Description
This decadent Triple Chocolate Cake recipe features a rich, moist chocolate cake layered with creamy cocoa frosting and topped with a shiny chocolate ganache. Perfect for chocolate lovers, this dessert combines three types of chocolate in one luscious cake with a balance of fluffy texture and intense chocolate flavor.
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
- Prepare cake 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 mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt ensuring everything is evenly combined.
- Add wet ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry mixture. Beat until the batter is smooth and uniform. Then, gradually stir in the boiling water carefully to blend without splashing—this helps develop a moist texture.
- Bake the cakes: Evenly distribute the batter between the prepared pans. Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely in the pans before removing.
- Make the frosting: In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder alternately with heavy cream and vanilla extract, beating until the frosting is smooth and fluffy.
- Assemble the cake: Frost the top of the first cake layer, then carefully place the second layer on top. Use the remaining frosting to cover the top and sides of the entire cake evenly.
- Prepare the ganache: Heat the heavy cream in a saucepan just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl, then stir until the mixture is smooth and glossy. Allow it to cool slightly to thicken.
- Finish the cake: Pour the ganache over the frosted cake, letting it drip down the sides naturally for a decorative finish. Chill the completed cake in the refrigerator for about 30 minutes to set the ganache before serving.
Notes
- Ensure the cake layers are completely cool before applying frosting to prevent melting.
- Use boiling water carefully and add it slowly to the batter for the best texture.
- For richer flavor, use high-quality cocoa powder and chocolate chips.
- Ganache can be made ahead and stored in the refrigerator; reheat gently before using.
- Room temperature ingredients blend more evenly for a smooth batter and frosting.
