Triple Chocolate Cake (Print Version)
# Ingredients:
→ Cake Layers
01 -
1 cup hot coffee or boiling water
02 -
2 eggs (large)
03 -
1 1/2 cups white sugar
04 -
1 3/4 cups plain flour
05 -
3/4 cup cocoa powder (unsweetened)
06 -
1 1/2 tsp baking soda
07 -
1 1/2 tsp baking powder
08 -
1/2 cup vegetable oil
09 -
1 tsp salt
10 -
2 tsp vanilla essence
11 -
1 cup milk (whole)
→ Chocolate Buttercream
12 -
1 cup softened butter (unsalted)
13 -
1/4 cup heavy cream (more if needed)
14 -
1 tsp vanilla essence
15 -
3 1/2 cups powdered sugar
16 -
1/2 cup cocoa powder (unsweetened)
→ Ganache Topping
17 -
1 cup heavy cream
18 -
8 oz chopped dark or semisweet chocolate
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Prep three 8-inch round pans by greasing and flouring them, or lining them with parchment. Combine the flour, sugar, cocoa, salt, baking soda, and baking powder in a big bowl. Add milk, eggs, oil, and vanilla, then mix until smooth. Gently stir in the hot coffee or water. Pour the batter evenly into the pans. Bake for 30 to 35 minutes, or until a toothpick comes out clean from the center. Let them cool in the pans for 10 minutes, then finish cooling on wire racks.
02 -
Use an electric mixer to cream the butter until it’s light and fluffy. Slowly blend in the powdered sugar and cocoa powder, alternating with splashes of heavy cream. Mix in the vanilla last. If it’s too thick, add a little more cream until it spreads easily.
03 -
Put one cake round on a plate or cake board. Spread a thick layer of frosting on top. Stack the next layer, frost it, then repeat with the third. Cover the entire outside with the remaining frosting.
04 -
Warm the cream in a small pot over medium heat until it starts bubbling gently. Pour it over the chocolate pieces in a bowl. Let it rest for 5 minutes before stirring until glossy. Cool the ganache slightly so it’s thick but pourable.
05 -
Carefully pour the ganache over the frosted cake, letting it drip down the edges. Use a spatula to smooth the top if needed.
06 -
Pop the cake into the fridge for half an hour to set the ganache. Slice it up and enjoy!