’s nothing quite like the taste of homemade Triple Chocolate Cake. This dish is the perfect way to treat yourself or your loved ones to something special. Rich, creamy, and packed with chocolate flavor, it’s sure to become a favorite in your home.
Be sure to check out these other delicious cake recipes!
Triple Chocolate Cake
Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a decadent dessert, Triple Chocolate Cake is the perfect choice. The combination of rich chocolate layers and creamy filling makes it a crowd-pleaser that everyone will enjoy.
Ingredients
Chocolate Cake
- 1 ¾ cup cake flour sub all purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened Dutch cocoa powder or sub natural cocoa
- 2 tsps espresso powder optional
- 2 tsps baking powder
- ½ tsp kosher salt
- ¾ cup vegetable oil
- 3 large eggs room temperature
- ½ cup whole milk substitute hot water
- 1 tsp vanilla extract
- ½ cup hot brewed espresso sub hot water
Chocolate Buttercream
- 1 ½ cups unsalted butter room temperature
- 3 cups powdered sugar
- 1 cup unsweetened cocoa powder
- ½ tsp espresso powder optional
- ¼ tsp kosher salt
- 3 Tbsp heavy cream
Chocolate Ganache
- 8 ounces dark chocolate chopped
- ¾ cup heavy cream
Instructions
Cake Layers
- Heat your oven to 350°F.
- In a small bowl, mix together the flour, sugar, cocoa powder, espresso powder, baking powder, and salt until combined. Set aside.
- In a larger bowl, whisk the vegetable oil, eggs, milk, and vanilla extract.
- Brew fresh espresso or coffee and add it while still hot. Slowly pour the espresso into the egg mixture while whisking constantly, letting the eggs warm up gradually to avoid scrambling.
- Gently fold the dry ingredients into the wet mixture until just combined; the batter will be thin.
- Lightly spray each cake pan with oil-based cooking spray.
- Divide the batter evenly, pouring about ⅓ into each pan (they will only be about half full).
- Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Place a cooling rack over each pan and carefully flip them over, allowing the cakes to release smoothly.
- Let the cakes cool completely before trimming.
- Once cooled, use a sharp bread knife to level the tops of the cakes.
- Wrap each layer tightly in plastic wrap and freeze overnight, or for at least 30 minutes.
Chocolate Buttercream
- In a large bowl, using a handheld or stand mixer with a paddle attachment, cream the softened butter and powdered sugar until smooth.
- Add the cocoa powder, espresso powder, and salt, mixing until fully blended.
- Slowly pour in the cream and mix until combined.
- Beat the frosting on high for 4-5 minutes until it becomes light and fluffy.
Assemble the Cake
- Take the cake layers out of the freezer. Place the bottom layer on your cake stand and spread about ¼ of the chocolate buttercream evenly on top.
- Add the next layer and repeat the process. For the final layer, place it upside down to ensure a smooth, even top.
- Spread a thin layer of buttercream over the top and sides of the cake, then freeze for about 20 minutes.
- This crumb coat will help the remaining buttercream go on smoothly.
- After chilling, apply the rest of the buttercream to the top and sides of the cake. No need to worry about perfection—the chocolate ganache will cover the top!
- Freeze the cake again for 20 minutes before pouring the ganache. This step ensures the ganache sets while creating perfect drips!
Chocolate Ganache
- Finely chop the dark chocolate and place it in a large bowl.
- Heat the heavy cream in a microwave-safe bowl for 1-2 minutes, or until hot but not boiling.
- Pour the hot cream over the chopped chocolate and let it sit for about two minutes.
- Gently stir with a spatula until the chocolate melts and the ganache is smooth and fully combined.
- The ganache should have a smooth, pourable texture.
- Take the cake out of the freezer and pour the ganache over the top. Use an offset spatula to carefully push some chocolate over the edges for a drip effect.
- Return the cake to the freezer for 10-15 minutes to allow the ganache to set.
- Keep the cake stored in the fridge until it's time to serve.
Notes
- This recipe is made for 3 six-inch cake pans, but can also be used with 2 eight-inch pans.
- You can store the cake in the fridge for up to 4 days, but it's best enjoyed at room temperature.
- Any leftover buttercream can be frozen for up to 3 months. To use it again, thaw it overnight in the fridge.
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Triple Chocolate Cake