Description
Rich layers of chocolate heaven merge in this triple chocolate layer cake, promising pure indulgence. Silky ganache, moist chocolate sponge, and luscious chocolate buttercream create a dessert you’ll crave with each decadent bite.
Ingredients
Scale
Cake Ingredients:
- 2 cups (470 milliliters) all-purpose flour
- 1.75 cups (350 grams) granulated sugar
- 0.75 cup (75 grams) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 milliliters) buttermilk
- 0.5 cup (120 milliliters) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) boiling water
Liquid Ingredients:
- 1 cup (240 milliliters) heavy cream
- 0.25 cup (60 milliliters) heavy cream
Chocolate and Dairy Ingredients:
- 8 ounces (226 grams) semi-sweet or dark chocolate, chopped
- 1 cup (226 grams) unsalted butter, softened
- 2 tablespoons unsalted butter, room temperature
- 3 cups (360 grams) powdered sugar, sifted
- 0.75 cup (75 grams) unsweetened cocoa powder, sifted
- 2 teaspoons vanilla extract
Instructions
- Prepare the cake foundation by calibrating the oven temperature to 350°F (175°C) and prepping three 8-inch round cake pans with parchment paper and non-stick spray.
- Create the chocolate batter by blending dry ingredients – flour, sugar, cocoa powder, baking soda, baking powder, and salt. Incorporate eggs, buttermilk, vegetable oil, and vanilla extract until uniformly mixed. Slowly introduce boiling water, which will create an unusually thin batter consistency.
- Distribute the chocolate mixture evenly across prepared pans and bake for approximately 25-30 minutes. Verify doneness by inserting a toothpick into the cake’s center – it should emerge clean. Allow cakes to rest in pans for 10 minutes before transferring to wire cooling racks.
- Craft the ganache by gently heating heavy cream until it reaches a soft simmer. Pour over chopped chocolate and allow brief resting time. Stir until achieving a silky smooth texture, then integrate butter for enhanced glossiness.
- Whip the chocolate buttercream by beating butter until creamy. Gradually fold in powdered sugar and cocoa powder. Enhance with vanilla extract and measured heavy cream, adjusting until achieving a luxurious, airy consistency.
- Construct the layer cake by positioning first cake layer on serving plate. Spread thin ganache layer followed by buttercream. Repeat with second layer, then crown with final cake layer.
- Complete the cake’s exterior by generously coating with remaining buttercream frosting. Artfully drizzle cooled ganache across the top, allowing elegant chocolate cascades down the sides.
- Final presentation involves embellishing with chocolate shavings, chips, or syrup. Refrigerate for 30 minutes to ensure pristine slicing and set decorative elements.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better cake texture.
- Use high-quality cocoa powder and dark chocolate for intense, rich chocolate flavor.
- For gluten-free version, swap all-purpose flour with gluten-free flour blend and add xanthan gum.
- Create dairy-free alternative by replacing butter with vegan butter and using coconut cream instead of heavy cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg