Description
Indulge in this decadent Triple Chocolate Cake, a true masterpiece for cocoa lovers. This dessert features three distinct layers of moist, dark chocolate sponge, a velvety semisweet buttercream, and a silky smooth chocolate ganache drizzle. It is the perfect balance of intense cocoa flavor and creamy textures, crafted to deliver professional-quality results right in your home kitchen.
Ingredients
1 3/4 cups all-purpose flour
3/4 cup dark Dutch-processed cocoa powder
2 cups sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
3 large eggs
1 tsp vanilla extract
1 cup buttermilk, room temperature
1 cup hot coffee or boiling water
20 oz semisweet chocolate, divided for frosting and ganache
1 1/2 cups unsalted butter, softened (for frosting)
Instructions
Preheat oven to 350F and prepare three 9-inch round pans with parchment paper.
Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl.
Stir in the oil and melted butter until moistened.
Add eggs and vanilla, beating until the batter is uniform.
Gradually stir in the buttermilk until smooth.
Slowly incorporate the hot coffee or water, stirring carefully.
Divide batter between pans and bake for 22-25 minutes until a toothpick comes out clean.
Cool layers completely.
For the frosting, melt 12 oz of chocolate, then beat into softened butter until creamy.
Assemble cake layers with frosting in between, then top with remaining 8 oz of melted chocolate as a ganache drizzle.
Notes
Ensure all dairy ingredients are at room temperature for the best emulsion. Using hot coffee helps bloom the cocoa powder for a deeper, more intense chocolate flavor.
- Prep Time: 45
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg